Linked Life Data

21535662

Source:http://linkedlifedata.com/resource/pubmed/id/21535662

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
1
pubmed:dateCreated
2011-5-3
pubmed:abstractText
Sodium caseinate (SC) cross-linked by microbial transglutaminase (MTGase) for encapsulating microalgal oil was investigated. Protein cross-linking was evidenced in the SDS-PAGE graph. The emulsifying properties of SC depended on the cross-linked time with MTGase. The emulsifying activity and stability indexes of SC increased with the cross-linking time of 30 to 90 min (P30 to P90), and then declined with longer cross-linked time of 180 to 420 min (P180 to P420). The P30 to P90 as wall material for microencapsulation was superior to P180 to P420 and control sample. The microcapsules prepared with P30 to P90 showed more than 97% of microencapsulation efficiency in contrast to about 90% with the P180 to P420. During storage, the microcapsules prepared with P30 to P90 exhibited higher oxidative stability as compared with other microcapsules. A sustained release of microalgal oil was observed, and core release was time dependent and affected by cross-linking degree. Results showed that the powdered microalgal oil prepared with P30 to P90 demonstrated enhanced physicochemical properties and oxidative stability. Practical Application: The novel method using cross-linked proteins as wall material induced by microbial transglutaminase in food industry for sensitive ingredients could convert microcapsules into a stable form, which would lead to its more widespread utilization as a kind of food additive.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:issn
1750-3841
pubmed:author
pubmed:issnType
Electronic
pubmed:volume
76
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
E112-8
pubmed:meshHeading
pubmed-meshheading:21535662-Capsules, pubmed-meshheading:21535662-Caseins, pubmed-meshheading:21535662-Delayed-Action Preparations, pubmed-meshheading:21535662-Electrophoresis, Polyacrylamide Gel, pubmed-meshheading:21535662-Emulsifying Agents, pubmed-meshheading:21535662-Emulsions, pubmed-meshheading:21535662-Fatty Acids, Omega-3, pubmed-meshheading:21535662-Food, Fortified, pubmed-meshheading:21535662-Food Technology, pubmed-meshheading:21535662-Lipid Peroxides, pubmed-meshheading:21535662-Microalgae, pubmed-meshheading:21535662-Molecular Weight, pubmed-meshheading:21535662-Oils, pubmed-meshheading:21535662-Oxidation-Reduction, pubmed-meshheading:21535662-Physicochemical Phenomena, pubmed-meshheading:21535662-Polymers, pubmed-meshheading:21535662-Polysaccharides, pubmed-meshheading:21535662-Solubility, pubmed-meshheading:21535662-Time Factors, pubmed-meshheading:21535662-Transglutaminases
pubmed:articleTitle
Characterization of spray-dried microalgal oil encapsulated in cross-linked sodium caseinate matrix induced by microbial transglutaminase.
pubmed:affiliation
State Key Lab. of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Univ. of Technology, No. 5 Xinmofan Rd., Nanjing, People's Republic of China.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't