Gelatin/Maltodextrin Water-in-Water (W/W) Emulsions for the Preparation of Cross-Linked Enzyme-Loaded Microgels
Cross-linked gelatin microgels were formed in gelatin-in-maltodextrin water-in-water (W/W) emulsions and evaluated as carriers of the enzyme β-galactosidase (β-Gal). The phase behavior of aqueous gelatin/maltodextrin mixtures was studied in detail, focusing on the multiphase region of the phase diag...
| Veröffentlicht in: | Langmuir : the ACS journal of surfaces and colloids. - 1999. - 34(2018), 33 vom: 21. Aug., Seite 9731-9743 |
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| 1. Verfasser: | |
| Weitere Verfasser: | , , , , |
| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2018
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| Zugriff auf das übergeordnete Werk: | Langmuir : the ACS journal of surfaces and colloids |
| Schlagworte: | Journal Article Research Support, Non-U.S. Gov't Emulsions Gels Iridoids Polysaccharides Water 059QF0KO0R maltodextrin 7CVR7L4A2D mehr... |
| Zusammenfassung: | Cross-linked gelatin microgels were formed in gelatin-in-maltodextrin water-in-water (W/W) emulsions and evaluated as carriers of the enzyme β-galactosidase (β-Gal). The phase behavior of aqueous gelatin/maltodextrin mixtures was studied in detail, focusing on the multiphase region of the phase diagram that is constituted by three equilibrium phases: two immiscible aqueous phases plus one solid phase. The solid phase was analyzed by Raman spectroscopy, and water-in-water emulsions were formed within the multiphase region. Gelation of the dispersed gelatin droplets was induced by cooling and cross-linking with genipin, which is a natural cross-linking reagent of low toxicity, leading to the formation of gelatin microgel particles. These microgels were studied as delivery vehicles for the enzyme lactase, used as a model active component. Various incorporation methods of the enzyme were tested, to achieve highest encapsulation yield and activity recovery. Microgel particles, loaded with the enzyme, can be freeze-dried, and the enzyme remained active after a complete cycle of freeze-drying and rehydration. The stability of the enzyme at 37 °C under gastric and neutral pH conditions was tested and led to the conclusion that the cross-linked microgels could be suitable for use in food-industry, where β-Gal carriers are of interest for hydrolyzing lactose in milk products |
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| Beschreibung: | Date Completed 27.11.2018 Date Revised 27.11.2018 published: Print-Electronic Citation Status MEDLINE |
| ISSN: | 1520-5827 |
| DOI: | 10.1021/acs.langmuir.8b01599 |