Alginate and whey protein based-multilayered particles: production, characterisation and resistance to pH, ionic strength and artificial gastric/intestinal fluid.
Multiple layers of whey protein and sodium alginate were assembled onto gelled alginate microparticles using electrostatic interaction. An experimental design was employed to evaluate the effect of the concentration of both hydrocolloids on the amount of protein that was adsorbed. In the first layer, a higher protein adsorption 32.5% w/w was obtained at pH 3.75. In the multilayered particle, the protein adsorbed reached 64.9% w/w. An analysis of protein solubilisation verified that 22% w/w was solubilised at an acidic pH (pH 2.0). The protein solubilisation increased with ionic strength, reaching 19.5% w/w in the highest NaCl concentration evaluated (200 mM). The particles were partially resistant to gastric conditions, with 30.5% w/w of total nitrogen protein solubilisation occurring after 2 h at pH 2.0; however, they did not resist the artificial intestine conditions, reaching 86.0% w/w of total nitrogen protein solubilisation after 5 h.
a School of Agricultural Engineering, University of Campinas , Campinas , Brazil.
Gislaine Ferreira
GF
Nogueira
b Department of Food Engineering , School of Food Engineering, University of Campinas , Campinas , Brazil.
Ana Silvia
AS
Prata
c Department of Food Technology , Federal Technological University of Paraná, UTFPR , Londrina , Brazil.
Carlos Raimundo Ferreira
http://orcid.org/0000-0002-4653-7669
CRF
Grosso
D000327:Adsorption; D000464:Alginates / Q000737:chemistry*; D005750:Gastric Juice; D020723:Glucuronic Acid / Q000737:chemistry; D006603:Hexuronic Acids / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D009994:Osmolar Concentration; D000067816:Whey Proteins / Q000737:chemistry*
D000464:Alginates; D006603:Hexuronic Acids; D000067816:Whey Proteins; D020723:Glucuronic Acid
Ionic gelation; alginate; electrostatic adsorption; layer-by-layer (LbL); whey proteins