2024-03-29T14:07:29Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1833252022-12-20T16:50:49Zcom_10261_131com_10261_2col_10261_384
Matryoshka enzyme encapsulation: Development of zymoactive hydrogel particles with efficient lactose hydrolysis capability
Fabra, María José
Pérez Bassart, Zaida
Talens Perales, David
Martínez Sanz, Marta
López-Rubio, Amparo
Marín Navarro, Julia
Polaina Molina, Julio
Ministerio de Economía y Competitividad (España)
β-Galactosidase
Cell permeabilization
Enzyme immobilization
Lactose
Thermostable enzyme
This report describes an efficient procedure for enzyme encapsulation and its application for the hydrolysis of lactose. The enzymatic material that has been developed consists of hydrogel particles (ca. 3–4 mm of diameter) composed of either alginate or an alginate-agarose combination, in which bacterial cells loaded with a thermostable β-galactosidase are embedded. The cells were rendered fully permeable to the substrate, either chromogenic p-nitrophenyl galactose or lactose, by thermal treatment at 75 °C. Hydrogel particles made of a mixture of alginate and agarose displayed high catalytic activity (i.e. 1 g of beads hydrolyze the lactose equivalent of 100 mL of milk in 15 min) and thermal stability: they could be reused at 75 °C for complete hydrolysis of 5% (w/v) lactose solution at least six consecutive times without significant loss of activity.
This work was funded by grant AGL2016-75245-R from Spain's 'Secretaría de Estado de Investigación, Desarrollo e Innovación'.MJF was supported by a Ramon y Cajal contract (RYC2014-158) from the Spanish Ministerio de Economia; Industria y Competitividad.
Peer reviewed
2019-06-05T06:55:05Z
2019-06-05T06:55:05Z
2019-05-15
artículo
http://purl.org/coar/resource_type/c_6501
Food Hydrocolloids 96:171-177 (2019)
0268-005X
http://hdl.handle.net/10261/183325
10.1016/j.foodhyd.2019.05.026
http://dx.doi.org/10.13039/501100003329
en
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2016-75245-R
Postprint
https://doi.org/10.1016/j.foodhyd.2019.05.026
Sí
open
Elsevier