Abstract
This paper aimed to carry out the stabilization of phytase produced in solid-state fermentation by means of Aspergillus níger 7A-1 in triticale as substrate. The crude extract obtained in liquid state was stabilized with glycerol and maltose. These materials presented a synergic effect that improve phytase stability around 80% with ki of 0.031 and a shelf-time of 156 days (22.35 weeks) with glycerol 30% and maltose 20%. Besides, microencapsulation by spray drying was used as well to analyze the potential of whey and guar gum to obtain microencapsulates of phytase for monogastric animals. Statistical analysis allowed establishing the suitable temperature at 110°C with a flow of 10% (3.3 ml/min), guar gum concentration of 1% and yield process at 93%. Characterization allows us to observe that microencapsulates with whey and guar gum is a good alternative to be used in spray drying. SEM showed the formation of aggregates with pores. Thermogravimetric analysis demonstrated that thermal stability of guar gum is improved when it is mixed with whey. Infrared showed the signal of protein groups in samples with whey and guar gum. Stability assessment was performed with two different containers, Eppendorf and Ziploc bags, in which it was demonstrated that microencapsulation with whey and guar gum allow the retention of 85% for both containers. At 35°C, phytase activity decreases until 55%. In this study, color was evaluated as well in Ziploc bags with the color observing change during the 8 weeks; this change was not observed in Eppendorf container and it was possible to observe that color does not affect enzymatic stability. Finally, digestibility evaluation demonstrated that whey and guar gum provide protection in gastrointestinal conditions. After digestive system simulation, 90% of activity is retained which allows observing the potential of whey and guar gum to protect enzymes under gastrointestinal condition. Key words: Phytases, phosphorus, phytate, guar gum, microencapsulation.
Highlights
After energy and protein, phosphorus is the third element more important in animal diets (Rodehutscord, 2013)
Stability assessment was performed with two different containers, Eppendorf and Ziploc bags, in which it was demonstrated that microencapsulation with whey and guar gum allow the retention of 85% for both containers
Phytase can be found in cereals but in low concentration, researches have been carried out to improve the expression of phytase genes and in this way promote the synthesis of this enzyme (Tan et al, 2017)
Summary
Phosphorus is the third element more important in animal diets (Rodehutscord, 2013). Phytate has a negative effect upon phosphorus’ bioavailability. This leads to lower absorption of phosphorus and the needing of alternative phosphorous sources (Tang et al, 2018). One of the main challenges in livestock industry is to maintain the enzymatic activity and stability in aqueous solution. Stabilization with some additives as sugars, salts, amino acids, amines, polyols and buffers systems are as co-solvents which has been employed for enzyme stabilization and these additives have a positive effect upon the enzymes degradation
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
