Effect of molar weight of gelatin in the coating of alginate microparticles

被引：4

作者：

Beraldo, Joelma Correia ^{[1
]}

Nogueira, Gislaine Ferreira ^{[2
]}

Prata, Ana Silvia ^{[3
]}

Ferreira Grosso, Carlos Raimundo ^{[1
]}

机构：

[1] Univ Estadual Campinas UNICAMP, Fac Engn Alimentos, Dept Alimentos & Nutr, Campinas, SP, Brazil

[2] Univ Estado Minas Gerais UEMG, Passos, MG, Brazil

[3] Univ Estadual Campinas UNICAMP, Fac Engn Alimentos, Dept Engn Alimentos, Campinas, SP, Brazil

来源：

POLIMEROS-CIENCIA E TECNOLOGIA | 2021年 / 31卷 / 02期

关键词：

microencapsulation; ionic gelation; electrostatic interaction; layer-by-layer; protein adsorption; PROTEIN ADSORPTION; IONIC GELATION; WHEY-PROTEIN; IN-VITRO; MICROENCAPSULATION; ENCAPSULATION; BACTERIA; PECTIN; MATRIX; MILK;

D O I：

10.1590/0104-1428.20210027

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

The protein adsorption on the porous alginate microparticles was evaluated in regards to the coating ability and this protective effect during gastrointestinal assay. The coating was performed at suitable pH for optimized electrostatic interaction between protein and alginate. Concentrations of gelatin (HGE) and their hydrolysates (Collagel (R) (MGE) (> 10 kDa) and Fortigel (R) (LGE) (3 kDa)) from 1 to 10% (w/w) were tested. Higher protein adsorption was observed in the highest concentration of protein in solution and the amount adsorbed was inversely proportional to the degree of hydrolysis with 47.3, 41.4 and 29.3% of protein adsorbed when HGE, MGE and LGE were used, respectively. The particles that showed higher protein adsorption were submitted to gastrointestinal in vitro assay. In gastric simulation, 39.1, 41.8 and 49.0% of protein from HGE, MGE and LGE were solubilized while 81.3, 61.5 and 95.2% were solubilized after 5 h under enteric conditions.

引用

页数：9

共 38 条

[21] Alginate and whey protein based-multilayered particles: production, characterisation and resistance to pH, ionic strength and artificial gastric/intestinal fluid
Nogueira, Gislaine Ferreira
Prata, Ana Silvia
Ferreira Grosso, Carlos Raimundo
[J]. JOURNAL OF MICROENCAPSULATION, 2017, 34 (02) : 151 - 161
[22] Development and characterization of pectinate micro/nanoparticles for gene delivery
Opanasopit, Praneet
Apirakaramwong, Auayporn
Ngawhirunpat, Tanasait
Rojanarata, Theerasak
Ruktanonchai, Uracha
[J]. AAPS PHARMSCITECH, 2008, 9 (01) : 67 - 74
[23] Relationship between structural changes and functional properties of soy protein isolates-carrageenan systems
Ortiz, SEM
Puppo, MC
Wagner, JR
[J]. FOOD HYDROCOLLOIDS, 2004, 18 (06) : 1045 - 1053
[24] Influence of the Oil Phase on the Microencapsulation by Complex Coacervation
Prata, Ana S.
Grosso, Carlos R. F.
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2015, 92 (07) : 1063 - 1072
[25] Protein adsorption on polymers
Rahmati, Maryam
Mozafari, Masoud
[J]. MATERIALS TODAY COMMUNICATIONS, 2018, 17 : 527 - 540
[26] PUZZLES AND PARADOXES IN PROTEIN ADSORPTION
RAMSDEN, JJ
[J]. CHEMICAL SOCIETY REVIEWS, 1995, 24 (01) : 73 - 78
[27] Interpretation of protein adsorption: Surface-induced conformational changes
Roach, P
Farrar, D
Perry, CC
[J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 2005, 127 (22) : 8168 - 8173
[28] SANDERS BJ, 1972, ANIMAL HISTOLOGY PRO
[29] TRICINE SODIUM DODECYL-SULFATE POLYACRYLAMIDE-GEL ELECTROPHORESIS FOR THE SEPARATION OF PROTEINS IN THE RANGE FROM 1-KDA TO 100-KDA
SCHAGGER, H
VONJAGOW, G
[J]. ANALYTICAL BIOCHEMISTRY, 1987, 166 (02) : 368 - 379
[30] Structure and technofunctional properties of protein-polysaccharide complexes: A review
Schmitt, C
Sanchez, C
Desobry-Banon, S
Hardy, J
[J]. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1998, 38 (08) : 689 - 753

← 1 2 3 4 →