Research Article | OPEN ACCESS
Preparation and Characterization of Phycobiliprotein Mcirocapsule
Jiang Zheng, Xuemin Tang, Kunhuang Gao and Zhongbao Li
Key Laboratory of Healthy Mariculture for the East China Sea, Fisheries College of
Jimei University, Ministry of Agriculture, Xiamen, 361021, P.R. China
Advance Journal of Food Science and Technology 2014 1:76-80
Received: August 27, 2013 | Accepted: September 06, 2013 | Published: January 10, 2014
Abstract
Phycobiliprotein is a kind of bioactive material that is widely used in the fields of food and medicine. However, the usage of phycobiliprotein is limited by its instability. In this study, we firstly developed a kind of phycobiliprotein microcapsulate by chitosan-sodiumalginate encapsulation method. The preparation conditions, stability and controlled release of phycobiliprotein microcapsule were studied and discussed. The results showed that the optimal conditions for preparing the microcapsulates were 3% sodium alginate, 3% CaCl2 and 0.5% chitosan. After encapsulation, the stabilities of phycobiliprotein to heat, acidity and radiation were greatly improved. Phycobiliprotein in microcapsulate was 5-10 times more endurable than in water solution when heated and 7 times when radiated. Stability under acidity was also improved greatly. It was also found that phycobiliprotein microcapsulate had good stability in the mimic gastric juice and had 90% release rate in the mimic intestinal juice. This suggests that phycobiliprotein microcapsulate can have controlled release and dissolution in intestine.
Keywords:
Controlled release, microcapsule, phycobiliprotein, stability,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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