Mechanism and characteristics of protein release from lactitol-based cross-linked hydrogel.
Lactitol-based cross-linked hydrogel was synthesized, and model proteins (alpha-chymotrypsin, beta-lactoglobulin, bovine serum albumin (BSA), and gamma-globulin) were incorporated into the cross-linked hydrogel. The larger-molecular-weight proteins have lower diffusivity (D(e)) in the hydrogel. Increasing temperature accelerated the diffusion rate of proteins; however, the diffusion did not follow the Arrhenius equation at temperatures above 37 degrees C. The swelling ratio of the hydrogel was slightly decreased after heating for 2 h at 37 and 45 degrees C, and significantly reduced after 1 h at 60 degrees C. Therefore, diffusion of beta-lactoglobulin and BSA may be decreased by hydrogel shrinking at temperature over 37 degrees C. The model proteins have high affinities to buffer solution compared to the hydrogel network structure, resulting in high partition coefficients (K > 1) which do not affect the calculation of D(e) values. Incorporated protein release follows the theory of hindered diffusion.
Han
J H
JH
Department of Food Science and Technology, Department of Fiber and Polymer Science, University of California-Davis, Davis, California 95616, USA. yanagida@ps.toyaku.ac.jp
Krochta
J M
JM
Hsieh
Y L
YL
Kurth
M J
MJ
D000818:Animals; D002417:Cattle; D002918:Chymotrypsin / Q000737:chemistry; D003432:Cross-Linking Reagents; D004058:Diffusion; D006358:Hot Temperature; D020100:Hydrogels / Q000737:chemistry*; D007782:Lactoglobulins / Q000737:chemistry; D011506:Proteins / Q000737:chemistry*; D012710:Serum Albumin, Bovine / Q000737:chemistry; D013402:Sugar Alcohols / Q000737:chemistry*; D013816:Thermodynamics; D005719:gamma-Globulins / Q000737:chemistry
D003432:Cross-Linking Reagents; D020100:Hydrogels; D007782:Lactoglobulins; D011506:Proteins; D013402:Sugar Alcohols; D005719:gamma-Globulins; D012710:Serum Albumin, Bovine; D002918:Chymotrypsin; C014635:lactitol