Stabilization of lipoxygenase-1 from glycine max by microencapsulation

Abstract

Lipoxygenase from soybean was encapsulated and the effect of different carrier materials (whey protein, gum arabic, whey protein along with sodium alginate and maltodextrin) on enzyme stability during spray drying was studied and compared with freeze drying. The addition of polyethylene glycol (PEG-4000) during spray drying evidently enhanced enzyme stability. Total activity of lipoxygenase after spray drying was 1.14 × 10⁴(whey protein isolate), 1.2 × 10⁴(gum arabic), 1.09 × 10⁴(whey protein isolate + sodium alginate), 1.44 × 10⁴(maltodextrin), and 1.55 × 10⁴(PEG + maltodextrin). Highest enzyme activity recovery of 72.02% was achieved with the combined addition of maltodextrin and PEG-4000. Moisture, scanning electron microscopy analysis, and storage studies were carried out for spray- and freeze-dried enzyme.