Science Journal of Pure and Applied Chemistry
November 2015, Volume 2015, ISSN:2276-6308
© Author(s) 2015. This work is distributed under the Creative Commons Attribution 3.0 License.
The Effect of Added Papain on the Encapsulated of Liquid Lemon Oil Emulsion Particle with Gum Arabic
A.Ishraga1, A. Karamella2a, Y. Christina2b
1Assistant professor at University ofHaferAlbatin, Dep. of chemistry. Kingdom of Saudia Arabia.
2Professor at University of Khartoum, Dep. Food technology a and chemistryb Khartoum. Sudan.
Accepted on 19 October, 2015; Available Online 16 November, 2015
The aim of this study is to evaluate the addition of papain from Carica papaya as enzyme (active) and as protein (non active) to three samples of Gum Arabic on the encapsulated of liquid lemon oil emulsion particle. The encapsulated was prepared as the gum: papain ratios which were 1:1, 1:3, 3:1, 1:7 and 7:1 respectively. The oil water emulsions were prepared by using mixer for 1 minute at 18000rpm. The emulsion stability was determined. The calculated emulsifying stability of crude gum was equal to that of inactive papain (protein) but higher than that of active papain (as enzyme). As the concentration of Acacia Senegal decrease by addition of active papain, the emulsifying stability increase slowly. That becomes clear when gum and papain were used in the ratio of 3:1. In case of Acacia Seyal , the emulsifying stability decrease by addition of papain enzyme , the lowest value obtain when the ratio is 1:3 and 1:7 for variety Fistula and variety Seyal respectively. Our study showed that the addition of papain enzyme to Gum Arabic enhances the emulsifying stability of solute of Gum Arabic. This increase in emulsifying stability is appreciable when inactive papain is used even at low concentration.
Keyword:Gum Arabic, Papain, Enzyme, Protein, Emulsion, Emulsifying Stability