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Microencapsulation of Microbial Transglutaminase by Ultrasonic Spray-Freeze Drying

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Abstract

Microencapsulation of partially purified microbial transglutaminase (mTG) was investigated using ultrasonic spray-freeze drying (USFD), and the optimum coating materials (gum arabic, maltodextrin, inulin) ratio and the process parameters (flow rate and nozzle frequency) were determined using a D-optimal combined design. Also, the microencapsulated samples by USFD were compared with microencapsulated samples by conventional freeze drying (CFD) and conventional spray drying (CSD) in terms of microencapsulation efficiency, enzyme stability at extreme pH and high temperature conditions, and the presence of metal ions, physical (moisture content, particle morphology, particle and pore size, surface area, pore volume distribution, density and flow properties, caking degree, color), and reconstitution (wettability and solubility) properties. As a result, the optimum coating materials composition was determined as 60% gum arabic and 40% inulin, and process conditions were found to be flow rate of 6.83 ml/min and nozzle frequency of 48 kHz applying desirability function method. Microcapsules with smaller particle size, pore volume, and porosity, with lower moisture content and good reconstitution characteristics, were obtained by USFD with a maximum microencapsulation efficiency of ~ 97%.

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Funding

This study was financially supported by the Scientific and Technological Research Council of Turkey (TUBITAK, Project Number: 115O216) and Tokat Gaziosmanpasa University Scientific Research Projects (Project Number: 2016/62).

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Authors and Affiliations

  1. Faculty of Engineering and Natural Sciences, Department of Food Engineering, Tokat Gaziosmanpasa University, 60150, Tokat, Turkey

    Hilal Isleroglu, Izzet Turker & Mehmet Tokatli

  2. Fine Arts, Gastronomy and Culinary Arts, Gaziantep University, 27310, Gaziantep, Turkey

    Banu Koc

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  1. Hilal Isleroglu
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  2. Izzet Turker
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Isleroglu, H., Turker, I., Koc, B. et al. Microencapsulation of Microbial Transglutaminase by Ultrasonic Spray-Freeze Drying. Food Bioprocess Technol 12, 2004–2017 (2019). https://doi.org/10.1007/s11947-019-02353-4

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