Back to Search Start Over

Gums induced microstructure stability in Ca(II)-alginate beads containing lactase analyzed by SAXS

Authors :
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
ALBA Synchrotron Light Source
Universitat Politècnica de València
Universidad de Buenos Aires
Agencia Nacional de Promoción Científica y Tecnológica, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina
Traffano-Schiffo, Maria Victoria
Castro Giraldez, Marta
Fito Suñer, Pedro José
Perullini, M.
Santagapita, P. R.
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
ALBA Synchrotron Light Source
Universitat Politècnica de València
Universidad de Buenos Aires
Agencia Nacional de Promoción Científica y Tecnológica, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina
Traffano-Schiffo, Maria Victoria
Castro Giraldez, Marta
Fito Suñer, Pedro José
Perullini, M.
Santagapita, P. R.
Publication Year :
2018

Abstract

[EN] Previous works show that the addition of trehalose and gums in ß-galactosidase (lactase) Ca(II)-alginate encapsulation systems improved its intrinsic stability against freezing and dehydration processes in the pristine state. However, there is no available information on the evolution in microstructure due to the constraints imposed by the operational conditions. The aim of this research is to study the time course of microstructural changes of Ca(II)-alginate matrices driven by the presence of trehalose, arabic and guar gums as excipients and to discuss how these changes in¿uence the di¿usional transport (assessed by LF-NMR) and the enzymatic activity of the encapsulated lactase. The structural modi¿cations at di¿erent scales were assessed by SAXS. The incorporation of gums as second excipients induces a signi¿cant stabilization in the microstructure not only at the rod scale, but also in the characteristic size and density of alginate dimers (basic units of construction of rods) and the degree of interconnection of rods at a larger scale, improving the performance in terms of lactase activity.

Details

Database :
OAIster
Notes :
TEXT, English
Publication Type :
Electronic Resource
Accession number :
edsoai.on1258880190
Document Type :
Electronic Resource