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dc.contributor.authorFabra, María Josées_ES
dc.contributor.authorPérez Bassart, Zaidaes_ES
dc.contributor.authorTalens Perales, Davides_ES
dc.contributor.authorMartínez Sanz, Martaes_ES
dc.contributor.authorLópez-Rubio, Amparoes_ES
dc.contributor.authorMarín Navarro, Juliaes_ES
dc.contributor.authorPolaina Molina, Julioes_ES
dc.date.accessioned2019-06-05T06:55:05Z-
dc.date.available2019-06-05T06:55:05Z-
dc.date.issued2019-05-15-
dc.identifier.citationFood Hydrocolloids 96:171-177 (2019)es_ES
dc.identifier.issn0268-005X-
dc.identifier.urihttp://hdl.handle.net/10261/183325-
dc.description.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.es_ES
dc.description.sponsorshipThis 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.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relationMINECO/ICTI2013-2016/AGL2016-75245-Res_ES
dc.relation.isversionofPostprintes_ES
dc.rightsopenAccessen_EN
dc.subjectβ-Galactosidasees_ES
dc.subjectCell permeabilizationes_ES
dc.subjectEnzyme immobilizationes_ES
dc.subjectLactosees_ES
dc.subjectThermostable enzymees_ES
dc.titleMatryoshka enzyme encapsulation: Development of zymoactive hydrogel particles with efficient lactose hydrolysis capabilityes_ES
dc.typeartículoes_ES
dc.identifier.doihttp://dx.doi.org/10.1016/j.foodhyd.2019.05.026-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodhyd.2019.05.026es_ES
dc.embargo.terms2020-05-15es_ES
dc.rights.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/es_ES
dc.contributor.funderMinisterio de Economía y Competitividad (España)es_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
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