Microencapsulation of α-amylase in beeswax and its application in gluten-free bread as an anti-staling agent

Antistaling properties of encapsulated maltogenic amylase in gluten‐free bread

“…Amid, Tan, Mirhosseini, and Ab.Aziz, Ling, (2011) also reported that serine protease concentration and wall material content had significant influence ( p ˂ .05) on the encapsulation efficiency of the encapsulated serine protease. However, in another study which was done by our group on encapsulation of α‐amylase into BW using response surface methodology (RSM) with assessing independent variables such as enzyme, BW, and surfactant concentrations and also stirring rate, a great increase in the encapsulation efficiency of the encapsulated enzyme was observed, when the concentration of beeswax decreased and enzyme increased (Haghighat‐Kharazi et al., 2018). Therefore, it seems different enzymes and their amino acid subunits determine their tendencies in introducing and being active in the same wall material.…”

“…The encapsulation of MAase into beeswax was done using the method described by (Haghighat‐Kharazi et al., 2018; Kheradmandnia, Vasheghani‐Farahani, Nosrati, & Atyabi, 2010) with minor modifications. In this method, encapsulated MAase was prepared by emulsion‐congealing technique.…”

“…Gluten‐free batter and bread were made according to the method published recently (Haghighat‐Kharazi, Jafar, Kasaai, & Khajeh, 2019; Haghighat‐Kharazi, Kasaai, Milani, & Khajeh, 2020; Haghighat‐Kharazi et al., 2018). The ingredients were based on 100 g of flour (rice: chickpea flour ratio, 80:20), and 125 ml of water (30°C).…”

“…The rheological properties of gluten‐free batters were measured using a rheometer (MCR 301, Anton Paar GmbH, Germany) equipped with parallel plate geometry (50 mm diameter, gap 1 mm) (Haghighat‐Kharazi et al., 2018). The experiments were performed as follows: (1) an amplitude sweep to determine the limit of the linear viscoelastic region of batters at strain of 0.001%–100% and an angular frequency of 1 Hz (data were not shown).…”

“…Beeswax is a permitted additive used in the European Union (E901‐903) and is frequently used for encapsulation of drugs and bioactive compounds (Chitprasert & Sutaphanit, 2014; Mellema, Van Benthum, Boer, Von Harras, & Visser, 2006; Ranjha et al., 2010). In our previous work, we have optimized the encapsulation of α‐amylase into beeswax using RSM and applied the optimized one into the gluten‐free batter and bread (Haghighat‐Kharazi, Milani, Kasaai, & Khajeh, 2018). Here in this work, we aimed to investigate the application of beeswax for encapsulating MAase and its application into gluten‐free batter and bread.…”