Refined hemisphaericin stabilization by microencapsulation with arabic gum and spray drying

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Hemisphaericin, the protease from the fruits of Bromelia hemisphaerica, is found as a complex of nine multiple molecular forms, identified by isoelectric points distributed over a pH range from 3.5 to 9.0 (Garduño et al. 1974). Cortés-Vázquez et al. (2008) have reported the purification and characterization of hemisphaericin-C, a 24 kDa cationic protease with primary substrate specificity of dual type. On the other hand, several studies on industrial applications for hemisphaericin have been carried out successfully, including fish protein solubilization, beer chill proofing, malt adjunct hydrolysis, plant protein functional property improvement (Briones-Martínez et al. 1994), and antioxidative peptide production from whey proteins (Palma-Rodríguez 2008).

Original languageEnglish
Title of host publicationFood Engineering Series
PublisherSpringer Boston
Pages575-583
Number of pages9
DOIs
StatePublished - 1 Jan 2015

Publication series

NameFood Engineering Series
ISSN (Print)1571-0297

Fingerprint

Gum Arabic
Microencapsulation
microencapsulation
Spray drying
Drug Compounding
gum arabic
spray drying
Bromelia
proteinases
Stabilization
Proteins
Arecaceae
industrial applications
malt
Peptide Hydrolases
isoelectric point
substrate specificity
plant proteins
whey protein
beers

Keywords

  • Hemisphaericin stabilization
  • Microencapsulation
  • Spray drying

Cite this

Reyes, L. A. ; Cortés-Vázquez, M. I. ; Oliver-Salvador, M. C. ; Yáñez-Fernández, J. ; Briones-Martínez, R. / Refined hemisphaericin stabilization by microencapsulation with arabic gum and spray drying. Food Engineering Series. Springer Boston, 2015. pp. 575-583 (Food Engineering Series).
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Refined hemisphaericin stabilization by microencapsulation with arabic gum and spray drying. / Reyes, L. A.; Cortés-Vázquez, M. I.; Oliver-Salvador, M. C.; Yáñez-Fernández, J.; Briones-Martínez, R.

Food Engineering Series. Springer Boston, 2015. p. 575-583 (Food Engineering Series).

Research output: Chapter in Book/Report/Conference proceedingChapter

TY - CHAP

T1 - Refined hemisphaericin stabilization by microencapsulation with arabic gum and spray drying

AU - Reyes, L. A.

AU - Cortés-Vázquez, M. I.

AU - Oliver-Salvador, M. C.

AU - Yáñez-Fernández, J.

AU - Briones-Martínez, R.

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