Spray-drying of trypsin - Surface characterisation and activity preservation
In the present study trypsin mixed with various carbohydrates, i.e. lactose, sucrose, mannitol, α-cyclodextrin and dextrin, was spray-dried in order to investigate the effects of spray-drying on this enzyme, with particular emphasis on the effects of interactions between trypsin and the surface formed during spray-drying. The protein was strongly over-represented at the surface of the powder parti