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1. Lactase (β-galactosidase) encapsulation in hydrogel beads with controlled internal pH microenvironments: Impact of bead characteristics on enzyme activity

Author:
Zhang, Zipei; Zhang, Ruojie; McClements, David Julian
Source:
Food hydrocolloids 2017 v.67 pp. 85-93
ISSN:
0268-005X
Subject:
gastric juice,   etc   ; beta-galactosidase; confocal laser scanning microscopy; encapsulation; enzyme activity; fluorescence; foods; hydrocolloids; hydrogen ions; ingestion; lactose intolerance; magnesium hydroxide; pH; protons; small intestine; stomach;     Show all 16 Subjects
Abstract:
... Individuals who suffer from lactose intolerance can alleviate many of their symptoms by ingestion of lactase (β-galactosidase) with lactose-containing foods. However, this enzyme is deactivated when exposed to highly acidic gastric fluids, which reduces the amount reaching the small intestine. Oral delivery systems are therefore needed to protect lactase in the stomach, and then release it in an a ...
DOI:
10.1016/j.foodhyd.2017.01.005
CHORUS:
10.1016/j.foodhyd.2017.01.005

2. Confocal fluorescence mapping of pH profile inside hydrogel beads (microgels) with controllable internal pH values

Author:
Zhang, Zipei; Zhang, Ruojie; Sun, Quancai; Park, Yeonhwa; McClements, David Julian
Source:
Food hydrocolloids 2017 v.65 pp. 198-205
ISSN:
0268-005X
Subject:
gastric juice,   etc   ; calcium chloride; confocal laser scanning microscopy; cross-linking reagents; dextran; drugs; encapsulation; fluorescein; fluorescence; foods; gelation; hydrocolloids; hydroxyl radicals; ions; magnesium; magnesium hydroxide; microclimate; neutralization; pH; protons;     Show all 20 Subjects
Abstract:
... Hydrogel beads are particularly promising vehicles for the encapsulation, protection, and release of bioactive agents in foods, supplements, and pharmaceuticals. However, most hydrogel beads are highly porous so that their internal pH is typically fairly similar to that of the surrounding solution, which can lead to degradation of encapsulated pH-sensitive bioactives. In this study, hydrogel beads ...
DOI:
10.1016/j.foodhyd.2016.11.018
Chorus Open Access:
10.1016/j.foodhyd.2016.11.018