Maize Arabinoxylan Gels as Protein Delivery Matrices
The laccase induced gelation of maize bran arabinoxylans at 2.5% (w/v) in the presence of insulin or β-lactoglobulin at 0.1% (w/v) was investigated. Insulin and β-lacto-globulin did not modify either the gel elasticity (9 Pa) or the cross-links content (0.03 and 0.015 mg di- and triferulic acids/mg...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2009-04-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | http://www.mdpi.com/1420-3049/14/4/1475/ |
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| author | Ana Luisa Martínez-López Agustin Rascón-Chu Jorge A. Marquez-Escalante Jaime Lizardi-Mendoza Elizabeth Carvajal-Millán Claudia M. Berlanga-Reyes |
| author_facet | Ana Luisa Martínez-López Agustin Rascón-Chu Jorge A. Marquez-Escalante Jaime Lizardi-Mendoza Elizabeth Carvajal-Millán Claudia M. Berlanga-Reyes |
| author_sort | Ana Luisa Martínez-López |
| collection | DOAJ |
| description | The laccase induced gelation of maize bran arabinoxylans at 2.5% (w/v) in the presence of insulin or β-lactoglobulin at 0.1% (w/v) was investigated. Insulin and β-lacto-globulin did not modify either the gel elasticity (9 Pa) or the cross-links content (0.03 and 0.015 mg 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 × 10-7 and 0.79 × 10-7 cm2/s for insulin (5 kDa) and β-lactoglobulin (18 kDa), respectively. The results suggest that maize bran arabinoxylan gels can be potential candidates for the controlled release of proteins. |
| first_indexed | 2024-12-11T10:33:20Z |
| format | Article |
| id | doaj.art-7e9b9a2005a24f0ba5fba59b62ba6084 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-11T10:33:20Z |
| publishDate | 2009-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-7e9b9a2005a24f0ba5fba59b62ba60842022-12-22T01:10:50ZengMDPI AGMolecules1420-30492009-04-011441475148210.3390/molecules14041475Maize Arabinoxylan Gels as Protein Delivery MatricesAna Luisa Martínez-LópezAgustin Rascón-ChuJorge A. Marquez-EscalanteJaime Lizardi-MendozaElizabeth Carvajal-MillánClaudia M. Berlanga-ReyesThe laccase induced gelation of maize bran arabinoxylans at 2.5% (w/v) in the presence of insulin or β-lactoglobulin at 0.1% (w/v) was investigated. Insulin and β-lacto-globulin did not modify either the gel elasticity (9 Pa) or the cross-links content (0.03 and 0.015 mg 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 × 10-7 and 0.79 × 10-7 cm2/s for insulin (5 kDa) and β-lactoglobulin (18 kDa), respectively. The results suggest that maize bran arabinoxylan gels can be potential candidates for the controlled release of proteins.http://www.mdpi.com/1420-3049/14/4/1475/Arabinoxylan gelsDiferulic acidsTriferulic acidOxidative cross-linkingProtein release |
| spellingShingle | Ana Luisa Martínez-López Agustin Rascón-Chu Jorge A. Marquez-Escalante Jaime Lizardi-Mendoza Elizabeth Carvajal-Millán Claudia M. Berlanga-Reyes Maize Arabinoxylan Gels as Protein Delivery Matrices Molecules Arabinoxylan gels Diferulic acids Triferulic acid Oxidative cross-linking Protein release |
| title | Maize Arabinoxylan Gels as Protein Delivery Matrices |
| title_full | Maize Arabinoxylan Gels as Protein Delivery Matrices |
| title_fullStr | Maize Arabinoxylan Gels as Protein Delivery Matrices |
| title_full_unstemmed | Maize Arabinoxylan Gels as Protein Delivery Matrices |
| title_short | Maize Arabinoxylan Gels as Protein Delivery Matrices |
| title_sort | maize arabinoxylan gels as protein delivery matrices |
| topic | Arabinoxylan gels Diferulic acids Triferulic acid Oxidative cross-linking Protein release |
| url | http://www.mdpi.com/1420-3049/14/4/1475/ |
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