Effects of Spray Drying Temperature and Additives on the Stability of Serine Alkaline Protease Powders

Namaldi, Aysegul; Çalı́k, Pınar; Uludağ, Yusuf

doi:10.1080/07373930600961108

Cited by 53 publications

(41 citation statements)

References 14 publications

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“…Some examples of the limitations of spray drying include the efficient particle collection and the potential instability of materials sensitive to high temperatures (McLoughlin et al, 2003). Even so, a growing number of studies have confirmed the promise of spray drying to produce dried biopharmaceuticals (Samborska et al, 2005;Namaldi et al, 2006;Sivaramakrishnan et al, 2006;Kurozawa et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

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Drying of α-amylase by spray drying and freeze-drying - a comparative study

Jesus

Filho

2014

Braz. J. Chem. Eng.

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-This study is aimed at comparing two traditional methods of drying of enzymes and at verifying the efficiency of each one and their advantages and disadvantages. The experiments were performed with a laboratory spray dryer and freeze-dryer using α-amylase as the model enzyme. An experimental design in star revealed that spray drying is mainly influenced by the inlet air temperature and feed flow rate, which were considered to be the main factors influencing the enzymatic activity and water activity; the long period of material exposure to high temperatures causes a partial activity loss. In the experiments of freeze drying, three methods of freezing were used (freezer, acetone and dry ice, and liquid nitrogen) and samples subsequently freeze-dried for times ranging between 0-24 hours. The product obtained from the two techniques showed high enzymatic activity and low water activity. For the drying of heat-resistant enzymes, in which the product to be obtained does not have high added value, spray drying may be more economically viable because, in the freeze drying process, the process time can be considered as a limiting factor when choosing a technique.

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Section: Introductionmentioning

confidence: 99%

“…The use of dehydrated enzymes for industrial applications has become increasingly common, especially in formulations of pharmaceuticals and food (Samborska et al, 2005;Namaldi et al, 2006;Kurozawa et al, 2009;de Jesus and Maciel Filho, 2011). Among the most used enzymes we can mention α-amylase.…”

Section: Introductionmentioning

confidence: 99%

Drying of α-amylase by spray drying and freeze-drying - a comparative study

Jesus

Filho

2014

Braz. J. Chem. Eng.

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“…Drying in general may also alter the chemical structure of the protein due to partial loss of protein hydration. The replacement of water by capable of forming hydrogen bonds with protein excipients, e.g., sucrose and lactose, that are can promote protein stabilization on drying (Namaldi et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Characterization and spray drying of lipase produced by the endophytic fungus Cercospora kikuchii

Costa-Silva

Souza

Oliveira

et al. 2014

Braz. J. Chem. Eng.

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-A lipase from the endophytic fungus Cercospora kikuchii was purified, biochemically characterized and the effects of spray drying on stabilization of the purified enzyme were studied. The lipase was purified 9.31-fold with recovery of 26.6% and specific activity of 223.6 U/mg. The optimum pH and temperature were 4.6 and 35 °C, respectively, while the Vmax was 10.28 µmol/min.mg -1 protein and Km 0.0324 mM. All the metal ions tested enhanced the enzyme activity. The lipase retained almost 100% activity in the presence of strong oxidants and was also resistant to Triton X, Tween 80 and 20 and SDS, as well as to proteases. The purified lipase was spray dried and kept until 85.2% of enzymatic activity. At least 70% of the enzymatic activity was maintained for spray dried purified lipase during the storage period. The lipase produced by Cercospora kikuchii has properties useful for industrial application and showed adequate stabilization and retention of its enzymatic activity after spray drying.

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“…Stability is an important parameter given the different applications of enzymes and extracts in industrial processes. From these tests, it was obvious that an extract could be used in complex processes, or be preserved by stabilization techniques (Ameri and Maa 2006;Namaldi et al 2006). …”

Section: Enzymatic Extract Stabilitymentioning

confidence: 99%