Efficiency of Microencapsulation of Proteolytic Enzymes

Currently, special attention is paid to the study of the effectiveness of the immobilization method—microencapsulation. The aim of the research is to obtain a complex enzyme preparation from pepsin and papain by sequential microencapsulation of enzymes in a pseudo-boiling layer and to evaluate its t...

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Autores principales:	Sergey L. Tikhonov, Natalya V. Tikhonova, Leonid S. Kudryashov, Olga A. Kudryashova, Nadezhda V. Moskovenko, Irina N. Tretyakova
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	enzyme preparation papain pepsin maltodextrin pseudo-boiling layer pork Chemical technology TP1-1185 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/25e98154c446486985a22468b5892796
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spelling	oai:doaj.org-article:25e98154c446486985a22468b58927962021-11-25T17:05:15ZEfficiency of Microencapsulation of Proteolytic Enzymes10.3390/catal111112702073-4344https://doaj.org/article/25e98154c446486985a22468b58927962021-10-01T00:00:00Zhttps://www.mdpi.com/2073-4344/11/11/1270https://doaj.org/toc/2073-4344Currently, special attention is paid to the study of the effectiveness of the immobilization method—microencapsulation. The aim of the research is to obtain a complex enzyme preparation from pepsin and papain by sequential microencapsulation of enzymes in a pseudo-boiling layer and to evaluate its tenderizing effect on pork. The objects of research were enzymes: pepsin and papain, which were microencapsulated in a protective coating of maltodextrin. It was found that the biocatalytic activity of the complex enzyme preparation is higher than that of pure enzymes. Microencapsulation allows maintaining the high proteolytic activity of enzymes for a long storage period. It has been shown that the thickness of the protective layer during microencapsulation of pepsin and papain in the pseudo-boiling layer of maltodextrin should be in the range of 4–6 microns. During the research, the physicochemical properties of pork were studied depending on the duration of fermentation. It was found that the maximum activity of immobilized enzymes is shifted to the alkaline side. Pork salting with the use of a microencapsulated enzyme preparation in the brine increases the water-binding capacity of proteins to a greater extent in comparison with brine with pure enzymes. The presented data show the high efficiency of sequential microencapsulation of the enzyme pepsin and then papain into a protective layer of maltodextrin in order to preserve their activity during storage.Sergey L. TikhonovNatalya V. TikhonovaLeonid S. KudryashovOlga A. KudryashovaNadezhda V. MoskovenkoIrina N. TretyakovaMDPI AGarticleenzyme preparationpapainpepsinmaltodextrinpseudo-boiling layerporkChemical technologyTP1-1185ChemistryQD1-999ENCatalysts, Vol 11, Iss 1270, p 1270 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	enzyme preparation papain pepsin maltodextrin pseudo-boiling layer pork Chemical technology TP1-1185 Chemistry QD1-999
spellingShingle	enzyme preparation papain pepsin maltodextrin pseudo-boiling layer pork Chemical technology TP1-1185 Chemistry QD1-999 Sergey L. Tikhonov Natalya V. Tikhonova Leonid S. Kudryashov Olga A. Kudryashova Nadezhda V. Moskovenko Irina N. Tretyakova Efficiency of Microencapsulation of Proteolytic Enzymes
description	Currently, special attention is paid to the study of the effectiveness of the immobilization method—microencapsulation. The aim of the research is to obtain a complex enzyme preparation from pepsin and papain by sequential microencapsulation of enzymes in a pseudo-boiling layer and to evaluate its tenderizing effect on pork. The objects of research were enzymes: pepsin and papain, which were microencapsulated in a protective coating of maltodextrin. It was found that the biocatalytic activity of the complex enzyme preparation is higher than that of pure enzymes. Microencapsulation allows maintaining the high proteolytic activity of enzymes for a long storage period. It has been shown that the thickness of the protective layer during microencapsulation of pepsin and papain in the pseudo-boiling layer of maltodextrin should be in the range of 4–6 microns. During the research, the physicochemical properties of pork were studied depending on the duration of fermentation. It was found that the maximum activity of immobilized enzymes is shifted to the alkaline side. Pork salting with the use of a microencapsulated enzyme preparation in the brine increases the water-binding capacity of proteins to a greater extent in comparison with brine with pure enzymes. The presented data show the high efficiency of sequential microencapsulation of the enzyme pepsin and then papain into a protective layer of maltodextrin in order to preserve their activity during storage.
format	article
author	Sergey L. Tikhonov Natalya V. Tikhonova Leonid S. Kudryashov Olga A. Kudryashova Nadezhda V. Moskovenko Irina N. Tretyakova
author_facet	Sergey L. Tikhonov Natalya V. Tikhonova Leonid S. Kudryashov Olga A. Kudryashova Nadezhda V. Moskovenko Irina N. Tretyakova
author_sort	Sergey L. Tikhonov
title	Efficiency of Microencapsulation of Proteolytic Enzymes
title_short	Efficiency of Microencapsulation of Proteolytic Enzymes
title_full	Efficiency of Microencapsulation of Proteolytic Enzymes
title_fullStr	Efficiency of Microencapsulation of Proteolytic Enzymes
title_full_unstemmed	Efficiency of Microencapsulation of Proteolytic Enzymes
title_sort	efficiency of microencapsulation of proteolytic enzymes
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/25e98154c446486985a22468b5892796
work_keys_str_mv	AT sergeyltikhonov efficiencyofmicroencapsulationofproteolyticenzymes AT natalyavtikhonova efficiencyofmicroencapsulationofproteolyticenzymes AT leonidskudryashov efficiencyofmicroencapsulationofproteolyticenzymes AT olgaakudryashova efficiencyofmicroencapsulationofproteolyticenzymes AT nadezhdavmoskovenko efficiencyofmicroencapsulationofproteolyticenzymes AT irinantretyakova efficiencyofmicroencapsulationofproteolyticenzymes
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Efficiency of Microencapsulation of Proteolytic Enzymes

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