Encapsulation of Glycoprotein Extracted from Kiwifruit in Chitosan-Based Microspheres

Abstract:

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Encapsulation glycoprotein extracted from kiwifruit in chitosan-alginate microspheres was prepared by ionic gelation method for controlling release by using various combinations of chitosn and Ca2+ as cation and alginate as anion. The concentration of chitosan, sodium alginate and calcium chloride could affect glycoprotein loading efficiency and the total release capacity of glycoprotein from chitosan-alginate microspheres. The maxmum amount of glycoprotein loaded and the minimum total release capacity were attained when 2% alginate, 0.7% chitosan, and 0.2M Ca2+ were crosslinked at pH 5.5, 37°C.

Info:

Periodical:

Advanced Materials Research (Volumes 197-198)

Edited by:

Huaiying Zhou, Tianlong Gu, Daoguo Yang, Zhengyi Jiang, Jianmin Zeng

Pages:

225-228

DOI:

10.4028/www.scientific.net/AMR.197-198.225

Citation:

A. N. Wang et al., "Encapsulation of Glycoprotein Extracted from Kiwifruit in Chitosan-Based Microspheres", Advanced Materials Research, Vols. 197-198, pp. 225-228, 2011

Online since:

February 2011

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Price:

$35.00

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