β-Lactoglobulin–carboxymethylcellulose core–shell microparticles: Construction, characterization and isolation

•Core shell microparticles were designed from β-lactoglogulin and carboxymethylcellulose.•The electrostatic deposition principle was applied.•Core shell microparticles were characterized in size, charge, microstructure and topography.•Microparticles were isolated by a lyophilization process.•The imp...

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Bibliographic Details
Published in:Journal of food engineering 2014-06, Vol.131, p.65-74
Main Authors: Carpineti, L., Martinez, María J., Pilosof, Ana M.R., Pérez, Oscar E.
Format: Article
Language:English
Subjects:
Atomic force microscopy
Carboximethylcellulose
Construction
Core-shell particles
Core–shell microparticles
Delivery systems
Electric charge
Electrostatic deposition
Foods
Lyophilization
Microparticles
β-Lactoglobulin
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Summary:•Core shell microparticles were designed from β-lactoglogulin and carboxymethylcellulose.•The electrostatic deposition principle was applied.•Core shell microparticles were characterized in size, charge, microstructure and topography.•Microparticles were isolated by a lyophilization process.•The impact of lyophilization on the microparticles were studied. The aim of this work was to build, to isolate and to characterize, core–shell microparticles composed of a core of thermally aggregated β-lactoglobulin (β-lg) covered by a shell of carboxymethylcellulose (CMC). The core–shell particles were obtained by mixing (β-lg)n and CMC solutions at pH 7 and finally, decreasing the pH up to 4, promoting the adsorption of CMC on the protein core due their opposite electric charge. The core–shell microparticles were characterized by static laser light scattering (SLS), optical microscopy and atomic force microscopy (AFM). At pH 4, (β-lg)n showed a diameter ∼200nm, but after adding the polysaccharide had a diameter ∼1μm. The microscopy corroborated the data obtained by SLS measurements. Core–shell microparticles could be isolated by lyophilization and potentially applied as a fat replacement and/or a delivery systems for encapsulated substances in food formulations.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2014.01.018