β-Lactoglobulin-carboxymethylcellulose core-shell microparticles: Construction, characterization and isolation
The aim of this work was to build, to isolate and to characterize, core-shell microparticles composed of a core of thermally aggregated β-lactoglobulin (β-lg) covered by a shell of carboxymethylcellulose (CMC). The core-shell particles were obtained by mixing (β-lg)n and CMC solutions at pH 7 and fi...
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2014
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| LEADER | 17294caa a22011537a 4500 | ||
|---|---|---|---|
| 001 | PAPER-14218 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204442.0 | ||
| 008 | 190411s2014 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84894270014 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a JFOED | ||
| 100 | 1 | |a Carpineti, L. | |
| 245 | 1 | 0 | |a β-Lactoglobulin-carboxymethylcellulose core-shell microparticles: Construction, characterization and isolation |
| 260 | |c 2014 | ||
| 270 | 1 | 0 | |m Pérez, O.E.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina; email: operez@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a The aim of this work was to build, to isolate and to characterize, core-shell microparticles composed of a core of thermally aggregated β-lactoglobulin (β-lg) covered by a shell of carboxymethylcellulose (CMC). The core-shell particles were obtained by mixing (β-lg)n and CMC solutions at pH 7 and finally, decreasing the pH up to 4, promoting the adsorption of CMC on the protein core due their opposite electric charge. The core-shell microparticles were characterized by static laser light scattering (SLS), optical microscopy and atomic force microscopy (AFM). At pH 4, (β-lg)n showed a diameter ∼200 nm, but after adding the polysaccharide had a diameter ∼1 μm. The microscopy corroborated the data obtained by SLS measurements. Core-shell microparticles could be isolated by lyophilization and potentially applied as a fat replacement and/or a delivery systems for encapsulated substances in food formulations. © 2014 Elsevier Ltd. All rights reserved. |l eng | |
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires, UBACyT 20020120200087BA, 20020110300042 | ||
| 536 | |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica, PICT-2011-1279 | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas, 11220110100317 | ||
| 536 | |a Detalles de la financiación: This work has been done with the support of the University of Buenos Aires (UBACyT 20020120200087BA and 20020110300042), the Consejo Nacional de Investigaciones Científicas y Técnicas (Project: 11220110100317) and the Agencia Nacional de Promoción Científica y Tecnológica (Project: PICT-2011-1279). | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina | ||
| 593 | |a Consejo Nacional de Investigacion Cientifica y Tecnicas de la Republica Argentina, Argentina | ||
| 690 | 1 | 0 | |a Β-LACTOGLOBULIN |
| 690 | 1 | 0 | |a CARBOXIMETHYLCELLULOSE |
| 690 | 1 | 0 | |a CORE-SHELL MICROPARTICLES |
| 690 | 1 | 0 | |a ELECTROSTATIC DEPOSITION |
| 690 | 1 | 0 | |a LYOPHILIZATION |
| 700 | 1 | |a Martinez, M.J. | |
| 700 | 1 | |a Pilosof, A.M.R. | |
| 700 | 1 | |a Pérez, O.E. | |
| 773 | 0 | |d 2014 |g v. 131 |h pp. 65-74 |p J Food Eng |x 02608774 |w (AR-BaUEN)CENRE-5580 |t Journal of Food Engineering | |
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| 856 | 4 | 0 | |u https://doi.org/10.1016/j.jfoodeng.2014.01.018 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_02608774_v131_n_p65_Carpineti |y Handle |
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