期刊
FOOD RESEARCH INTERNATIONAL
卷 43, 期 10, 页码 2349-2355出版社
ELSEVIER
DOI: 10.1016/j.foodres.2010.08.001
关键词
In vitro release; Soy protein; Cross linked hydrogels; Ionic properties
资金
- Natural Sciences and Engineering Research Council of Canada (NSERC)/Canadian Institutes of Health Research (CIHR)
- Canada Research Chair on Proteins Biosystems and Functional Foods
The contribution of cross linking degree on soy protein hydrogels release properties was studied in vitro using a Maillard-type cross linker and amaranth and methylene blue as tracers Increased cross-linker concentration or salt presence in the gel generally led to decreased swelling/release rates in the absence of digestive enzyme Surprisingly at pH 1 2 amaranth was not released In the presence of pepsin or pancreatin increased cross linker concentration or the presence of salt in the gel was also shown to decrease compound release particularly for methylene blue at pH 7 5 Compound release was strongly dependent on medium pH and compound ionic status Amaranth an anionic molecule showed slower release in gastric conditions whereas methylene blue a cationic drug showed the opposite result Partition coefficients of these compounds matched these results This paper demonstrates the potential of food proteins as carriers of ionic compounds (C) 2010 Elsevier Ltd All rights reserved
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据