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.
N1 - Publisher Copyright:
© 2015, Springer Science+Business Media New York.
PY - 2015
Y1 - 2015
N2 - 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).
AB - 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).
KW - Hemisphaericin stabilization
KW - Microencapsulation
KW - Spray drying
UR - http://www.scopus.com/inward/record.url?scp=85060616159&partnerID=8YFLogxK
U2 - 10.1007/978-1-4939-2578-0_54
DO - 10.1007/978-1-4939-2578-0_54
M3 - Capítulo
AN - SCOPUS:85060616159
T3 - Food Engineering Series
SP - 575
EP - 583
BT - Food Engineering Series
PB - Springer
ER -