The retention of the enzyme activity of alcohol dehydrogenase (ADH) has been\nstudied in various drying processes such as spray drying. The aim of this study is to\nencapsulate ADH in mannitol, either with or without additive in order to limit the thermal\ndenaturation of the enzyme during the drying process. The retention of ADH activity was\ninvestigated at different drying temperatures. When mannitol was used, the encapsulated\nADH was found inactive in all the dried powders. This is presumably due to the quick\ncrystallization of mannitol during spray drying that resulted in the impairment of enzyme\nprotection ability in comparison to its amorphous form. Maltodextin (dextrose equivalent = 11)\nwas used to reduce the crystallization of mannitol. The addition of maltodextrin\nincreased ADH activity and drastically changed the powder X-ray diffractogram of the\nspray-dried powders.
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