Encapsulation of phytase enzyme in alginate-soy protein isolate based beads for monogastric animal feed formulation | |
| Author | Jiraporn Kaowmek |
| Call Number | AIT Thesis no.FB-12-13 |
| Subject(s) | Encapsulation Soy proteins |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-12-13 |
| Abstract | The study was conducted on encapsulation with alginate and soy protein isolate using ionotropic gelation technique, to enhance the ability of thermal and acidic protection of phytase enzyme to incorporate in pellets for monogastric animal. The encapsulation properties were observed for the bead formation, stability of the beads under simulated gastric conditions and the encapsulation efficiency. The thermal properties of the wall materials, producing from different concentration of alginate-soy protein isolate (SPI) were investigated for description of heat transfer through the materials using differential scanning calorimetry (DSC) and Fourier’s method. The morphology of alginate-SPI beads was observed under scanning electron microscope (SEM), and the hardness was determined using texture analyzer. In addition, the evaluation of the effect on processing temperature (90 °C) and the acidity (pH 2.8, 5.8 and 6.0) on encapsulated phytase and unencapsulated phytase under various alginate-SPI concentration and intervals of time (030 min) were investigate. The results indicated that the optimal concentrations with 6% SPI and higher than 0.2% Alg exhibited the good appearances with spherical shape and smooth surface for wet beads, the highest encapsulation efficiency (approximately 2233%), and the beads did not disintegrate under acidic conditions (pH 1.3). Moreover the increased alginate concentrations (0.2-1 %(w/v)) caused the decreased specific heat which corresponding to the decreased thermal diffusivity (1.24×10-7-1.54×10-7 m/s2), the increased glass transition temperature (101.16-137.60 °C) and the increased melting temperature (109.92-148.58 °C). Phytase loaded alginate-SPI beads have higher ability of thermal protection (90 °C) than unencapsulated phytase, and the temperature resistance increased as alginate concentration increased (0.2-1 %(w/v)). Furthermore, pH did not affect phytase activity, the release of phytase from the alginate-SPI beads was proportional to the release time. The encapsulated phytase enzyme in alginate-SPI beads could be incorporated into the feed pellets. The in vivo release studies reveal that the alginate-SPI bead can reserve to lower pH and disintegrate only in intestinal condition |
| Year | 2012 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-12-13 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Anal, Anil Kumar; |
| Examination Committee(s) | Athapol Noomhorm;Rakshit, Sudip Kumar; |
| Scholarship Donor(s) | Royal Thai Government Fellowship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2012 |