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Erschienen in:
2010 | OriginalPaper | Buchkapitel
9. Encapsulation of Enzymes and Peptides
verfasst von : Gabrie M. H. Meesters
Erschienen in: Encapsulation Technologies for Active Food Ingredients and Food Processing
Verlag: Springer New York
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Abstract
A large part of formulated peptides and proteins, e.g., enzymes used as food ingredients, are formulated in a liquid form. Often, they are dissolved in water to which glycerol or sorbitol is added to reduce the water activity of the liquid, thus reducing the change of microbial growth. Still, there are reasons to formulate them in a solid form. Often, these reasons are stability, since a dry formulation is often much better than liquid formulations, and less transportation cost, since less mass is transported if one gets rid of the liquid; however, most of the times, the reason is that the product is mixed with a solid powder. Here, a liquid addition would lead to lump formation.
Additional issues that play a role when formulating these products in a solid form are, for example, allergenicity, dust reduction, dosing accuracy, and dissolution.
Stability in a solid formulation is often much better than in a liquid formulation, since the water activity is low. Often, stabilizers are added to the solid forms to protect the proteins against denaturation.