In this work maltogenic amylase (MAase) was encapsulated into the mixture of maltodexrin and beeswax (BW) for retarding staling of gluten-free bread. The effects of maltogenic amylase (MAase) concentration (8.2, 45, and 82 mg/mL), maltodextrin with dextrose equivalent (DE) 4-7 (MD) (1, 2.5, and 4%) and, beeswax (BW) (1, 2.5, and 4%) on the encapsulation efficiency of encapsulated enzyme were optimized using RSM. The optimized formulation was MAase with 8.2 mg/mL, MD 4% and BW 1%, leading to the highest encapsulation efficiency (EE) (79.35%), thus chosen for subsequent experiments. The prepared particles were 1,190.50 nm with PDI of 0.336 and zeta potential of -8.30 mV. Surface morphologies of produced particles were almost spherical with layered appearance. Batter with this formulation led to higher cross over point in frequency sweep than free enzyme-loaded batter. Lower weight loss, higher volume index, darker crust color, whiter crumb color, more aerated microstructure, less hardness in crumb and higher sensorial acceptability in first day and during storage period in the breads containing encapsulated MAase was observed. This article is protected by copyright. All rights reserved.

中文翻译：

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麦芽糖糊精和蜂蜡混合物中麦芽糖淀粉酶包封的优化及其在无麸质面包中的应用

在这项工作中，麦芽糖淀粉酶 (MAase) 被封装到麦芽糊精和蜂蜡 (BW) 的混合物中，以防止无麸质面包变质。麦芽糖淀粉酶 (MAase) 浓度（8.2、45 和 82 mg/mL）、麦芽糊精和葡萄糖当量 (DE) 4-7 (MD)（1%、2.5 和 4%）和蜂蜡 (BW) 的影响（ 1、2.5 和 4%）对封装酶的封装效率使用 RSM 进行了优化。优化后的配方为 MAase 8.2 mg/mL、MD 4% 和 BW 1%，包封效率（EE）最高（79.35%），因此选择用于后续实验。制备的颗粒为 1,190.50 nm，PDI 为 0.336，zeta 电位为 -8.30 mV。产生的颗粒的表面形态几乎呈球形，具有分层外观。与不含酶的面糊相比，采用这种配方的面糊在频率扫描中具有更高的交叉点。观察到在含有包封 MAase 的面包中，在第一天和储存期间，重量损失更低、体积指数更高、外壳颜色更深、面包屑颜色更白、微观结构更加充气、面包屑硬度更低、感官可接受性更高。本文受版权保护。版权所有。