Quantitative Analysis of Microencapsulation of $\beta$-Galactosidase

유당분해효소의 미세캡슐화 수율 측정

  • Shin, Myung Gon (Rice Utilization Research Center, Korea Food Research Institute) ;
  • Chang, Pahn Shick (Department of Food Science and Technology, Seoul National Polytechnic University) ;
  • Min, Bong Kee (Rice Utilization Research Center, Korea Food Research Institute) ;
  • Kwak, Hae Soo (Seoul Dairy Cooperation)
  • 신명곤 (한국식품개발연구원 쌀이용연구센터) ;
  • 장판식 (서울산업대학교 식품공학과) ;
  • 민봉기 (한국식품개발연구원 쌀이용연구센터) ;
  • 곽해수 (서울우유협동조합)
  • Received : 1992.08.14
  • Published : 1992.12.25

Abstract

We have developed the methodology for the quantitative analysis of microencapsulation yield and optimized the conditions for the microencapsulation of ${\beta}$-galactosidase by butter oil. The degree of ${\beta}$-galactosidase deactivation by the microencapsulation process was the value of 5.2% of initial activity. And the yield for the microencapsulation of ${\beta}$-galactosidase by the indirect, heat treatment, and enzymatic methodology were 92.6%, 88.6%, and 94.1%, respectively.

Keywords

Microencapsulation;${\beta}$-galactosidase;quantitative analysis