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首页> 外文期刊>Journal of Agricultural and Food Chemistry >PREPARATION OF MICROCAPSULATED ENZYMES FOR LOWERING THE ALLERGENIC ACTIVITY OF FOODS
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PREPARATION OF MICROCAPSULATED ENZYMES FOR LOWERING THE ALLERGENIC ACTIVITY OF FOODS

机译：微胶囊化酶用于降低食物的致敏活性

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Alcalase from Bacillus licheniformis was microcapsulated by the spray-dry method for degradation of ovalbumin(OVA) in the small intestine. Capsules were prepared with yield of about 65% and a mean particle diameter of 10-20 mu m. The microcapsulated alcalase was very resistant to digestion in the gastric environment (pH 1.2), and the efficiency of release was about 100% within 10 min in intestinal fluids (pH 6.8). Moreover, when microcapsules were incubated with a solution of OVA, >99% of OVA was hydrolyzed within 120 min. In addition, microcapsules of protease YP-SS from Aspergillus niger were also prepared for degradation of OVA in the stomach. Almost all protease YP-SS activity was released from capsules within only 10 min in gastric fluids. Oral administration of the microcapsulated enzyme to Sprague-Dawley rats resulted in a significant decrease in the serum level of OVA-specific IgE. [References: 16]
机译：通过喷雾干燥法将地衣芽孢杆菌的碱性蛋白酶微囊化，以降解小肠中的卵白蛋白（OVA）。制备的胶囊的产率约为65％，平均粒径为10-20μm。微囊化的碱性蛋白酶对胃环境（pH 1.2）中的消化非常有抵抗力，并且在肠液（pH 6.8）中在10分钟内的释放效率约为100％。而且，当微囊与OVA溶液一起温育时，> 99％的OVA在120分钟内被水解。另外，还制备了来自黑曲霉的蛋白酶YP-SS的微胶囊，用于降解胃中的OVA。在胃液中仅10分钟内几乎所有的蛋白酶YP-SS活性都从胶囊中释放出来。对Sprague-Dawley大鼠口服微囊化酶可显着降低OVA特异性IgE的血清水平。 [参考：16]

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