Entrapment of proteins and peptides in chitosan-polyphosphoric acid hydrogel beads: A new approach to achieve both high entrapment efficiency and controlled in vitro release

Entrapment of proteins and peptides in chitosan-polyphosphoric acid hydrogel beads: A new... •Chitosan and polyphosphoric acid (PPA) formed coated beads.•PPA concentration had major effects on entrapment and release of protein.•Very high protein entrapment efficiency was achieved with chitosan-PPA beads.•The chitosan-PPA beads protected proteins in simulated gastric fluids.•Inhibited/gradual protein release was achieved in simulated intestinal fluids. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Chemistry Elsevier

Entrapment of proteins and peptides in chitosan-polyphosphoric acid hydrogel beads: A new approach to achieve both high entrapment efficiency and controlled in vitro release

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Publisher
Elsevier
Copyright
Copyright © 2017 Elsevier Ltd
ISSN
0308-8146
D.O.I.
10.1016/j.foodchem.2017.07.021
Publisher site
See Article on Publisher Site

Abstract

•Chitosan and polyphosphoric acid (PPA) formed coated beads.•PPA concentration had major effects on entrapment and release of protein.•Very high protein entrapment efficiency was achieved with chitosan-PPA beads.•The chitosan-PPA beads protected proteins in simulated gastric fluids.•Inhibited/gradual protein release was achieved in simulated intestinal fluids.

Journal

Food ChemistryElsevier

Published: Jan 15, 2018

References

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