State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
Food Chem. 2024 Dec 1;460(Pt 1):140466. doi: 10.1016/j.foodchem.2024.140466. Epub 2024 Jul 15.
Enzyme is an important class of catalyst. However, the efficiency of enzyme-catalyzed reactions is constrained by the limited contact between the enzyme and its substrate. In this study, to overcome this challenge, lipase-loaded microcapsules were prepared from natural shellac and nanoparticles using the emulsion template method. These microcapsules can perform dual roles as stabilizers and enzyme carriers to construct a water-in-oil Pickering interfacial biocatalytic system. The results showed that the hydrolytic conversion of the microcapsules could reach 90% within 20 min, which was significantly higher than that of the traditional biphasic system. The catalytic activity was influenced by the oil-to-water volume ratio and the microcapsule content. The microcapsules remained highly catalytic efficiency even after storage for three months or seven cycles of reuse. These microcapsules were prepared without the use of any cross-linkers or harsh solvents. This green and efficient catalytic system has great application prospects in the food industry.
酶是一类重要的催化剂。然而，酶催化反应的效率受到酶与底物之间接触有限的限制。在这项研究中，为了克服这一挑战，使用乳液模板法从天然紫胶和纳米粒子制备了负载脂肪酶的微胶囊。这些微胶囊可以作为稳定剂和酶载体发挥双重作用，构建水包油型 Pickering 界面生物催化体系。结果表明，微胶囊的水解转化率在 20 分钟内可达到 90%，明显高于传统两相体系。催化活性受油/水体积比和微胶囊含量的影响。微胶囊即使在储存三个月或重复使用七次后，仍保持着很高的催化效率。这些微胶囊的制备过程无需使用任何交联剂或苛刻的溶剂。这种绿色高效的催化体系在食品工业中有很大的应用前景。
