Microcapsulation of pepsin and estimation of its proteolyticproperties

The article proposes and approves the technology of microcapsulation of pepsin in the maltodextrin matrix in the pseudo-boiling layer. For the study, a special apparatus for microcapsulation was developed, in which the size of the capsules can be adjusted.The effect of the thickness of the maltodextrin layer on the enzyme activity was established: as the thickness of the protective coating decreases, the enzyme loses its initial activity faster, which is due to the lower degree of protection of the layer from environmental influences.It was shown that immobilization of pepsin with maltodextrin shifts the maximum activity by about 2 pH to the alkaline side. It was revealed that storage of the immobilized enzyme at a temperature of 0-2 ° C retains its proteolytic activity as compared with the pure enzyme almost twice. According to the results of the study, microencapsulation of pepsin using maltodextrin in food production can be recommended.