Maize arabinoxylan gels as protein delivery matrices
| Autor: | Claudia M. Berlanga-Reyes, Jorge A. Márquez-Escalante, Agustín Rascón-Chu, Elizabeth Carvajal-Millan, Ana L. Martínez-López, Jaime Lizardi-Mendoza |
|---|---|
| Rok vydání: | 2009 |
| Předmět: |
Triferulic acid
medicine.medical_treatment Pharmaceutical Science Biocompatible Materials Lactoglobulins Diferulic acids Zea mays Arabinoxylan gels Oxidative cross-linking Protein release Article Analytical Chemistry lcsh:QD241-441 chemistry.chemical_compound Drug Delivery Systems lcsh:Organic chemistry Drug Discovery Arabinoxylan medicine Insulin Physical and Theoretical Chemistry Beta-lactoglobulin Plant Proteins Laccase Chromatography biology Bran Organic Chemistry food and beverages Proteins Controlled release Molecular Weight chemistry Biochemistry Chemistry (miscellaneous) biology.protein Molecular Medicine Xylans Gels |
| Zdroj: | Molecules Molecules, Vol 14, Iss 4, Pp 1475-1482 (2009) Molecules; Volume 14; Issue 4; Pages: 1475-1482 Molecules, Vol 14, Iss 4, Pp 1474-1481 (2009) |
| ISSN: | 1420-3049 |
| Popis: | The laccase induced gelation of maize bran arabinoxylans at 2.5% (w/v) in the presence of insulin or beta-lactoglobulin at 0.1% (w/v) was investigated. Insulin and beta-lacto-globulin did not modify either the gel elasticity (9 Pa) or the cross-links content (0.03 and 0.015 microg 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 x 10(-7) and 0.79 x 10(-7) cm(2)/s for insulin (5 kDa) and beta-lactoglobulin (18 kDa), respectively. The results suggest that maize bran arabinoxylan gels can be potential candidates for the controlled release of proteins. |
| Databáze: | OpenAIRE |
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