Encapsulation systems based on ovalbumin fibrils and high methoxyl pectin

被引：60

作者：

Humblet-Hua, K. N. P. ^{[1
]}

Scheltens, G. ^{[1
]}

van der Linden, E. ^{[1
]}

Sagis, L. M. C. ^{[1
]}

机构：

[1] Wageningen Univ, Phys & Phys Chem Foods Grp, Dept Agrotechnol & Food Sci, NL-6703 HD Wageningen, Netherlands

来源：

FOOD HYDROCOLLOIDS | 2011年 / 25卷 / 04期

关键词：

Layer-by-layer; Assembly; Multilayer microcapsules; Controlled release; Ovalbumin fibril; Pectin; ULTRATHIN MULTILAYER FILMS; SELF-ASSEMBLY PROCESS; CONTROLLED-RELEASE; POLYELECTROLYTE MICROCAPSULES; O/W EMULSIONS; THIOFLAVIN-T; MICROENCAPSULATION; HEAT; ADSORPTION; CONVERSION;

D O I：

10.1016/j.foodhyd.2011.01.003

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In this study we produced microcapsules using layer-by-layer adsorption of food-grade polyelectrolytes. The shell was built with alternating layers of ovalbumin fibrils and high methoxyl pectin. By varying the number of layers, the release of active ingredients can be controlled - increasing the number of layers of the shell from 4 to 8, decreases the release rate by a factor 3. The formation of the capsules involves merely standard operations that can easily be scaled up to industrial production. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：569 / 576

页数：8

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