Preparation of encapsulated alliinase in alginate microparticles

被引：0
作者：
J. A. Ko
Y. L. Lee
H. J. Jeong
H. J. Park
机构：
[1] Korea University,School of Life Sciences and Biotechnology
[2] LG Household & Health Care,Department of Packaging Science
[3] Clemson University,undefined
来源：
Biotechnology Letters | 2012年 / 34卷
关键词：
Alliinase; Garlic; Encapsulation; Microparticles;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Alliinase (alkylsulphenate lyase, EC 4.4.1.4), which catalyses the production of allicin, was immobilized in alginate microparticles. Addition of pyridoxal 5′-phosphate to the microparticles enhanced alliinase activity. Encapsulated alliinase were significantly higher (30 and 22%, respectively) than those of non-encapsulated alliinase at 60°C and at pH 2. Therefore, microencapsulation of alliinase with alginate can offer an effective way of sustaining enzyme activity during oral administration and passage through the stomach.
引用
收藏
页码：515 / 518
页数：3
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