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Preparation of encapsulated alliinase in alginate microparticles
- Authors
- Ko, J. A.; Lee, Y. L.; Jeong, H. J.; Park, H. J.
- Issue Date
- 3월-2012
- Publisher
- SPRINGER
- Keywords
- Alliinase; Garlic; Encapsulation; Microparticles
- Citation
- BIOTECHNOLOGY LETTERS, v.34, no.3, pp.515 - 518
- Indexed
- SCIE
SCOPUS
- Journal Title
- BIOTECHNOLOGY LETTERS
- Volume
- 34
- Number
- 3
- Start Page
- 515
- End Page
- 518
- ISSN
- 0141-5492
- Abstract
- Alliinase (alkylsulphenate lyase, EC 4.4. 1.4), which catalyses the production of allicin, was immobilized in alginate microparticles. Addition of pyridoxal 5'-phosphate to the microparticles enhanced alliinase activity. Encapsulated alliinase were significantly higher (30 and 22%, respectively) than those of non-encapsulated alliinase at 60 degrees C and at pH 2. Therefore, microencapsulation of alliinase with alginate can offer an effective way of sustaining enzyme activity during oral administration and passage through the stomach.
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