Assessment of resistance of free and encapsulated DAO to Temperature

Around 1% of the population manifests histamine intolerance who can lead to not negligible symptoms, the actual solution is the external supplement of DAO to people having this disorder, but the new topic is to directly reduce histamine level in foods. DAO is the key element of the research and that’s why its resistance to different ambience and conditions needs to be tested. In this article DAO from various sources [Porcine DAO ▪ Pea Extracted DAO▪ Encapsulated DAO▪ Encapsulated Pea Extracted DAO] have been tested analysing its activity after thermal treatments at different temperatures [60°C ▪ 70°C ▪ 80°C] and times [0 min ▪ 5 min ▪ 10 min ▪ 15 min ▪ 20 min], analysing then the remaining activity and presence comparing it to the standard optimal conditions of untreated enzyme conducting each experiment trice and evaluate from the results the stability of the enzyme, its applicability directly on food and a general view of a possible industrial production as actually it can only be obtained by extraction.