Microcapsules based on glycinin-sodium dodecyl sulfate complex coacervation

Journal of Microencapsulation

Volumn 21, Issue 1, 2004, Pages 59-70

  Lazko, J ^a   Popineau, Y ^b   Renard, D ^c   Legrand, Jack ^a  

^a AIX MARSEILLE UNIVERSITÉ   (France)

^b URPVI   (France)

^c CEMAGREF   (France)

Author keywords

Complex coacervation; Glutaraldehyde; Microcapsules; Sodium dodecyl sulfate; Soy glycinin

Indexed keywords

DODECYL SULFATE SODIUM; DRUG; GLUTARALDEHYDE; GLYCININ; HEXADECANE; OIL; PROTEIN;

ARTICLE; COACERVATION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CROSS LINKING; CULTURE MEDIUM; EMULSION; ENCAPSULATION; FOLLOW UP; MICROCAPSULE; MICROSCOPY; PH; PRECIPITATION; PROCESS OPTIMIZATION; SOLUBILITY; THERMOGRAVIMETRY; TURBIDIMETRY;

CAPSULES; DRUG COMPOUNDING; DRUG DELIVERY SYSTEMS; GLOBULINS; HUMANS; HYDROGEN-ION CONCENTRATION; SODIUM DODECYL SULFATE; SOLUBILITY; SOYBEAN PROTEINS;

EID: 0842281940     PISSN: 02652048     EISSN: None     Source Type: Journal    
DOI: 10.1080/02652040310001619785     Document Type: Article

References (43)

