beta-lactoglobulin-carboxymethylcellulose core-shell microparticles: construction, characterization and isolation

LUCIA CARPINETI; MARIA JULIA MARTINEZ; ANA MR PILOSOF; OSCAR E PÉREZ

JOURNAL OF FOOD ENGINEERING

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2014 vol. 131 p. 65 - 74

0260-8774

The aim of this work was to build, to isolate and to characterize, core-shellmicroparticles composed of a core of thermally aggregated â-lactoglobulin (B-lg)coverd by a shell of carboxymethylcellulose (CMC). The core-shell particles wereobtained by mixing (B-lg)n and CMC solutions at pH 7 and finally, decreasing the pH upto 4, promoting the adsorption of CMC on the protein core due their opposite electriccharge. The core-shell microparticles were characterized by static laser light scattering(SLS), optical microscopy and atomic force microscopy (AFM). At pH 4, (B-lg)nshowed a diameter ~ 200 nm, but after adding the polysaccharide had a diameter ~ 1nm. The microscopy corroborated the data obtained by SLS measurements. Core-shellmicroparticles could be isolated by lyophilization and potentially applied as a fatreplacement and/or a delivery systems for encapsulated substances in food formulations.