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Entrapment of protein in chitosan-tripolyphosphate beads and its release in an in vitro digestive model

Yuan, Dongdong, Jacquier, Jean Christophe, O'Riordan, E. Dolores
Food chemistry 2017 v.229 pp. 495-501
bovine serum albumin, chitosan, gastric juice, hydrogels, ionic strength, models, pH
This research sought to evaluate the entrapment and in vitro release behaviour of bovine serum albumin (BSA) in chitosan-tripolyphosphate (TPP) hydrogel beads. Beads were manufactured by extruding gel forming solutions containing varying concentrations of chitosan (1–2.5%w/w) and BSA (0.25–10%w/w) into TPP solutions ranging in concentration from 0.1 to 10%w/w and in ionic strength from 0.16 to 0.67M at pH values of 4, 5 and 9.4. Beads produced at a low TPP concentration of 0.4% w/w had the highest BSA entrapment efficiency (71.6±0.7%) and inhibited BSA release in simulated gastric fluid (SGF) to a greater extent. Increasing chitosan concentration resulted in a higher protein entrapment efficiency, but lowered the overall release. Increasing TPP concentration or the BSA concentration loaded, led to early release in SGF. The results indicate that the utilization of lower concentrations of TPP is a good approach to improve the protein retention ability of chitosan-TPP beads in a simulated gastric environment.