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標題: Improvement of the stability of nattokinase using gamma-polyglutamic acid as a coating material for microencapsulation
作者: Hsieh, C.W.
Lu, W.C.
Hsieh, W.C.
Huang, Y.P.
Lai, C.H.
Ko, W.C.
關鍵字: Sodium gamma-polyglutamic acid;Nattokinase;Microencapsulation;Storage;stability test;fibrinolytic enzyme;microspheres;delivery;release
Project: Lwt-Food Science and Technology
期刊/報告no:: Lwt-Food Science and Technology, Volume 42, Issue 1, Page(s) 144-149.
In this study, nattokinase (NK) was microencapsulated in high-molecular-weight Na-gamma-PGA, and the amount of NK added to the Na-gamma-PGA was in the ratio of 1:1 and 2:1 w/w, which was designated as NK-100 and NK-200, respectively. The temperature and pH stability of microencapsulated NK were found to be higher than those of the free form. Free NK lost its overall initial activity after treatment at a temperature above 60 degrees C or at a pH less than 5.0 for 1 h. NK-100 and NK-200 retained 35% and 60% of their activities after exposure to an acidic condition of pH 4.0 and possessed 18% and 25% activity after treatment at 60 degrees C for 1 h, respectively. Furthermore, NK-100 and NK-200 exhibited More protective bioactivity than free NK did in storage stability tests. This simple and versatile approach can be potentially applied to the microencapsulation of various biomolecules for drug-delivery applications. (C) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
ISSN: 0023-6438
DOI: 10.1016/j.lwt.2008.05.025
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