Please use this identifier to cite or link to this item:
|標題:||Improvement of the stability of nattokinase using gamma-polyglutamic acid as a coating material for microencapsulation||作者:||Hsieh, C.W.
|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.||摘要:||
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.
|Appears in Collections:||期刊論文|
Show full item record
TAIR Related Article
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.