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Solid-in-Oil-in-Water Emulsions for Delivery of Lactase To Control in Vitro Hydrolysis of Lactose in Milk

There is an established need to deliver lactase in milk to retain activity during storage and hydrolyze lactose after ingestion. In this work, spray-dried lactase powder was encapsulated in solid-in-oil-in-water (S/O/W) emulsions to fabricate delivery systems. The adoption of Span 80 in milk fat and lecithin in protein solution enabled the encapsulation of ∼76% lactase and <400 nm droplets. Additional cross-linking of proteins on droplets by transglutaminase and addition of sodium caseinate effectively reduced the amount of free lactase after spray drying emulsions. Compared to the data for free lactase, encapsulation significantly improved the thermal stability of lactase, reduced the level of lactose hydrolysis during a 14 day refrigeration (from ∼70 to <20%), enabled the gradual release of lactose during the simulated gastric and intestinal digestions, and resulted in the hydrolysis of most lactose during the simulated digestions. Therefore, the studied S/O/W emulsions have the potential to deliver lac...

Authors:   Yun Zhang; Qixin Zhong
Journal:   Journal of Agricultural and Food Chemistry
Year:   2017
DOI:   10.1021/acs.jafc.7b03787
Publication date:   18-Oct-2017
Facts, background information, dossiers
  • lactose
  • water
  • milk
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