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231225s2018 xx |||||o 00| ||eng c |
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|a 10.1021/acs.langmuir.8b01599
|2 doi
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|a pubmed24n0953.xml
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|a (DE-627)NLM285973738
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|a (NLM)29954182
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|a DE-627
|b ger
|c DE-627
|e rakwb
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| 041 |
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|a eng
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| 100 |
1 |
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|a Beldengrün, Yoran
|e verfasserin
|4 aut
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| 245 |
1 |
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|a Gelatin/Maltodextrin Water-in-Water (W/W) Emulsions for the Preparation of Cross-Linked Enzyme-Loaded Microgels
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|c 2018
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
|b c
|2 rdamedia
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|a ƒa Online-Ressource
|b cr
|2 rdacarrier
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| 500 |
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|a Date Completed 27.11.2018
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|a Date Revised 27.11.2018
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a 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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|a Journal Article
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|a Research Support, Non-U.S. Gov't
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|a Emulsions
|2 NLM
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|a Gels
|2 NLM
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|a Iridoids
|2 NLM
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|a Polysaccharides
|2 NLM
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|a Water
|2 NLM
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|a 059QF0KO0R
|2 NLM
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|a maltodextrin
|2 NLM
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|a 7CVR7L4A2D
|2 NLM
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|a Gelatin
|2 NLM
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|a 9000-70-8
|2 NLM
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| 650 |
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|a genipin
|2 NLM
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| 650 |
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|a A3V2NE52YG
|2 NLM
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| 650 |
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|a beta-Galactosidase
|2 NLM
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| 650 |
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|a EC 3.2.1.23
|2 NLM
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| 700 |
1 |
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|a Aragon, Jordi
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Prazeres, Sofia F
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Montalvo, Gemma
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Miras, J
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Esquena, Jordi
|e verfasserin
|4 aut
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| 773 |
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|i Enthalten in
|t Langmuir : the ACS journal of surfaces and colloids
|d 1999
|g 34(2018), 33 vom: 21. Aug., Seite 9731-9743
|w (DE-627)NLM098181009
|x 1520-5827
|7 nnns
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| 773 |
1 |
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|g volume:34
|g year:2018
|g number:33
|g day:21
|g month:08
|g pages:9731-9743
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|u http://dx.doi.org/10.1021/acs.langmuir.8b01599
|3 Volltext
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|d 34
|j 2018
|e 33
|b 21
|c 08
|h 9731-9743
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