Immobilized Alcalase on Micron- and Submicron-Sized Alginate Beads as a Potential Biocatalyst for Hydrolysis of Food Proteins

Enzymatic hydrolysis of food proteins is convenient method to improve their functional properties and physiological activity. Herein, the successful covalent attachment alcalase on alginate micron submicron beads using carbodiimide based chemistry reaction subsequent application for egg white soy were studied. In addition electrostatic extrusion technique (EE) previously used by others, potential utilization a novel ultrasonic spray atomization without drying (UA) with (UAD) production has been attempted. The immobilization parameters optimized microbeads obtained EE (803 ± 23 µm) respect enzyme loading UA UAD techniques resulted in much smaller particles (607 103 nm 394 51 diameter, respectively), enabling even higher 671.6 4 mg g?1 carrier highest immobilized activity 2716.1 IU standard reaction. biocatalyst exhibited also better performances real system or proteins. It shown that can be reused seven successive protein cycles little decrease