{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,26]],"date-time":"2026-04-26T06:07:22Z","timestamp":1777183642382,"version":"3.51.4"},"reference-count":28,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2011,5,11]],"date-time":"2011-05-11T00:00:00Z","timestamp":1305072000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/3.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["IJMS"],"abstract":"<jats:p>In order to improve its stability and catalytic rate in flour, the immobilization of glucose oxidase (GOX) was investigated in this work. The enzyme was encapsulated in calcium alginate-chitosan microspheres (CACM) using an emulsification-internal gelation-GOX adsorption\u2011chitosan coating method. The interaction between alginate and chitosan was confirmed by infrared spectroscopy (IR). The resultant CACM in wet state, whose morphology was investigated by scanning electron microscopy (SEM), was spherical with a mean diameter of about 26 \u03bcm. The GOX load, encapsulation efficiency and activity of the CACM-GOX were influenced by concentration of chitosan, encapsulation time and encapsulation pH. The highest total enzymatic activity and encapsulation efficiency was achieved when the pH of the adsorption medium was near the isoelectric point (pI) of GOX, approximately pH 4.0. In addition, the molecular weight of chitosan also evidently influenced the encapsulation efficiency. Storage stabilities of GOX samples were investigated continuously over two months and the retained activity of CACM-GOX was 70.4%, markedly higher than the 7.5% of free enzyme. The results reveal the great potential of CACM-GOX as a flour improver.<\/jats:p>","DOI":"10.3390\/ijms12053042","type":"journal-article","created":{"date-parts":[[2011,5,11]],"date-time":"2011-05-11T11:10:03Z","timestamp":1305112203000},"page":"3042-3054","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":71,"title":["Immobilization of Glucose Oxidase in Alginate-Chitosan Microcapsules"],"prefix":"10.3390","volume":"12","author":[{"given":"Xia","family":"Wang","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China"},{"name":"School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ke-Xue","family":"Zhu","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China"},{"name":"School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Hui-Ming","family":"Zhou","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China"},{"name":"School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2011,5,11]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"408","DOI":"10.1016\/j.foodchem.2005.07.043","article-title":"Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level","volume":"99","author":"Bonet","year":"2006","journal-title":"Food Chem"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"525","DOI":"10.1007\/s00217-006-0311-3","article-title":"Bread quality and dough rheology of enzyme-supplemented wheat flour","volume":"224","author":"Caballero","year":"2007","journal-title":"Eur. 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