Spray enzyme stabilization

Spray drying is a convective drying technique that uses hot air to transfer the heat and remove the evaporated water. It is a short-time process in the range of few seconds and if processing conditions are optimized and stabilizers are added, it is suitable even for heat-sensitive enzymes. The process... 

Enzyme spraying onto a heated fluidized bed of inert particles US 4,617,272 Disaccharide-stabilized enzyme preparation EP 0,501,375 A1... 

Effect of Lactose Addition on Production of Stabilized Enzyme Powders by Spray Drying with an Exhaust Air Temperature Variation from 60°C to 70°C... 

Colloids Ltd.) that allowed an excellent enzyme storage stability after hard spray-drying conditions of LDH type XI (ex rabbit muscle) (Table 48.7). 

Assessment of enzyme activity or stability at or above 100° needs considerable care. Spills of water/reaction mixture into oil baths can result in small explosions and sprays of hot oil, and the failure of any closed vessel incubating at these high temperatures can have similar results. Oil baths should be run in fume hoods, with lids raised only for manipulation. Operators should wear lab coats that include cover of the neck area, polycarbonate face shields, and long insulated gloves and should use tongs for handling vessels... 

The spray dried powders can also be incorporated into more structured particles such as extrudates or high shear granules. These particles can offer other advantages including improved stability and particle integrity. They also have the possibility of including other functional ingredients and customized enzyme release mechanisms. 

Like with chemical catalysts, a few guidelines should be observed with biocatalysts to preserve activity and to handle them safely. Depending on the formulation -liquid, lyophilized, spray-dried, immobilized - different rules apply. Enzymes are often perceived as unstable and delicate entities, however, when treated in the right way, they can be as sturdy as almost any chemical catalyst. For optimal stability, enzyme preparations are usually stored best in their original commercial form, either as lyophilizate, spray-dried powder or (stabilized) liquid. 

Many proteins and peptides are susceptible to degradation upon spray drying due to relatively high temperatures. In a recent study, the effects of inlet and outlet temperatures on some spray-dried peptides and proteins were reported (46). In another study, enzyme activity was found to be susceptible to spray-drying temperature and only half of its activity remained after spray drying without additives at outlet temperatures <50°C (47). In this study, it was found that the activity of a formulation consisting of enzyme and mannitol was maintained at outlet temperatures <50°C and compromised at temperatures >50°C. Replacing mannitol with trehalose stabilized the spray-dried enzyme and its activity was maintained at 100% at an outlet temperature of 100°C. 

Stabilization of Enzymes During Spray Drying Effects of Formulation Composition... 

Effect of Enzyme Content on the Stabilization of Enzyme Activity in Spray-Dried Powder... 

The effect of process conditions on the stability of enzymes during spray drying has been investigated with both a pilot plant spray dryer (Yoshii et al, 2008) and bench-top... 

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