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Effect of manufacturing parameters on the release profiles of casein-loaded alginate microspheres prepared by emulsification/internal gelation
- Li, Ranran, Zhang, Xingxiang, Shi, Haifeng
- Journal of controlled release 2011 v.152S1 pp. e154
- casein, emulsifying, encapsulation, freeze drying, gastric juice, gelation, pH, polymers
- Alginate microspheres have been prepared by emulsification/internal gelation technique for controlled protein delivery, based on the non-toxicity of the polymers and mild conditions used in the method. Using this method, small size (<30μm) microspheres after lyophilization are obtained, which are comparable to microspheres obtained with traditional techniques. The encapsulation efficiency of casein is above 70%. In vitro release experiments show that the release of this protein is slow in simulated gastric fluid (pH 1.2), and fast in simulated intestinal fluid (pH 6.8).