Fabrication and characterization of cold-gelation whey protein-chitosan complex hydrogels for the controlled release of curcumin
Fabrication and characterization of cold-gelation whey protein-chitosan complex hydrogels for the controlled release of curcumin
复制标题
DOI：
10.1016/j.foodhyd.2019.105619
复制
发表时间：
2020-06-01
影响因子：
10.7
通讯作者：
Xu, Ying
中科院分区：
文献类型：
--
作者：
Liu, Zhuzhu;Liu, Chengzhen;Xu, Ying
本研究以天然交联剂京尼平（GP）为交联剂，制备了冷凝胶乳清分离蛋白（WPI）-壳聚糖（CS）复合水凝胶。探讨了CS浓度对复合水凝胶的结构和物理/化学性质的影响。姜黄素从WPI-CS复合物水凝胶释放速率较低，在模拟胃和结肠溶液。DSC结果表明，WPI-CS复合水凝胶显示出比WPI（吸热峰在80.3 ℃）更高的稳定性（吸热峰在93.7 ℃）。这些结果表明，冷凝胶化WPI-CS复合水凝胶有望成为一种新型的生物活性物质或药物的包封和释放材料，在功能性食品和药物中具有潜在的应用前景。
In this study, cold-gelation whey protein isolate (WPI)-chitosan (CS) complex hydrogels were fabricated by crosslinking with genipin (GP), which was a naturally occurring crosslinking agent. The effect of variable CS concentrations on the structure and physical/chemical properties of the complex hydrogels was probed. Curcumin release rates from WPI-CS complex hydrogels were lower in simulated gastric and colon solution. DSC results indicated that the WPI-CS complex hydrogel showed higher stability (endothermic peak at 93.7 degrees C) than that of WPI (endothermic peak at 80.3 degrees C). These results demonstrated that cold-gelation WPI-CS complex hydrogel could be a new material to encapsulate and deliver bioactive substance or drugs, with potential applications in functional foods and drugs.