Production and characterization of alginate microparticles obtained by ionic gelation and electrostatic adsorption of concentrated soy protein

Detalhes bibliográficos
Autor(a) principal: Silverio, Gabriela Barros; et. al.
Data de Publicação: 2018
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/231
Resumo: Microencapsulation is used for protection and release of bioactive compounds. Combination of encapsulation methods allows the production of matrices with better technological properties compared to the application of one of the methods alone. Use of ionic gelation produces porous microparticles, and coating it with a protein, by electrostatic interaction, may contribute to a better protection of the active compound. The objective of the research was to produce alginate microparticles (AG) through ionic gelation and to coat them with soluble protein from soy protein concentrate. Two factors were studied, calcium concentration during ionic gelation (0.8, 1.6 and 2.4% w/w) and pH (3.5 and 7.0) of the protein solution for electrostatic interaction. Zeta potential (ZP) of biopolymers and microparticles were determined. Microparticles were characterized according to its morphology, average size and size distribution, as well as protein adsorption. Microparticles presented (154-334μm) multinuclear distribution of active compound, continuous and smooth surface, with a great standard deviation considering average size. The calcium concentration did not influence the protein adsorption on microparticles.The pH used in protein adsorption showed significant effect, with higher adsorption occurring at pH 3.5 (6.5 to 6.7% w/w, dry basis,db, of adsorbed protein) compared to pH 7.0 (<2.0% w/w, db, of adsorbed protein) indicating that electrostatic interaction was determinant for the protein coating. At this situation, ionic gelation microparticles and proteins presented ZP with opposite charges (pH>pKa AG<Isoelectric point, IP).
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spelling Production and characterization of alginate microparticles obtained by ionic gelation and electrostatic adsorption of concentrated soy proteinMicroencapsulationIonic gelationMicroencapsulation is used for protection and release of bioactive compounds. Combination of encapsulation methods allows the production of matrices with better technological properties compared to the application of one of the methods alone. Use of ionic gelation produces porous microparticles, and coating it with a protein, by electrostatic interaction, may contribute to a better protection of the active compound. The objective of the research was to produce alginate microparticles (AG) through ionic gelation and to coat them with soluble protein from soy protein concentrate. Two factors were studied, calcium concentration during ionic gelation (0.8, 1.6 and 2.4% w/w) and pH (3.5 and 7.0) of the protein solution for electrostatic interaction. Zeta potential (ZP) of biopolymers and microparticles were determined. Microparticles were characterized according to its morphology, average size and size distribution, as well as protein adsorption. Microparticles presented (154-334μm) multinuclear distribution of active compound, continuous and smooth surface, with a great standard deviation considering average size. The calcium concentration did not influence the protein adsorption on microparticles.The pH used in protein adsorption showed significant effect, with higher adsorption occurring at pH 3.5 (6.5 to 6.7% w/w, dry basis,db, of adsorbed protein) compared to pH 7.0 (<2.0% w/w, db, of adsorbed protein) indicating that electrostatic interaction was determinant for the protein coating. At this situation, ionic gelation microparticles and proteins presented ZP with opposite charges (pH>pKa AG<Isoelectric point, IP).Silverio, Gabriela Barros; et. al.2021-12-23T18:22:32Z2021-12-23T18:22:32Z2018info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfCiência Rural, Santa Maria, v. 48, n.12, 12 p., 2018.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/231reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-05-20T16:13:50Zoai:http://repositorio.ital.sp.gov.br:123456789/231Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-05-20T16:13:50Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Production and characterization of alginate microparticles obtained by ionic gelation and electrostatic adsorption of concentrated soy protein
title Production and characterization of alginate microparticles obtained by ionic gelation and electrostatic adsorption of concentrated soy protein
spellingShingle Production and characterization of alginate microparticles obtained by ionic gelation and electrostatic adsorption of concentrated soy protein
Silverio, Gabriela Barros; et. al.
Microencapsulation
Ionic gelation
title_short Production and characterization of alginate microparticles obtained by ionic gelation and electrostatic adsorption of concentrated soy protein
title_full Production and characterization of alginate microparticles obtained by ionic gelation and electrostatic adsorption of concentrated soy protein
title_fullStr Production and characterization of alginate microparticles obtained by ionic gelation and electrostatic adsorption of concentrated soy protein
title_full_unstemmed Production and characterization of alginate microparticles obtained by ionic gelation and electrostatic adsorption of concentrated soy protein
title_sort Production and characterization of alginate microparticles obtained by ionic gelation and electrostatic adsorption of concentrated soy protein
author Silverio, Gabriela Barros; et. al.
author_facet Silverio, Gabriela Barros; et. al.
author_role author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Silverio, Gabriela Barros; et. al.
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Microencapsulation
Ionic gelation
topic Microencapsulation
Ionic gelation
description Microencapsulation is used for protection and release of bioactive compounds. Combination of encapsulation methods allows the production of matrices with better technological properties compared to the application of one of the methods alone. Use of ionic gelation produces porous microparticles, and coating it with a protein, by electrostatic interaction, may contribute to a better protection of the active compound. The objective of the research was to produce alginate microparticles (AG) through ionic gelation and to coat them with soluble protein from soy protein concentrate. Two factors were studied, calcium concentration during ionic gelation (0.8, 1.6 and 2.4% w/w) and pH (3.5 and 7.0) of the protein solution for electrostatic interaction. Zeta potential (ZP) of biopolymers and microparticles were determined. Microparticles were characterized according to its morphology, average size and size distribution, as well as protein adsorption. Microparticles presented (154-334μm) multinuclear distribution of active compound, continuous and smooth surface, with a great standard deviation considering average size. The calcium concentration did not influence the protein adsorption on microparticles.The pH used in protein adsorption showed significant effect, with higher adsorption occurring at pH 3.5 (6.5 to 6.7% w/w, dry basis,db, of adsorbed protein) compared to pH 7.0 (<2.0% w/w, db, of adsorbed protein) indicating that electrostatic interaction was determinant for the protein coating. At this situation, ionic gelation microparticles and proteins presented ZP with opposite charges (pH>pKa AG<Isoelectric point, IP).
publishDate 2018
dc.date.none.fl_str_mv




2018
2021-12-23T18:22:32Z
2021-12-23T18:22:32Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv

dc.identifier.uri.fl_str_mv Ciência Rural, Santa Maria, v. 48, n.12, 12 p., 2018.
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/231
identifier_str_mv
Ciência Rural, Santa Maria, v. 48, n.12, 12 p., 2018.
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/231
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dc.language.iso.fl_str_mv eng
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language eng
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dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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eu_rights_str_mv openAccess
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application/pdf
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reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Repositório do Instituto de Tecnologia de Alimentos
collection Repositório do Instituto de Tecnologia de Alimentos
repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br
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