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Matryoshka enzyme encapsulation: Development of zymoactive hydrogel particles with efficient lactose hydrolysis capability

AuthorsFabra, María José ; Pérez Bassart, Zaida; Talens Perales, David ; Martínez Sanz, Marta ; López-Rubio, Amparo ; Marín Navarro, Julia ; Polaina Molina, Julio
Cell permeabilization
Enzyme immobilization
Thermostable enzyme
Issue Date15-May-2019
CitationFood Hydrocolloids 96:171-177 (2019)
AbstractThis 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.
Publisher version (URL)https://doi.org/10.1016/j.foodhyd.2019.05.026
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