Abstract
Dried carriers based on agarose and starch as filler entrapping the enzyme lactase were studied. After freeze-drying, all carriers had a spherical shape, resembling the properties of porous cellular solids. The inclusion of starch resulted in a rough surface of the dried carriers. The dried carriers were coated with chocolate to facilitate enzyme protection and their possible inclusion within functional food products. Lactase release from non-coated and chocolate-coated carriers revealed that the conditions in buffer and stomach-simulating solution led to a first mode of release due to lactase molecules located on the external or inner surfaces of the carrier but not within the matrix itself. In addition, chocolate coating led to a second mode of lactase release greater than the initial release. Thus, chocolate coated agarose-lactase-containing carriers may be considered for utilization in functional foods for lactose intolerant people.
Original language | English |
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Pages (from-to) | 41-45 |
Number of pages | 5 |
Journal | Food Research International |
Volume | 46 |
Issue number | 1 |
DOIs | |
State | Published - Apr 2012 |
Keywords
- Agarose
- Carriers
- Chocolate
- Lactase
- Starch