Maize Arabinoxylan Gels as Protein Delivery Matrices

被引：32

作者：

Berlanga-Reyes, Claudia M. ^{[2
]}

Carvajal-Millan, Elizabeth ^{[1
]}

Lizardi-Mendoza, Jaime ^{[1
]}

Rascon-Chu, Agustin ^{[2
]}

Marquez-Escalante, Jorge A. ^{[2
]}

Martinez-Lopez, Ana Luisa ^{[2
]}

机构：

[1] Unidad Hermosillo, Lab Biopolimeros, Ctr Invest Alimentac & Desarrollo, Hermosillo, Sonora, Mexico

[2] Unidad Cuauhtemoc, Lab Biopolimeros, Ctr Invest Alimentac & Desarrollo, Ciudad Cuauhtemoc, Chihuahua, Mexico

来源：

MOLECULES | 2009年 / 14卷 / 04期

关键词：

Arabinoxylan gels; Diferulic acids; Triferulic acid; Oxidative cross-linking; Protein release; DIFFUSION; INSULIN; BRAN;

D O I：

10.3390/molecules14041475

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The laccase induced gelation of maize bran arabinoxylans at 2.5% (w/v) in the presence of insulin or beta-lactoglobulin at 0.1% (w/v) was investigated. Insulin and beta-lactoglobulin did not modify either the gel elasticity (9 Pa) or the cross-links content (0.03 and 0.015 mu g di- and triferulic acids/mg arabinoxylan, respectively). The protein release capability of the gel was also investigated. The rate of protein release from gels was dependent on the protein molecular weight. The apparent diffusion coefficient was 0.99 x 10(-7) and 0.79 x 10(-7) cm(2)/s for insulin (5 kDa) and beta-lactoglobulin (18 kDa), respectively. The results suggest that maize bran arabinoxylan gels can be potential candidates for the controlled release of proteins.

引用

页码：1475 / 1482

页数：8

共 17 条

[1] Diffusion of glucose and insulin in a swelling N-isopropylacrylamide gel [J].