The Effect of the Thickness of the Protective Layer of a Microencapsulated Enzyme on its Activity and Stability

I. N. Tret’yakova¹, S. L. Tikhonov¹, N. V. Tikhonova¹, L. S. Kudryashov^2
1Ural State Economic University, ul. 8 Marta, 62, Ekaterinburg, 620144, Russian Federation
²V. M. Gorbatov Federal Science Center of Food Systems, ul. Talalikhina, 26, Moskva, 109316, Russian Federation

Abstract. The studies were performed to evaluate the effectiveness of microencapsulation of pepsin in the semifluidized bed for its subsequent use in the production of whole-piece meat (ham) products. The animal pepsin was taken as a material for the research. A 10% aqueous maltodextrin solution was used for the protective coating. We also conducted foresight studies on the effect of maltodextrin layer thickness and fermentation duration on the pepsin activity. For this, a microencapsulated enzyme with a protective layer thickness of 3 um, 6 um, 9 um and a 0.15% solution of pure pepsin were used. Casein denatured in a trichloroacetic acid solution was used as a substrate. Enzymatic activity was determined by the amount of tyrosine formed as a result of casein hydrolysis on a spectrophotometer at a wavelength of 280 nm. To evaluate the effectiveness of pepsin microencapsulation, the produced ham was extruded with brine containing 0.15% of microencapsulated enzyme and salting ingredients. The effect of the storage time (at the temperature from 0 С to +2 C) on the proteolytic activity of microencapsulated and non-encapsulated (pure) pepsin was determined by measuring the value of the shear stress of the ham. Processing of the enzyme with a solution of maltodextrin led to the formation of oval and rounded microcapsules. According to the results of scanning electron microscopy, the coating with the protective layer was uneven and during microencapsulation for 3–10 min made up from 4 um to 8 um. After 2 minutes of processing, on the pepsin granule more than 25% of the protective layer thickness of its average value at the end of the process formed; after 6 minutes 70% of the thickness formed. The activity of microencapsulated pepsin throughout the experiment (40 min) was higher than that of a pure enzyme by 12–33%. The highest enzyme activity in ham lasted up to 9 months. It was registered at a protective coating thickness of 9 um.

Keywords: microencapsulation; maltodexrin; enzyme; pepsin; ham.

Author Details: I. N. Tret’yakova, post graduate student; S. L. Tikhonov, D. Sc. (Tech.), prof. (е-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); N. V. Tikhonova, D. Sc. (Tech.), assoc. prof.; L. S. Kudryashov, D. Sc. (Tech.), prof.

For citation: Tret’yakova I. N., Tikhonov S. L., Tikhonova N. V., Kudryashov L. S. The Effect of the Thickness of the Protective Layer of a Microencapsulated Enzyme on its Activity and Stability. Dostizheniya nauki i tekhniki APK. 2019. Vol. 33. No 9. Pp. 70–73 (in Russ.). DOI: 10.24411/0235-2451-2019-10915.