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Encapsulation of active fractions of whey proteins with antioxidant potential in pectin-collagen and pectin-gelatin microparticles

Published online by Cambridge University Press:  26 January 2019

Jazmin Castillo Sanabria ,
Claudia Rosario Muro Urista ,
Rosa Elena Ortega Aguilar ,
Javier Illescas ,
María del Carmen Díaz Nava  and
Guillermo Carbajal Franco
Jazmin Castillo Sanabria
Affiliation:
Tecnológico Nacional de México/Instituto Tecnológico de Toluca, División de Estudios de Postgrado e Investigación, México.
Claudia Rosario Muro Urista*
Affiliation:
Tecnológico Nacional de México/Instituto Tecnológico de Toluca, División de Estudios de Postgrado e Investigación, México.
Rosa Elena Ortega Aguilar
Affiliation:
Tecnológico Nacional de México/Instituto Tecnológico de Toluca, División de Estudios de Postgrado e Investigación, México.
Javier Illescas
Affiliation:
Tecnológico Nacional de México/Instituto Tecnológico de Toluca, División de Estudios de Postgrado e Investigación, México.
María del Carmen Díaz Nava
Affiliation:
Tecnológico Nacional de México/Instituto Tecnológico de Toluca, División de Estudios de Postgrado e Investigación, México.
Guillermo Carbajal Franco
Affiliation:
Tecnológico Nacional de México/Instituto Tecnológico de Toluca, División de Estudios de Postgrado e Investigación, México.
*
*(Email: cmurou@toluca.tecnm.mx)
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Abstract

The aim of the present research was to evaluate pectin-gelatine and pectin-collagen polymeric compounds as encapsulating and releasing matrices for whey active peptides with antioxidant properties. Active peptides were obtained by hydrolysis of whey proteins with thermolysin and proteinase enzymes from B. subtilis. The hydrolysates were fractioned and encapsulated in the pectin composite matrices to obtain particles loaded with active whey peptides. The composite particles were analysed by SEM and IR techniques. In addition, they were also tested under simulated gastric conditions to evaluate the encapsulation efficiency and delivering power of the composite materials. The results showed that both encapsulation particles were excellent supports, because they retained to-the peptides and maintained their antioxidant activity during the simulated gastric process (120 min). However, the pectin gelatine particles were digested faster than those of pectin-collagen. The peptides from-encapsulated in pectin-gelatine were released within this time, showing an increment in the-antioxidant activity. Peptides from gelatine protein were also released by the gastric enzymes, and thus also they contributed to the antioxidant activity; in addition to the whey peptides.

Keywords

biomaterialcompositemembraneparticulate
Type
Articles
Information
MRS Advances , Volume 3 , Issue 63: International Materials Research Congress XXVII , 2018 , pp. 3853 - 3860
Copyright
Copyright © Materials Research Society 2019 

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References

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