Maize Arabinoxylan Gels as Protein Delivery Matrices

Molecules

Claudia M. Berlanga-Reyes¹  Elizabeth Carvajal-Millán²  Jaime Lizardi-Mendoza²  Agustin Rascón-Chu¹  Jorge A. Marquez-Escalante¹ 

[1] Laboratorio de Biopolímeros. Centro de Investigación en Alimentación y Desarrollo, Unidad Cuauhtémoc, Avenida Río Conchos s/n Parque Industrial, Ciudad Cuauhtémoc, Chihuahua, México;Laboratorio de Biopolímeros. Centro de Investigación en Alimentación y Desarrollo, Unidad Hermosillo, Carretera a la Victoria Km 0.6, Hermosillo, Sonora, México

关键词: Arabinoxylan gels;    Diferulic acids;    Triferulic acid;    Oxidative cross-linking;    Protein release.;   

DOI  :  10.3390/molecules14041475

来源: mdpi

【 摘 要 】

The laccase induced gelation of maize bran arabinoxylans at 2.5% (w/v) in the presence of insulin or β-lactoglobulin at 0.1% (w/v) was investigated. Insulin and β-lacto-globulin did not modify either the gel elasticity (9 Pa) or the cross-links content (0.03 and 0.015 μg di- and triferulic acids/mg arabinoxylan, respectively). The protein release capability of the gel was also investigated. The rate of protein release from gels was dependent on the protein molecular weight. The apparent diffusion coefficient was 0.99 × 10^-7 and 0.79 × 10^-7 cm²/s for insulin (5 kDa) and β-lactoglobulin (18 kDa), respectively. The results suggest that maize bran arabinoxylan gels can be potential candidates for the controlled release of proteins.

【 授权许可】

CC BY   
© 2014 by the authors; licensee MDPI, Basel, Switzerland.