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Immobilization of glucose oxidase in alginate-chitosan microcapsules.

Wang X, Zhu KX, Zhou HM - Int J Mol Sci (2011)

Bottom Line: The interaction between alginate and chitosan was confirmed by infrared spectroscopy (IR).The resultant CACM in wet state, whose morphology was investigated by scanning electron microscopy (SEM), was spherical with a mean diameter of about 26 μm.The results reveal the great potential of CACM-GOX as a flour improver.

View Article: PubMed Central - PubMed

Affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China; E-Mails: hawangxia@yahoo.cn (X.W.); kxzhu@jiangnan.edu.cn (K.-X.Z.).

ABSTRACT
In order to improve its stability and catalytic rate in flour, the immobilization of glucose oxidase (GOX) was investigated in this work. The enzyme was encapsulated in calcium alginate-chitosan microspheres (CACM) using an emulsification-internal gelation-GOX adsorption-chitosan coating method. The interaction between alginate and chitosan was confirmed by infrared spectroscopy (IR). The resultant CACM in wet state, whose morphology was investigated by scanning electron microscopy (SEM), was spherical with a mean diameter of about 26 μm. The GOX load, encapsulation efficiency and activity of the CACM-GOX were influenced by concentration of chitosan, encapsulation time and encapsulation pH. The highest total enzymatic activity and encapsulation efficiency was achieved when the pH of the adsorption medium was near the isoelectric point (pI) of GOX, approximately pH 4.0. In addition, the molecular weight of chitosan also evidently influenced the encapsulation efficiency. Storage stabilities of GOX samples were investigated continuously over two months and the retained activity of CACM-GOX was 70.4%, markedly higher than the 7.5% of free enzyme. The results reveal the great potential of CACM-GOX as a flour improver.

Show MeSH
Particle size distribution of CaAlg beads (a) and CACM (b) particle diameters reported as volume-based in water.
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Related In: Results  -  Collection

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f3-ijms-12-03042: Particle size distribution of CaAlg beads (a) and CACM (b) particle diameters reported as volume-based in water.

Mentions: The particle size and size distribution of a representative preparation of CaAlg beads and CACM are presented in Figure 3. Their volume-based mean diameters in the wet state were 44 μm and 26 μm, respectively, and their residual errors were 20.86% and 16.88%, respectively. The microspheres coated with chitosan were smaller than uncoated ones, due to the enwrapping and frapping effects of chitosan on microcapsules.


Immobilization of glucose oxidase in alginate-chitosan microcapsules.

Wang X, Zhu KX, Zhou HM - Int J Mol Sci (2011)

Particle size distribution of CaAlg beads (a) and CACM (b) particle diameters reported as volume-based in water.
© Copyright Policy - open-access
Related In: Results  -  Collection

License 1 - License 2
Show All Figures
getmorefigures.php?uid=PMC3116174&req=5

f3-ijms-12-03042: Particle size distribution of CaAlg beads (a) and CACM (b) particle diameters reported as volume-based in water.
Mentions: The particle size and size distribution of a representative preparation of CaAlg beads and CACM are presented in Figure 3. Their volume-based mean diameters in the wet state were 44 μm and 26 μm, respectively, and their residual errors were 20.86% and 16.88%, respectively. The microspheres coated with chitosan were smaller than uncoated ones, due to the enwrapping and frapping effects of chitosan on microcapsules.

Bottom Line: The interaction between alginate and chitosan was confirmed by infrared spectroscopy (IR).The resultant CACM in wet state, whose morphology was investigated by scanning electron microscopy (SEM), was spherical with a mean diameter of about 26 μm.The results reveal the great potential of CACM-GOX as a flour improver.

View Article: PubMed Central - PubMed

Affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China; E-Mails: hawangxia@yahoo.cn (X.W.); kxzhu@jiangnan.edu.cn (K.-X.Z.).

ABSTRACT
In order to improve its stability and catalytic rate in flour, the immobilization of glucose oxidase (GOX) was investigated in this work. The enzyme was encapsulated in calcium alginate-chitosan microspheres (CACM) using an emulsification-internal gelation-GOX adsorption-chitosan coating method. The interaction between alginate and chitosan was confirmed by infrared spectroscopy (IR). The resultant CACM in wet state, whose morphology was investigated by scanning electron microscopy (SEM), was spherical with a mean diameter of about 26 μm. The GOX load, encapsulation efficiency and activity of the CACM-GOX were influenced by concentration of chitosan, encapsulation time and encapsulation pH. The highest total enzymatic activity and encapsulation efficiency was achieved when the pH of the adsorption medium was near the isoelectric point (pI) of GOX, approximately pH 4.0. In addition, the molecular weight of chitosan also evidently influenced the encapsulation efficiency. Storage stabilities of GOX samples were investigated continuously over two months and the retained activity of CACM-GOX was 70.4%, markedly higher than the 7.5% of free enzyme. The results reveal the great potential of CACM-GOX as a flour improver.

Show MeSH