Microencapsulation of a Commercial Food-Grade Protease by Spray Drying in Cross-Linked Chitosan Particles
María D. Busto,
Yaiza González-Temiño,
Silvia M. Albillos,
Sonia Ramos-Gómez,
María C. Pilar-Izquierdo,
David Palacios,
Natividad Ortega
Affiliations
María D. Busto
Department of Biotechnology and Food Science, Area of Biochemistry and Molecular Biology, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
Yaiza González-Temiño
Department of Biotechnology and Food Science, Area of Biochemistry and Molecular Biology, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
Silvia M. Albillos
Department of Biotechnology and Food Science, Area of Biochemistry and Molecular Biology, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
Sonia Ramos-Gómez
Department of Biotechnology and Food Science, Area of Biochemistry and Molecular Biology, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
María C. Pilar-Izquierdo
Department of Biotechnology and Food Science, Area of Biochemistry and Molecular Biology, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
David Palacios
Department of Biotechnology and Food Science, Area of Biochemistry and Molecular Biology, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
Natividad Ortega
Department of Biotechnology and Food Science, Area of Biochemistry and Molecular Biology, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
In this study, the use of spray-drying technology for encapsulating Flavourzyme® (protease–peptidase complex) was evaluated to overcome the limitations (low encapsulation efficiency and no large-scale production) of other encapsulation processes. To the best of our knowledge, spray drying has not been applied previously for the immobilization of this enzyme. Firstly, bovine serum albumin (BSA), as a model protein, was encapsulated by spray drying in chitosan and tripolyphoshate (TPP) cross-linked-chitosan shell matrices. The results showed that the chitosan–TPP microcapsules provided a high encapsulation efficiency and better protein stability compared to the non-crosslinked chitosan microcapsules. The effect of enzyme concentration and drying temperature were tested during the spray drying of Flavourzyme®. In this regard, an activity yield of 88.0% and encapsulation efficiency of 78.6% were obtained with a concentration of 0.1% (v/v) and an inlet temperature of 130 °C. Flavourzyme®-loaded chitosan microcapsules were also characterized in terms of their size and morphology using scanning electron microscopy and laser diffractometry.
