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Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods

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Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods

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Traffano-Schiffo, MV.; Castro Giraldez, M.; Fito Suñer, PJ.; Santagapita, P. (2017). Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods. Food Research International. 100(1):296-303. https://doi.org/10.1016/j.foodres.2017.07.020

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/149642

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Title: Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods
Author: Traffano-Schiffo, Maria Victoria Castro Giraldez, Marta Fito Suñer, Pedro José Santagapita, P.R.
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The purpose of the present work was to analyze the effect of trehalose, arabic and guar gums on the preservation of beta-galactosidase activity in freeze-dried and vacuum dried Ca(II)-alginate beads. Freezing process ...[+]
Subjects: Hydrogels , Beta-Galactosidase , Stability , Freeze-drying , Vacuum drying , Microstructure
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Food Research International. (issn: 0963-9969 )
DOI: 10.1016/j.foodres.2017.07.020
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.foodres.2017.07.020
Project ID:
UBA/UBACyT 20020130100610BA
ANPCYT/PICT 2013 0434
ANPCYT/PICT 2013 1331
CONICET/PDTS 2015 no 196
Thanks:
This work was supported by Universidad de Buenos Aires (UBACyT 20020130100610BA), Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT PICT 2013 0434 and 2013 1331), CIN-CONICET (PDTS 2015 n° 196). The author ...[+]
Type: Artículo

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