Studies Towards the Stabilisation of a Mushroom Phytase Produced by Submerged Cultivation

Abstract

A novel phytase from Ganoderma australe G24 was produced by submerged cultivation and recovery. Liquid and solid forms of phytase were developed; both types of product were formulated using different additives. Ganoderma australe G24 phytase was very stable in liquid form with NaCl and sodium acetate buffer. Solid form products were obtained by spray-drying using different polymers to encapsulate the phytase and the capsules obtained were analyzed by electron microscopy. Micrographs confirmed micro and nanoparticles formed with maltodextrin (300 nm to 7-8 µm) without the presence of agglomerates. The use of maltodextrin for solid formulation of G. australe G24 phytase is recommended, and resulted in good stability after the drying process and during storage (shelf life). Kinetic models of phytase inactivation in the microencapsulated powders over time were proposed for the different stabilizing additives. Inactivation rate constants, half-lives and D values (decimal reduction time) were obtained. Phytase encapsulated with maltodextrin remained stable after 90 days, with k 0.0019 day(-1) and a half-life (t1/2) of 367.91 days(-1).

Microencapsulation of Aspergillus niger phytases produced in triticale by solid fermentation and microencapsulates characterization

“…These outcomes are presented in Table 6. k i values are a little higher than those obtained by Spier et al, (2015) in which k i of 0.0052 day -1 was calculated with a half-life of 132.10 days (18.9 weeks). Although values are in days, it is possible to observe that results presented in this work with whey and guar gum could be used on industrial process as carrier for spray drying.…”

“…There is a report on phytase microencapsulation in which the maximum yield obtained was 68%, different materials were tested and yield obtained was from 35 -68%, with maltodextrin the most unsuitable material due to low yield at low temperatures (Spier and Greiner, 2015). In this study, the Treatment 7 shows higher yield.…”

“…Some authors have reported phytases shelf life of 14 to 20 days at 4°C (Mudgil et al, 2012;Sweeti and Sawarkar, 2015;Van der Ven et al, 2002). Spier et al, (2015) preserves phytase testing of different materials.…”

“…Currently, GG has been used to delay the releasing of drugs in pharmacy industry with good results (Patel et al, 2014). It has been demonstrated that GG can be used to carry drugs until colon releases the drug with higher availability (Spier et al, 2015). Li et al (2011) observed that whey and guar gum at different pH retain the structure due to the uneasily dissociated shells formed by hydrogen bonding and Van der Waals force.…”

“…The feed liquid, which include carriers, additives and compounds to encapsulate (like enzymes), is sprayed through an atomizing nozzle into a drying chamber (Ganju and Gogate, 2017;Hamin et al, 2017), in which a hot air flow dry water and finally the powder is recollected. There are few reports of phytase microencapsulation through spray drying with polysaccharides (Spier and Greiner, 2015).…”