Packaging enzymes

In a recent article from ScienceDaily (http://www.sciencedaily.com/releases/2009/10/091029161528.htm) a new way of packaging enzymes was uncovered. Enzymes are molecules that trigger chemical reactions, and they also contribute to the taste of certain chemicals. A Dutch researcher, Saskia Lindhoud, discovered a way to alter enzyme packaging and thus change the taste of certain enzymes to make them more effective.

Lindhoud created "polyelectrolyte complex micelles" as the packaging for the enzymes. This packaging consists of oppositely charged molecules. The charged parts of the molecules combine with one another to create a "core" while the uncharged parts stick outwards from the core. Enzymes can then be packages into these molecules, however because the enzymes have charges of their own, this can cause the resulting molecule to be unstable. Lindhoud attempted to fix this problem by replacing part of the enzyme with a polymer of the same charge, which increased the stability of the particles. This change helps make certain enzymes more effective.

This advancement also minimizes the "foul taste" of enzymes caused from previous packaging, so now certain chemicals can be ingested much easier by humans because they won't have such a potent taste.

Posted by Rachel Reed