Spray-Drying of α-Amylase - The Effect of Process Variables on the Enzyme Inactivation

ABSTRACT The objective of this work was to investigate the effect of spray-drying conditions on the activity of enzyme and the process development. Several experiments were performed to determine the influence of the following variables: feed ratio speed and inlet and outlet drying air temperature. Fungal α-amylase was dissolved in a maltodextrin solution and spray-dried in a laboratory drier Anhydro. Water concentration and residual enzyme activity were determined in obtained powders as a function of the drying conditions. It was found that both temperature and feed ratio speed affected the activity retention of enzyme after drying. Higher value of feed ratio speed should be used in order to obtain high active dried α-amylase. Low outlet air temperature should be kept in order to obtain high active dried α-amylase.