Modeling and Optimization of Alpha-Amylase and Phytase Microencapsulation Process in Beeswax and Evaluation of Bread Quality Attributes

Abstract

Abstract Due to the significant role of bread in the food basket of people in the world, it is necessary consider its quality and nutritional attributes. Due to the significance of alpha-amylase and phytase enzymes in bread quality and the sensitivity of these enzymes to some environmental conditions, it was attempted to optimize and model the encapsulation conditions of the combination of two enzymes in beeswax. The parameters of amylase and phytase, beeswax amount, tween 20, and mixing speed were regarded as independent parameters and their effect on the encapsulation efficiency of alpha-amylase and phytase enzymes was studied. The results indicated that the concentration of enzymes and the amount of beeswax had a direct and inverse effect on the encapsulation efficiency of both enzymes, respectively. The proposed model for the encapsulation efficiency of type 2 alpha-amylase and phytase and the fitting coefficients of the models were reliable. Finally, the optimal encapsulation conditions due to the maximum encapsulation efficiency were 156.53 μL of alpha-amylase enzyme, 178.28 mg of phytase enzyme, 1.87 g of beeswax, 1.19% by weight/ volume of tween 20 and mixing speed of 1081-89 r/min were determined with a utility factor of 0.897.