alexa Influence Of Multilayer Whey Proteins On The Surface Of Particles Of Ionic Gelling Alginate During Simulation Gastrointestinal Tract
ISSN: 2157-7439

Journal of Nanomedicine & Nanotechnology
Open Access

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4th International Conference on Nanotek & Expo
December 01-03, 2014 DoubleTree by Hilton Hotel San Francisco Airport, USA

G F Nogueira, F M Fakhouri and C R F Grosso
Accepted Abstracts: J Nanomed Nanotechnol
DOI: 10.4172/2157-7439.S1.019
Abstract
The production of multilayer on the surface of alginate microparticles obtained by ionic gelation can improve the effect of protection and stability. The difficulty in applying the ionic gelation of microparticles as an enteric carrier of bioactive compounds is due to the high porosity of your matrix. The whey protein has been shown to be interesting materials for coating microparticles, because of their functional and nutritional properties, by allowing your protection when subjected to gastric fluids. The objective of this study was to evaluate the influence of multilayer protein whey in the stability of the microparticles during simulation gastrointestinal tract. Particles were produced by alginate gelling ion and the technique layer by layer was applied to the construction of multilayer, being the first and third layer of whey protein, and second layer of alginate. The particles were subjected to pH 2 and 7 containing proteolytic enzyme, during the simulation of the gastrointestinal tract. Protein solubility was determined and the morphology observed. The results showed a solubility of 30.49% of protein of the particle into the middle gastric simulation (pH 2, pepsin) after 2 hours incubation, without significant alterations in the morphology of the particles. The cumulative rate of solubility increased to 85.78% after 7 hours in simulated intestinal tract (pH 7, pancreatin). Practically all the protein (99.17%) of the particle was released at 24 hours. Microscopy optical particle revealed an apparent loss of the multilayer after 7 hours, though the particles of ionic gelation still remained partially intact after 24 hours of simulation.
Biography
G F Nogueirais a PhD student at the Faculty of Agricultural Engineering, State University of Campinas, completed Master?s in Food and Nutrition from the Faculty of Food Engineering at the State University of Campinas and Degree in Nutrition.
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