Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/241968
Type: Artigo de periódico
Title: Protein Adsorption Onto Alginate-pectin Microparticles And Films Produced By Ionic Gelation
Author: Cordova Aguilar
Karla; Tello
Fernando; Bierhalz
Andrea C. K.; Garnica Romo
Ma. G.; Martinez Flores
Hector E.; Grosso
Carlos R. F.
Abstract: Microparticles and films containing sunflower oil were produced by ionic gelation using a 1:1 alginate:pectin mixture and were electrostatically coated with whey and egg white proteins. Emulsions of the polysaccharide mixture and the protein solutions were evaluated in terms of their zeta potentials. The microparticles were characterized based on their mean size, size distribution, moisture content, calcium content, adsorbed protein content, encapsulation efficiency and morphology. The films were characterized with respect to their thickness, moisture content, calcium content, adsorbed protein content, mechanical properties, water vapor permeability and morphology. High encapsulation efficiency (87.6% at pH 3.5 and 90.8% at pH 3.75) was obtained for the microparticles produced by ionic gelation. The calcium content after ionic gelation was significantly higher in the films (on average, 3.0 mu mol/mg db) than in the microparticles (on average, 1.62 mu mol/mg db). For the microparticles, an increase in the protein content in solution yielded an increase in the protein content adsorbed, independent of the type of protein used. When 4% protein in solution was used, protein adsorption onto the microparticles (59.2% for whey protein and 45.5% for egg white protein) was significantly higher than that onto the films (25.3% for whey protein and 24.1% for egg white protein) likely due to the smaller amount of calcium present on the microparticles and the larger surface area of the particles relative to that of the films. Although the process of producing films by ionic gelation and later coating them with proteins was straightforward, homogeneous drying of the films was difficult. (C) 2015 Elsevier Ltd. All rights reserved.
Subject: Cross-linking Degree
Mechanical-properties
Potassium Sorbate
Globular-proteins
Polysaccharides
Release
Oil
Permeability
Interfaces
Delivery
Country: OXFORD
Editor: ELSEVIER SCI LTD
Rights: embargo
Identifier DOI: 10.1016/j.jfoodeng.2014.12.020
Address: http://www.sciencedirect.com/science/article/pii/S0260877414005494
Date Issue: 2015
Appears in Collections:Unicamp - Artigos e Outros Documentos

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