SPRAY-DRYING OF ENZYMES: CAUSES OF INACTIVATION, METHODS AND MECHANISMS OF STABILIZING THEM
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2010, Vol 17, Issue 6
Abstract
Enzyme inactivation generated by the spray drying process and attempts to describe both the possible causes and the mechanisms thereof constitute a subject matter of many scientific papers. In the present paper, the analysis of the most important causes of inactivation is presented, and some examples are given to illustrate the mechanisms described. The causes of inactivation include: impact of increased temperature, adverse effect of removing water from the system, adverse effect of protein adsorption on interfacial surface, and mechanical damages. Some methods and mechanism applied to stabilize the enzyme activity during spray-drying are described and exemplified, such as: water replacement, glassy state, and interfacial adsorption.
Authors and Affiliations
Katarzyna Samborska
Keywords
Related Articles
- EP ID EP89046
- DOI 10.15193/zntj/2010/73/007-017
- Views 102
- Downloads 0
EFFECT OF MODIFIED STARCHES ON TEXTURE AND MELTABILITY OF PROCESSED CHEESE ANALOGUES
The objective of this study was to manufacture processed cheese analogues, in which acid casein was partially replaced by a modified waxy maize starch (CH20) or a modified tapioca starch (V60T and VA85T), and to determ...
WPŁYW MAKROELEMENTÓW NA PROCES BIOSYNTEZY KWASU SZCZAWIOWEGO Z GLICEROLU PRZEZ ASPERGILLUS NIGER
Kwas szczawiowy jest najprostszym organicznym kwasem dikarboksylowym. Równocześnie jest to bardzo rozpowszechniony kwas roślinny. Pomimo swoich toksycznych właściwości stosowany jest w produkcji żywności jako: inhibito...
OXIDATIVE STABILITY OF ORGANIC DRY-FERMENTED SAUSAGE WITH ADDED PROBIOTIC STRAIN LB. CASEI Ł OCK 0900 AND ACID WHEY
The objective of the research study was to evaluate the oxidative stability of dry-fermented sausage with acid whey or probiotic strain ( Lb. casei Ł OCK 0900) added during a four-month period of chilling storage (4...
IMPORTANCE ASSESSMENT OF HARD CHEESE FEATURES AND PLACE OF PURCHASING IT IN OPINIONS OF CONSUMERS FROM THE NETHERLANDS, GERMANY, AND POLAND
The paper presents the results of consumer surveys, conducted among Dutch, German and Polish buyers of hard cheese, on the features of this product and place of purchasing it. All respondents indicated supermarkets and...
Chloropropanole, chloropropanodiole i ich estry w żywności