INVESTIGADORES
SANTAGAPITA Patricio Roman
capítulos de libros
Título:
Consequences of matrix structural changes on functional stability on enzymes as affected by electrolytes
Autor/es:
MAZZOBRE, M. FLORENCIA; SANTAGAPITA, PATRICIO R.; GUTIERREZ, NORA; BUERA, M. PILAR
Libro:
Food Engineering: Integrated Approach
Editorial:
Springer
Referencias:
Lugar: New York; Año: 2008; p. 73 - 87
Resumen:
Maintenance of
metastable structures in dehydrated or freeze systems is a critical factor for
a proper recovery of the functionality or activity of biomolecules. The
objective of the present work was to analyze how the enzymatic stability in
sugar systems depends on ice formation conditions during freezing and on the
crystallization of solutes in dehydrated systems. Both processes produce a segregation
of components in the amorphous phase. The recrystallization of water or solutes
in the systems may be kinetically modified by selecting adequate excipients. The
results showed that interactions of organic or inorganic salts with the excipients,
enzymes and water are complex and for an effective enzyme protection the amount
of ice formed in frozen systems, the crystallized sugar in dehydrated systems
and the concentration of salt in the amorphous phase should be considered.
