| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4561883 | Food Research International | 2012 | 5 Pages |
Dried carriers based on agarose and starch as filler entrapping the enzyme lactase were studied. After freeze-drying, all carriers had a spherical shape, resembling the properties of porous cellular solids. The inclusion of starch resulted in a rough surface of the dried carriers. The dried carriers were coated with chocolate to facilitate enzyme protection and their possible inclusion within functional food products. Lactase release from non-coated and chocolate-coated carriers revealed that the conditions in buffer and stomach-simulating solution led to a first mode of release due to lactase molecules located on the external or inner surfaces of the carrier but not within the matrix itself. In addition, chocolate coating led to a second mode of lactase release greater than the initial release. Thus, chocolate coated agarose-lactase-containing carriers may be considered for utilization in functional foods for lactose intolerant people.
► Dried agarose and starch carriers entrapping the enzyme lactase were produced. ► Dried carriers were coated with chocolate to facilitate enzyme protection. ► Chocolate-coated carriers can be included within functional food products. ► Buffer and stomach-simulating solution led to a first mode of lactase release. ► Chocolate coating led to a greater, second mode of lactase release.
