Gelatin/Maltodextrin Water-in-Water (W/W) Emulsions for the Preparation of Cross-Linked Enzyme-Loaded Microgels
Gelatin/Maltodextrin Water-in-Water (W/W) Emulsions for the Preparation of Cross-Linked Enzyme-Loaded Microgels
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DOI：
10.1021/acs.langmuir.8b01599
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发表时间：
2018-08-21
期刊：
影响因子：
3.9
通讯作者：
Esquena, Jordi
中科院分区：
文献类型：
--
作者：
Beldengrun, Yoran;Aragon, Jordi;Esquena, Jordi
交联明胶微凝胶在麦芽糖糊精包明胶的水包水 (W/W) 乳液中形成，并作为 β-半乳糖苷酶 (β-Gal) 的载体进行评估。详细研究了水性明胶/麦芽糖糊精混合物的相行为，重点关注由三个平衡相构成的相图的多相区域：两个不混溶的水相加一个固相。通过拉曼光谱分析固相，在多相区域内形成水包水乳液。通过冷却和与京尼平（一种低毒的天然交联剂）交联，诱导分散的明胶液滴发生凝胶化，从而形成明胶微凝胶颗粒。这些微凝胶被研究作为乳糖酶的递送载体，用作模型活性成分。测试了酶的各种掺入方法，以实现最高的包封率和活性回收率。负载有酶的微凝胶颗粒可以被冷冻干燥，并且在完整的冷冻干燥和复水循环后酶仍保持活性。测试了该酶在 37°C、胃液和中性 pH 条件下的稳定性，得出的结论是交联微凝胶可适用于食品工业，其中 β-Gal 载体可用于水解奶制品中的乳糖。
Cross-linked gelatin microgels were formed in gelatin-in-maltodextrin water-in-water (W/W) emulsions and evaluated as carriers of the enzyme beta-galactosidase (beta-Gal). The phase behavior of aqueous gelatin/maltodextrin mixtures was studied in detail, focusing on the multiphase region of the phase diagram that is constituted by three equilibrium phases: two immiscible aqueous phases plus one solid phase. The solid phase was analyzed by Raman spectroscopy, and water-in-water emulsions were formed within the multiphase region. Gelation of the dispersed gelatin droplets was induced by cooling and cross-linking with genipin, which is a natural cross-linking reagent of low toxicity, leading to the formation of gelatin microgel particles. These microgels were studied as delivery vehicles for the enzyme lactase, used as a model active component. Various incorporation methods of the enzyme were tested, to achieve highest encapsulation yield and activity recovery. Microgel particles, loaded with the enzyme, can be freeze-dried, and the enzyme remained active after a complete cycle of freeze-drying and rehydration. The stability of the enzyme at 37 degrees C under gastric and neutral pH conditions was tested and led to the conclusion that the cross-linked microgels could be suitable for use in food-industry, where beta-Gal carriers are of interest for hydrolyzing lactose in milk products.