Encapsulation of Glycoprotein Extracted from Kiwifruit in Chitosan-Based Microspheres
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.
Huaiying Zhou, Tianlong Gu, Daoguo Yang, Zhengyi Jiang, Jianmin Zeng
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