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

页码：515 / 518

页数：3