Microencapsulation of lactase by W/O/W emulsion followed by complex coacervation: Effects of enzyme source, addition of potassium and core to shell ratio on encapsulation efficiency, stability and kinetics of release.

摘要: Abstract This study evaluated the technological viability of formation lactase microcapsules by coacervation (gelatin/gum arabic) containing potassium ions (cofactor). The impacts encapsulation and cofactor on enzyme properties obtained from Aspergillus oryzae Kluyveromyces lactis were as a function different pH values, temperatures, storage times. best formed showed good functional properties, such low water activity (≤ 0.4) particle size 93.52 μm), well high efficiency (≥ 98.67%). capable reducing flexibility polypeptide backbone, thereby increasing stability enzyme. also under unfavorable temperatures during storage. An in vitro experiment that effective retention about 90% simulated gastric fluid, but much 95% can be released capsules intestinal fluid. retained 83% 66% total enzymatic for produced with A. oryzae, respectively. These results are promising demonstrated these technology to protect deliver bioactive proteins delivery GI tract.