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Spray drying of transglutaminase and the study of its activity

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The aim of this study was to evaluate the effect of varying maltodextrin concentration on the activity retention of transglutaminase during spray-drying. Maltodextrin concentration was studied in spray-drying transglutaminase enzyme produced by the bacteria Streptomyces ladakanum, in which the concentration was varied between 10%, 15% and 20% w/v. The activity of the spray-dried enzyme powder was compared with that of the initial liquid enzyme using the spectrophotometric method. Protein content was quantified using the Bradford method and the specific activity was obtained by division of activity with protein content. Maltodextrin concentration was found to be directly proportional to the quality of spray-dried enzyme. Varying the concentration of maltodextrin had a significant effect on the stability of transglutaminase during the spray-drying process. A maltodextrin concentration of 20% w/v provided the best protection for the enzyme during the spray-drying process.

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Availability

B01276

(wh)

Available

Detail Information

Series Title

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Call Number

1276

Publisher

: Swiss German University., 2012

Collation

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Language

English

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Classification

NONE

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Edition

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Subject(s)

FT

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