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- W4300082206 abstract "Protein gels are used for different purposes, such as providing good texture, serving as fat replacers, and enhancing the nutritional and functional characteristics of foods. They can also deliver controlled release agents for sensitive drugs. The objective of this study was to investigate the impact of κ-carrageenan (kcr) concentration (0, 1.5, 3, and 4.5 mg g-1 ) on the morphological and physicochemical properties and release behavior of glucono-δ-lactone (GDL)-induced pinto bean protein aggregate (PBA) gels.When κ-carrageenan concentration increased from 0 to 1.5 and 3 mg.g-1 , the firmness of the samples increased significantly, by 2.04 and 3.7 fold, respectively (P < 0.05). A compact and homogenous network with considerable strength and maximum water-holding capacity (97.52 ± 1.17%) was obtained with the addition of 3 mg g-1 κ-carrageenan to the gel system. Further increasing the κ-carrageenan concentration to 4.5 mg g-1 produced a coarse gel structure with higher storage modulus (G'), firmness (6.30-fold), thermal stability, and entrapment efficiency (85.6%). Depending on the κ-carrageenan concentration, various microstructures from protein continuous phase to κ-carrageenan continuous phase were observed. The release test indicated that 70.25% of the loaded curcumin was released in the simulated gastrointestinal tract for pure PBA gels. In contrast, for binary gels containing 4.5 mg g-1 κ-carrageenan, curcumin was protected in the upper gastrointestinal tract, and 64.45% of loaded curcumin was delivered to the colon.Our study showed that κ-carrageenan/PBA gels had high entrapment efficiency and could protect curcumin in the upper gastrointestinal tract. The hydrogels are therefore very valuable for colon-targeting delivery purposes. © 2022 Society of Chemical Industry." @default.
- W4300082206 created "2022-10-03" @default.
- W4300082206 creator A5000527917 @default.
- W4300082206 creator A5012426170 @default.
- W4300082206 creator A5022257721 @default.
- W4300082206 creator A5082517637 @default.
- W4300082206 date "2022-11-02" @default.
- W4300082206 modified "2023-09-27" @default.
- W4300082206 title "Design of glucono‐ <i>δ</i> ‐lactone‐induced pinto bean protein isolate/ <i>κ</i> ‐carrageenan mixed gels with various microstructures: fabrication, characterization, and release behavior" @default.
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- W4300082206 doi "https://doi.org/10.1002/jsfa.12246" @default.
- W4300082206 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/36184820" @default.
- W4300082206 hasPublicationYear "2022" @default.
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