Efficiency of Microencapsulation of Proteolytic Enzymes

نویسندگان

چکیده

Currently, special attention is paid to the study of effectiveness immobilization method—microencapsulation. The aim research obtain a complex enzyme preparation from pepsin and papain by sequential microencapsulation enzymes in pseudo-boiling layer evaluate its tenderizing effect on pork. objects were enzymes: papain, which microencapsulated protective coating maltodextrin. It was found that biocatalytic activity higher than pure enzymes. Microencapsulation allows maintaining high proteolytic for long storage period. has been shown thickness during maltodextrin should be range 4–6 microns. During research, physicochemical properties pork studied depending duration fermentation. maximum immobilized shifted alkaline side. Pork salting with use brine increases water-binding capacity proteins greater extent comparison presented data show efficiency then into order preserve their storage.

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ژورنال

عنوان ژورنال: Catalysts

سال: 2021

ISSN: ['2073-4344']

DOI: https://doi.org/10.3390/catal11111270