Encapsulation of Aspartic Protease in Nonlamellar Lipid Liquid Crystalline Phases.

ABSTRACT: Encapsulation of proteins within lipid inverse bicontinuous cubic phases (Q₂) has been widely studied for many applications, such as protein crystallization or drug delivery of proteins for food and pharmaceutical purposes. However, the use of the lipid sponge (L₃) phase for encapsulation of proteins has not yet been well explored. Here, we have employed a lipid system that forms highly swollen sponge phases to entrap aspartic protease (34 kDa), an enzyme used for food processing, e.g., to control the cheese-ripening process. Small-angle x-ray scattering showed that although the L₃ phase was maintained at low enzyme concentrations (≤15 mg/mL), higher concentration induces a transition to more curved structures, i.e., transition from L₃ to inverse

SUBMITTER: Valldeperas M 

PROVIDER: S-EPMC6732526 | biostudies-literature | 2019 Sep

REPOSITORIES: biostudies-literature