Microencapsulation of pepsin in a two-component wall material

The aim of the article was to do the experiment of microcapsulation in a pseudo-boiling layer and to assess the effect of the two-component protective material of the microcapsule - maltodextrin with gum arabic and maltodextrin with gelatin on the proteolytic activity of microencapsulated pepsin. As a result of the factorial analysis, it was found that microcapsules with different thicknesses of the protective layer demonstrate better preservation of the initial activity of the enzyme, while significant differences were revealed between the non-encapsulated and encapsulated enzyme from the fifth minute of fermentation. Differences between microcapsules of different thickness (2, 4, 6 μm) are significant from 15 minutes of fermentation; a significant difference and influence is made not by the type of the protective layer, but by its thickness. Microcapsules with pepsin with a protective material of maltodextrin and gelatin, maltodextrin and gum arabic with a layer thickness of 4 and 6 μm did not show any loss of activity during the entire storage period (18 months) at 2 °C. Differences in the activity of pepsin during storage were revealed only between the non-encapsulated enzyme and the encapsulated one, while there was no significant difference between different microcapsules in the activity of pepsin throughout the entire storage period. The results of the experiment on microencapsulation of pepsin in a two-component protective material in a pseudo-boiling layer make it possible to recommend the use of any of the two-component compositions in a ratio of 3:1, coating thickness 4 μm. The choice between gum arabic or gelatin to maltodextrin is a matter of material availability rather than efficiency. This technology and materials for microencapsulation can be introduced and actively used in food industry.