| 초록 |
Generally, the encapsulation method has been used to stabilize biological active ingredients. However, the enzymatic activity of the encapsulated bio-active material is still inadequate for long-term storage. To overcome this problem, polypropylene glycol (PPG) was incorporated at the interface between polymer shell and enzyme core in microcapsules. Papain and biodegradable polycaprolactone (PCL) were employed as a core and polymer shell material, respectively. O/W emulsion method was carried out to make papain microcapsules. Shape and morphology of the capsules were ascertained by utilizing optical microscope (OM) and scanning electron microscope (SEM). The existence of papain in microcapsules was confirmed by using energy dispersive x-ray spectrometry (EDAX). The enzymatic activity of papain was calculated from the L-tyrosine concentration as a function of storage time. Moreover, the papain activity depending on the molecular weight of PPG (Mw=400, 1,000, 2,000, 3,500) was investigated. |
