Elaboration and characterization of soy/zein protein microspheres for controlled nutraceutical delivery

Biomacromolecules
Lingyun Chen, Muriel Subirade

Abstract

Microspheres (15-25 microm) of soy protein isolate (SPI), zein, and SPI/zein blends were prepared using a cold gelation method as possible delivery systems for nutraceutical products. Microsphere matrix crystalline structure, swelling behavior, and nutrient load release kinetics in simulated gastrointestinal fluids were investigated. SPI microspheres showed early burst release of the model nutrient, whereas zein microspheres showed very slow release in both simulated gastric and intestinal fluids. Blending of SPI and zein provides a convenient method of adjusting the hydrophobicity and crystallinity of the protein matrix and hence its swelling behavior and in vivo nutrient release kinetics. Diffusion plays a major role in regulating nutrient release. SPI/zein microspheres blended at ratios of 5:5 and 3:7 showed near zero-order release kinetics over the test period in simulated intestinal buffer and thus have potential as delivery vehicles for nutraceutical products in functional foods.

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Citations

Jul 19, 2013·Journal of Agricultural and Food Chemistry·Yangchao LuoQin Wang
Jun 19, 2013·Critical Reviews in Food Science and Nutrition·Tanzina HuqMonique Lacroix
Dec 9, 2014·International Journal of Molecular Sciences·Elisângela CorradiniEdvani Curti Muniz
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