Abstract
Summary Amylase is a very important enzyme due to its wide food applications. To preserve amylase activity in soya bean sprout extract (SSE), SSEs were spray-dried with 10% maltodextrin and 0–3% alginic acids, and their physicochemical properties and storage stability were compared with freeze-dried one. SSE exhibited maximum amylase activity at pH 7.0 and 60 °C, with the most active substrate specificity towards soluble starch. Spray-dried SSEs exhibited higher water solubility index (WSI) and in vitro relative amylase activity but lower water vapour sorption (WVS) and smaller particle size than freeze-dried SSE. For spray-dried SSEs, particle size, WSI and in vitro relative amylase activity increased while WVS decreased with increasing % alginic acid. This study demonstrated that spray drying of SSE, especially with 10% maltodextrin and 2% alginic acid, was effective in keeping amylase active and stable during 7-week storage at room temperature (25 °C).
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