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Freeze-dried capsules prepared from emulsions with encapsulated lactase as a potential delivery system to control lactose hydrolysis in milk

Zhang, Yun ; Zhong, Qixin

Food chemistry, 2018-02, Vol.241, p.397-402 [Periódico revisado por pares]

England: Elsevier Ltd

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  • Título:
    Freeze-dried capsules prepared from emulsions with encapsulated lactase as a potential delivery system to control lactose hydrolysis in milk
  • Autor: Zhang, Yun ; Zhong, Qixin
  • Assuntos: Animals ; Capsules ; Controlled release ; Emulsions ; Encapsulation ; Freeze Drying ; Hydrolysis ; Lactase ; Lactase - chemistry ; Lactose ; Lactose hydrolysis ; Milk
  • É parte de: Food chemistry, 2018-02, Vol.241, p.397-402
  • Notas: ObjectType-Article-1
    SourceType-Scholarly Journals-1
    ObjectType-Feature-2
    content type line 23
  • Descrição: •Spray-dried lactase powder was encapsulated in S/O/W emulsions with 75% efficiency.•Transglutaminase treatment and caseinate reduced free lactase after freeze-drying.•Capsules were stable in milk and hydrolyzed lactose by<15% after 3weeks.•Capsules reduced the deactivation of lactase during simulated digestions.•Encapsulation improved the hydrolysis of lactose in milk during in vitro digestions. The objective of this work was to study solid/oil/water (S/O/W) emulsions as delivery systems with retained lactase in milk and controlled release during in vitro digestion. Spray-dried lactase powder was suspended in anhydrous milk fat/Span® 80 emulsified by sodium caseinate and lecithin (5:1). The S/O/W emulsion had an encapsulation efficiency of 75%, a hydrodynamic diameter of 292nm, and a zeta potential of −17.37mV. Cross-linking the dialyzed emulsion with transglutaminase eliminated the detection of free lactase after freeze-drying emulsions and the addition of sodium caseinate further preserved lactase activity. The hydrolysis of lactose in full-fat or skim milk after 3-week storage reduced from>75% for free lactase to<15% for encapsulated lactase. The encapsulated lactase was released gradually during the simulated digestions to hydrolyze lactose in milk more efficiently than free lactase. The present findings suggest S/O/W emulsions are potential delivery systems to incorporate lactase in milk products.
  • Editor: England: Elsevier Ltd
  • Idioma: Inglês
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