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Title: Swelling behaviour and the release of protein from chitosan-pectin particles
Authors: K. L. B. Chang;J. Lin
Contributors: 國立臺灣海洋大學:食品科學系
Date: 2000
Issue Date: 2016-01-22T03:22:45Z
Publisher: Carbohydrate Polymers
Abstract: Abstract:Pectin solution gelled with chitosan and Ca2+ ion produced composite particles with a double-layer structure. Response surface analysis revealed that the particle swelling at pH 1.4 was influenced significantly by chitosan and Ca2+ concentrations. Chitosan and Ca2+ concentrations also significantly influenced the swelling in pH 7.4 buffer at 4h, whereas chitosan and pectin concentrations significantly influenced the swelling in pH 7.4 at 12h. Results from swelling experiment and statistical analysis suggested that complex formation between chitosan and Ca2+, or between chitosan and pectin might have occurred. Negligible protein was released from the chitosan–pectin particles in pH 1.4 buffer. The chitosan–pectin particles could sustain the release of most loaded protein until after 24h in pH 7.4 buffer. Pectin degrading enzyme increased the protein release from 39 to 63% within 12h in pH 7.4 buffer. These characteristics of the chitosan–pectin particles would be useful for colon-specific delivery of bioactive macromolecules.
Relation: 43(2),pp.163-169
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37401
Appears in Collections:[食品科學系] 期刊論文

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