期刊
FOOD CHEMISTRY
卷 220, 期 -, 页码 123-128出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.09.156
关键词
Chitosan; beta-Lactoglobulin; Palmitic acid; Grafting; Microparticle; Sustained release
资金
- Basic Science Research Program through the National Research Foundation of Korea (NRF) - Ministry of Science, ICT & Future Planning [2014M3A7B4051125]
Chitosan (CS) was grafted with 0.1 and 0.5% (w/v) palmitic acid (PA) to improve its encapsulation efficiency (EE) and sustained release characteristics when forming CS microparticles. Thereafter, PA-grafted CS (PA-CS) microparticles were coated with denatured beta-lactoglobulin (beta lg), which forms an outer protective layer. The possibility of hydrophobic interaction with the hydrophobic substances in the CS microparticles increased as the proportion of the grafted PA increased. EE was measured as 64.79, 83.72, and 85.00% for the non-grafted, 0.1, and 0.5% PA-CS microparticles, respectively. In simulated small intestinal conditions, 4.66 and 17.55% of the core material release in the PA-CS microparticles were sustained after 180 min by 0.1, and 0.5% PA grafting, respectively. PA grafting enables the sustained release in simulated gastrointestinal fluids by enhancing the hydrophobic interaction between CS and the hydrophobic core material. (C) 2016 Elsevier Ltd. All rights reserved.
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