ArticleFood chemistry: X2024
Improving the thermal stability of phytase using core-shell hydrogel beads.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
3 citing papers in PubMed.
- Recent advances in technologies for the controlled release of aromatic compounds: From encapsulation to electrospinning.Current research in food science · 2026Review
- Enzyme immobilization with plant-based polysaccharides through complex coacervation.Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire · 2025Article
- Recent advances in phytase thermostability engineering towards potential application in the food and feed sectors.Food science and biotechnology · 2025Review
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
A core-shell hydrogel bead system was designed to maintain the catalytic activity of phytase and protect its enzymatic functionality from heat treatment. The designed structure consists of a chitosan-phytase complex core and an alginate-carrageenan hydrogel shell. The core-shell hydrogel was optimized to improve phytase encapsulation efficiency and increase the thermal stability of the encapsulated phytase. After heat treatment, encapsulated phytase retained ∼ 70 % of its catalytic activity and the same secondary structure of free phytase. Fourier transform infrared spectroscopy indicated strong intermolecular interactions between chitosan and phytase in the core, but little interaction between the core and the alginate and κ-carrageenan shell, this supports the structural and functional stability of the phytase. Differential scanning calorimetry confirmed that the designed core-shell structure had a higher melting point. Encapsulating phytase in a core-shell hydrogel bead can enhance the thermal stability of phytase, which broadens the potential applications for phytase delivery.
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Registered trials
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