Microparticles coated with proteins in their natural state and in vitro gastrointestinal simulation

Q3 Agricultural and Biological Sciences

Brazilian Journal of Food Technology Pub Date : 2022-01-01 DOI:10.1590/1981-6723.16721

Estefany Deyhanyra Rengifo Silvano, Rafael Segundo Vela Paredes, Alenguer Gerónimo Alva Arévalo, Jessy Patricia Vásquez Chumbe, Roger Ruíz Paredes, Thony Arce Saavedra, Fernando Tello Célis

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Abstract

Abstract This study aimed to produce pectin and alginate microparticles by ionic gelation coated with different concentrations of bovine blood and egg white protein in their natural state. The coated microparticles were characterized, and their physical resistance and morphology were evaluated, as well as the released protein during in vitro gastrointestinal simulation. The highest protein adsorption (65.47%) was shown by pectin microparticles coated with bovine blood (10%), regardless of the protein type and concentration used. Likewise, higher amounts of adsorbed protein resulted as protein concentration increased, regardless of the type of microparticle. Nevertheless, the physical resistance of coated microparticles was affected more by the type of polysaccharide, being alginate microparticles more resistant. Adsorbed proteins on microparticles surface showed higher solubility values in vitro gastrointestinal simulation regardless of protein type. Bovine blood and egg white proteins in their natural state can be used as alternative coating materials for microparticles.

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蛋白质包被的微颗粒在其自然状态和体外胃肠模拟

摘要本研究旨在用不同浓度的天然状态的牛血液和蛋清蛋白包被离子凝胶法制备果胶和海藻酸盐微颗粒。对包被的微颗粒进行表征，评估其物理抗性和形态，并在体外胃肠模拟中释放蛋白质。无论蛋白质类型和浓度如何，涂有牛血的果胶微粒(10%)对蛋白质的吸附性最高(65.47%)。同样，无论微粒的类型如何，随着蛋白质浓度的增加，吸附蛋白质的量也会增加。然而，包被微粒子的物理抗性受多糖类型的影响更大，海藻酸盐微粒子的抗性更强。在体外胃肠模拟实验中，无论蛋白质类型如何，吸附在微颗粒表面的蛋白质都具有较高的溶解度。天然状态下的牛血液和蛋清蛋白可以作为微颗粒的替代涂层材料。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Brazilian Journal of Food Technology Agricultural and Biological Sciences-Food Science

CiteScore

2.20

自引率

0.00%

发文量

审稿时长

35 weeks

期刊介绍： The Brazilian Journal of Food Technology (BJFT) is an electronic rolling pass publication with free access, whose purpose is to publish unpublished articles based on original research results and technological information that significantly contribute to the dissemination of new knowledge related to production and evaluation of food in the areas of science, technology, food engineering and nutrition (non-clinical). Manuscripts of national or international scope are accepted, presenting new concepts or experimental approaches that are not only repositories of scientific data. The Journal publishes original articles, review articles, scientific notes, case reports, and short communication in Portuguese and English. The submission of a manuscript presupposes that the same paper is not under analysis for publication in any other divulging vehicle. Articles specifically contemplating analytical methodologies will be accepted as long as they are innovative or provide significant improvement to existing methods. It is at the discretion of the Editors, depending on the subject relevance, the acceptance of works with test results of industrialized products without the information necessary to manufacture them. Papers aimed essentially at commercial propaganda will not be accepted.

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