AbstractView references

The aim of the present study was to develop the technology of microencapsulation of proteolytic enzymes in the pseudo-boiling layer which based on the diffusion of maltodextrin into an enzyme, which allows maintaining high enzyme activity for a long time in meat products. It was found that maltodextrin provides high strength capsule walls their integrity during long-term storage. It was shown that the maximum activity of the proteolytic enzyme pepsin immobilized in a maltodextrin matrix shifts to the alkaline side with increasing pH of the reaction medium, which is not typical for a free enzyme. The results of determining the cutoff voltage of ham from pork ham confirmed that the immobilized enzyme remained active for 6 months of storage. While pure pepsin after 3 months of storage noticeably lost its proteolytic effect. Considering the results obtained microencapsulation of the proteolytic enzyme pepsin using maltodextrin with a coating thickness of 4 to 6 μm can be recommended which will expand the possibilities of using enzymes in the production of meat products. © 2020, National Academy of Sciences of the Republic of Kazakhstan. All rights reserved.