Encapsulation de systèmes enzymatiques d'intérêt alimentaire

Abstract : Our research is aimed at developing one dried modular microbead, which contains a natural antimicrobial complete multienzymatic system (enzymes and substrates). The microbead activity can be controlled, and the bead can be activated when interacting with a wet surface. The lactoperoxydase system (LPS), associated with an enzymatic generator of hydrogen peroxide, has been chosen as a model. Antibacterial activity has been tested against Listeria monocytogenes and 7 alteration or contamination strains of fish products. The microbead has been produced in two steps: first, preparation and characterisation of cores containing the substrates; and second, coating of the enzymes and two regulating layers around these cores. Various concentrations of components as weil as several enzymatic models have been tested. A series of methods for microbead production has been studied and as a result the consequence of physic-chemistry studies of cores and microbeads have been carried out. Spray drying has been proved to be the most efficient method for core production. Dissolution tests and anti-Listeria activities have emphasized the importance of the regulating coating. The microbead appeared to be active against ali bacterial strains tested and the obtained formulation provided a good stabilisation of the enzymatic activity. In conclusion, this research has a double interest. First, it shows the encapsulation feasibility of LPS, which in this form can find a lot of industrial applications in food, cosmetic or chemical industries. Secondly, the microbead concept itself is also of interest because it can be easily extrapolated to any other enzymatic combinations.
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Muriel Jacquot. Encapsulation de systèmes enzymatiques d'intérêt alimentaire. Alimentation et Nutrition. Institut National Polytechnique de Lorraine, 2002. Français. ⟨NNT : 2002INPL041N⟩. ⟨tel-01749771⟩

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