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Titleβ-Lactoglobulin microparticles obtained by high intensity ultrasound as a potential delivery system for bioactive peptide concentrate
Author(s)Tavares, Tânia
Ramos, Óscar L.
Malcata, F. Xavier
KeywordsWhey protein
Whey peptide concentrate
High intensity ultrasound 
Issue dateDec-2017
JournalJournal of Food Science and Technology
CitationTavares, Tânia; Ramos, Óscar L.; Malcata, F. Xavier, -Lactoglobulin microparticles obtained by high intensity ultrasound as a potential delivery system for bioactive peptide concentrate. Journal of Food Science and Technology, 54(13), 4387-4396, 2017
Abstract(s)This work attempted to assess the effect of high intensity ultrasound (HIUS) upon development of bio-based delivery systems, from β-lactoglobulin (β-Lg) gelled microparticles, for encapsulation of a bioactive peptide concentrate (PepC). Solutions of 150 g L−1 of commercial β-Lg and 30 g L−1 PepC, at various pH values (3.0, 4.0 and 5.5), were accordingly subjected to gelation for 30 min using a dry bath kept at 80 °C. The gelled systems were then exposed to HIUS at 0–4 °C, and the effect of processing time (2.5–20.0 min) was ascertained. Laser light scattering and confocal microscopy were used to characterize the particle size distribution, prior to and immediately after HIUS treatment. Gels obtained at pH 5.5 and 4.0 were harder than those obtained at pH 3.0. Ultrasound treatment of gels produced an important reduction in particle mean diameter as sonication time elapsed. Confocal microscopy indicated that application of HIUS led to almost round and monodispersed particles, at both pH 5.5 and 4.0. The peptide encapsulation efficiency was assessed by chromatography and accompanied by assay for bioactivity, after precipitation of the encapsulated material and analysis of the soluble peptides therein.
AccessRestricted access (UMinho)
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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