Outer Eggshell Membrane as Delivery Vehicle for Polysaccharide/Protein Microcapsules Incorporated with Vitamin E

被引：22

作者：

Chai, Zhi

Li, Yuanyuan

Liu, Fei

Du, Bingjian

Jiao, Tong

Zhang, Chunyue

Leng, Xiaojing ^{[1
]}

机构：

[1] China Agr Univ, Key Lab Funct Dairy Sci Beijing, CAU & ACC Joint Lab Space Food, Beijing 100083, Peoples R China

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2013年 / 61卷 / 03期

基金：

中国国家自然科学基金;

关键词：

outer eggshell membrane; microcapsules; delivery vehicle; controlled release; WHEY-PROTEIN ISOLATE; METHOXYL PECTIN; BIOSENSOR; IMMOBILIZATION; PERMEABILITY; COMPLEXES;

D O I：

10.1021/jf3040572

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

This study investigates the features of a new type of delivery system prepared by combining a natural outer eggshell membrane (OESM) with emulsified microcapsules. The loading efficiency, controlled release properties, and forming mechanisms of the prepared system were studied. The polysaccharide/protein microcapsules incorporated with vitamin E can be attached to highly cross-linked protein fiber networks of OESM. This attachment could be reinforced more than 2-fold using glutaraldehyde as a cross-linking agent. The combined OESM/microcapsule delivery system significantly exhibited better controlled release properties than the microcapsules alone because of the steric blocking effect. Moreover, the OESM delivery system incorporated with microcapsules formed by pectin/protein as wall material showed more resistance against enzymatic attacks because of the formation of compact aggregates promoted by electrostatic effects.

引用

页码：589 / 595

页数：7

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