Nanogels for Bromelain Stabilization

Abstract

Hydrogels with different weight percent of [Formula: see text]-hydroxylethyl acrylamide and [Formula: see text]-(2-mannosylethyl) acrylamide were prepared, using [Formula: see text], [Formula: see text]-methylenebis (acrylamide) (MBA) (1.0[Formula: see text]wt.%) and ammonium persulfate (APS) (1.0[Formula: see text]wt.%) as the crosslinker and initiator, respectively. The successful preparation of hydrogels was confirmed by both inverted vial test and rheological measurements. These hydrogels were grinded into nanogel powders and applied as a bromelain stabilizer against high temperature by measuring the proteolytic activities of bromelain, which increased from 47% to [Formula: see text]95% under nanogel protection. This indicated that nanogels can be potentially applied as an enzyme stabilizer in food industry.