The study of stabilizing food enzymes using b-cyclodextrins | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 14 No. 9 (2024): September 2024 / Research Articles The study of stabilizing food enzymes using b-cyclodextrins Authors L.I. Karavaeva A.N.Kucherenko (Sercova) R.V.Rudi M. D.Bulanov N.V. Glazova E.I.Kiprushkina DOI: https://doi.org/10.31989/ffhd.v14i9.1384 Abstract Background: Today, biologically active additives, which contain hydrolytic enzymes (amylase, lipase, protease), are widely used in the digestive industry. These enzymes are often obtained from animal and vegetable raw materials, -for example, from the pancreas of a reindeer, the Fabricius bag of chickens, and Medusomyces Gisevii Lindau (Kombucha). However, in obtaining enzymes, the activity of amylase and lipase may decrease due to active forms --of proteases. Objective: The main goal of this research work was to evaluate the stabilizing effect of nanostructures–cyclodextrins on the activity of hydrolytic enzymes (protease, amylase, lipase) obtained from animal raw material (chicken bursa of Fabricius) and microorganism cultures (Kombucha). Identify the relationship at which the negative influence of external environmental factors is leveled and, as a result, enzymatic activity is maintained for a certain period of time. Methods: The protein concentration in the solution was determined using the Lowry method. A modified method by Rukhlyadiva was used to determine the amylolytic activity. The definition of lipolytic activity is based on modified Shibabi-Bishop method. To determine the amylolytic activity, a modified method by Rukhlyadiva was used. Results: The relationship between b-cyclodextrin and enzymes was determined, at which enzymatic activity is maintained for a certain period. Conclusion: Thus, cyclodextrins in solution stabilizes the activity of proteases, amylases, and lipases, which is of great practical importance in the food and pharmaceutical industries. Keywords: kombucha, pancreas, enzymes, amylase, lipase, protease, cyclodextrins Downloads [Abstract] [Full Article] Published 2024-09-16 Issue Vol. 14 No. 9 (2024): September 2024 Section Research Articles License Copyright (c) 2024 Functional Foods in Health and Disease This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com