α-amylase

The influence of the bacterial α-amylase type and temperature on the accumulation of soluble dry matter and reducing sugars during fermentation of wheat batch has been investigated. The correlation between thermal stability of α-amylase and process parameters is shown. The initial activity of the enzyme preparation affects the starch hydrolysis intensity. The change in the enzymes activity, occurred due to their inactivation at high temperatures, affects the maximum content of dry matter and reducing sugars in the liquefied matter.

pH-Responsive microspheres were prepared and their feasibility as potential carriers for oral delivery of protein drugs was evaluated. The microspheres were prepared from the ionotropically-crosslinked mixture of sodium alginate and κ-carrageenan. The morphology and size of the microspheres were investigated. A model protein drug α-amylase was entrapped and in vitro drug release profiles were established. The preliminary investigation of the microspheres showed a consistent swelling pattern, high entrapment efficiency and sustained release profiles of the enzyme.