title: Kinetics of immobilisation and release of tryptophan, riboflavin and peptides from whey protein microbeads.
abstract: This study investigated the kinetics of immobilisation and release of riboflavin, amino acids and peptides from whey microbeads. Blank whey microbeads were placed in solutions of the compounds. As the volume of microbeads added to the solution was increased, the uptake of the compounds increased, to a maximum of 95% for the pentapeptide and 56%, 57% and 45% for the dipeptide, riboflavin and tryptophan respectively, however, the rate of uptake remained constant. The rate of uptake increased with increasing molecule hydrophobicity. The opposite was observed in the release studies, the more hydrophobic compounds had lower release rate constants (kr). When whey microbeads are used as sorbents, they show excellent potential to immobilise small hydrophobic molecules and minimise subsequent diffusion, even in high moisture environments.
authors.affiliation: Food for Health Ireland, UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland.
authors.forename: Graham J
authors.initials: GJ
authors.lastname: O'Neill
authors.affiliation: Food for Health Ireland, UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland.
authors.forename: Thelma
authors.initials: T
authors.lastname: Egan
authors.affiliation: Food for Health Ireland, UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland.
authors.forename: Jean Christophe
authors.initials: JC
authors.lastname: Jacquier
authors.affiliation: Food for Health Ireland, UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland.
authors.forename: Michael
authors.initials: M
authors.lastname: O'Sullivan
authors.affiliation: Food for Health Ireland, UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland. Electronic address: dolores.oriordan@ucd.ie.
authors.forename: E
authors.initials: E
authors.lastname: Dolores O'Riordan
mesh_terms: D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D008894:Milk Proteins / Q000737:chemistry*; D010455:Peptides / Q000737:chemistry*; D012256:Riboflavin / Q000737:chemistry*; D014364:Tryptophan / Q000737:chemistry*; D000067816:Whey Proteins
chemical_list: D008894:Milk Proteins; D010455:Peptides; D000067816:Whey Proteins; D014364:Tryptophan; D012256:Riboflavin
keywords: Encapsulation; Hydrophobic; Kinetics; Peptide; Release