1. Bartkowiak, A. and Hunkeler, D., 1999, Alginate-oligochitosan microcapsules. A mechanistic study relating membrane and capsule properties to reaction conditions. Chemistry of Materials, 11, 2486-2492.
2. Bartkowiak, A. and Hunkeler, D., 2000, Alginate-oligochitosan microcapsules. II. control of mechanical resistance and permeability of the membrane. Chemistry of Materials, 12, 206-212.
3. Benita, S., 1996, Microencapsulation: Methods and Industrial Applications (New York: Marcel Dekker).
4. Bigi, A., Cojazzi, G., Panzavolta, S., Rubini, K. and Roveri, N., 2001, Mechanical and thermal properties of gelatin films at different degrees of glutaraldehyde crosslinking. Biomaterials, 22, 763-768.
5. Chobert, J. M., Briand, L., Guéguen, J., Popineau, Y., Larré, C. and Haertlé, T., 1996, Recent advances in enzymatic modifications of food proteins for improving their functional properties. Nahrung, 40, 177-182.
6. Copeland, R. A., 1994, Methods for protein analysis: A practical guide to laboratory protocols (London: Chapman & Hall).
7. Desoize., B., Jardillier, J. C., Kanoun, K., Guerin, D. and Levy, M. c., 1986, In-vitro cytotoxic activity of cross-linked protein microcapsules. Journal of Pharmacy and Pharmacology, 38, 8-13.
8. Duclairoir, C., Nakache, E., Marchais, H. and Orecchioni, A. M., 1998, Formation of gliadin nanoparticles: Influence of the solubility parameter of the protein solvent. Colloid and Polymer Science, 276, 321-327.
9. Ezpeleta, I., Irache, J. M., Stainmesse, S., Chabenat, C., Guéguen, J., Popineau, Y. and Orecchioni, A. M., 1996, Gliadin nanoparticles for the controlled release of all-trans-retinoic acid. International Journal of Pharmaceutics, 131, 191-200.
10. Ezpeleta, I., Irache, J. M., Guéguen, J. and Orecchioni, A. M., 1997, Properties of glutaraldehyde cross-linked vicilin nano- and microparticles. Journal of Microencapsulation, 14, 557-565.
11. Gerrard, J. A., Brown, P. K. and Fayle, S. E., 2003, Maillard crosslinking of food proteins II: the reactions of glutaraldehyde, formaldehyde and glyceraldehyde with wheat proteins in vitro and in situ. Food Chemistry, 80, 35-43.
12. Groboillot, A. F., Champagne, C. P., Darling, G. D., Poncelet, D. and Neufeld, R. J., 1993, Membrane formation by interfacial cross-linking of chitosan for microencapsulation of Lactococcus lactis. Biotechnology and Bioengineering, 42, 1157-1163.
13. Guéguen, J., 1999, Prospects for plant proteins in foods. Nahrung, 43, 359-360.
14. 2 compounds. Analytical Biochemistry, 65, 273-280.
15. Haque, Z. and Kito, M., 1982, Lipophilization of soybean glycinin: covalent attachment to long chain fatty acids. Agricultural and Biological Chemistry, 46, 597-599.
16. Hyndman, C.L., Groboillot, A.F., Poncelet, D., Champagne, C.P. and Neufeld, R.J., 1993, Microencapsulation of Lactococcus lactis within cross-linked gelatin membranes. Journal of Chemical Technology and Biotechnology, 56, 259-263.
17. Ijichi, K., Yoshizawa, H., Uemura, Y. and Hatate, Y., 1997, Multi-layered gelatin/acacia microcapsules by complex coacervation method. Journal of Chemical Engineering of Japan, 793-798.
18. Irache, J. M., Bergougnoux, L., Ezpeleta, I., Guéguen, J. and Orecchioni, A. M., 1995, Optimization and in vitro stability of legumin nanoparticles obtained by a coacervation method. International Journal of Pharmaceautics, 126, 103-109.
19. Jayakrishnan, A. and Jameela, S. R., 1996, Glutaraldehyde as a fixative in bioprostheses and drug delivery matrices. Biomaterials, 17, 471-484.
20. Korn, A. H., Feairheller, S. H. and Filachione, E. M., 1972, Glutaraldehyde: nature of the reagent. Journal of Molecular Biology, 65, 525-529.
21. Legrand, J., Guéguen, J., Berot, S., Popineau, Y. and Nouri, L., 1997, Acetylation of pea isolate in a torus microreactor. Biotechnology and Bioengineering, 53, 409-414.
22. Levy, M. C. and Andry, M. C., 1990, Microcapsules prepared through interfacial cross-linking of starch derivates. International Journal of Pharmaceutics, 62, 27-35.
23. Levy, M. C. and Andry, M. C., 1991, Mixed-walled microcapsules made of cross-linked proteins and polysaccharides: preparation and properties. Journal of Microencapsulation, 8, 335-347.
24. Lundblad, R. L., 1995, Techniques in Protein Modification, (Boca Raton: CRC Press).
25. Magdassi, S., 1996, Surface Activity of Proteins: Chemical and Physicochemical Modifications (Marcel Dekker).
26. Magdassi, S. and Vinetsky, Y., 1996, Microencapsulation of oil-in-water emulsions by proteins. In S. Benita (ed.), Microencapsulation: Methods and Industrial Applications, (New York: Marcel Dekker).
27. Magdassi, S., Vinetsky, Y. and Relkin, P., 1996, Formation and structural heat-stability of β-lactoglobulin/surfactant complexes. Colloids and Surfaces (B), 6, 353-362
28. Mauguet, M. C., Hirech, K., Brujes, L., Carnelle, G. and Legrand, J., 1999, Microcapsules prepared from gelatin/gum arabic systems by complex coacervation. Récents Progrès en Génie des Procédés, 13, 183-190.
29. Mauguet, M. C., Legrand, J., Brujes, L., Carnelle, G., Larrè,, C. and Popineau, Y., 2002, Gliadin matrices for microencapsulation processes by simple coacervation method. Journal of Microencapsulation, 19, 377-384.
30. Otto, H., Takamiya, H. and Vogt, A., 1973, A two-stage method for cross-linking antibody globulin to ferritin by glutaraldehyde. Comparison between the one-stage and two-stage method. Journal of Immunological Methods, 3, 137-146.
31. Peters, K. and Richards, F. M., 1977, Chemical cross-linking: reagents and problems in studies of membrane structure. Annual Review of Biochemistry, 46, 523-551.
32. Qi, M., Hettiarachchy, N. S. and Kalapathy, U., 1997, Solubility and emulsifying properties of soy protein isolates modified by pancreatin. Journal of Food Science, 62, 1110-1115.
33. Rubino, O. P., Kowalsky, R. and Swarbrick, J., 1993, Albumin microspheres as a drug delivery system: relation among turbidity ratio, degree of cross-linking, and drug release. Pharmaceutical Research, 10, 1059-1065.
34. Singh, O. N. and Burgess, D. J., 1989, Characterization of albumin-alginic acid complex coacervation. Journal of Pharmacy and Pharmacology, 41, 670-672.
35. Sitohy, M., Popineau, Y. Chobert, J. M. and Haertlé, T., 1999, Mild method of simultaneous methionine grafting and phosphorylation of soybean globulins improves their functional properties. Nahrung, 43, 3-8.
36. Subirade, M., Kelly, I., Guéguen, J. and Pézolet, M., 1998, Molecular basis of film formation from soybean protein: comparison between the conformation of glycinin in aqueous solution and in films. International Journal of Biological Macromolecules, 23, 241-249.
37. Van Oss, C. J., 1989, Coacervation, complex-coacervation and flocculation. Journal of Dispersion Science and Technology, 9, 561-573.
38. Vinetsky, Y. and Magdassi, S., 1997, Formation and surface properties of microcapsules based on gelatin-sodium dodecyl sulfate interactions. Colloids and Surfaces (A), 122, 227-235.
39. Viroben, G., Barbot, J., Mouloungui, Z. and Guéguen, J,, 2000, Preparation and characterization of films from pea protein. Journal of Agricultural and Food Chemistry, 48, 1064-1069.
40. Wagner, J. R. and Guéguen, J., 1995, Effects of dissociation, deamidation, and reducing treatment on structural and surface active properties of soy glycinin. Journal of Agricultural and Food Chemistry, 43, 1993-2000.
41. Wagner, J. R. and Guéguen, J., 1999, Surface functional properties of native, acid-treated, and reduced soy glycinin.1. Foaming properties. Journal of Agricultural and Food Chemistry, 47, 2173-2180.
42. Wagner, J. R. and Guéguen, J., 1999, Surface functional properties of native, acid-treated, and reduced soy glycinin.2. Emulsifying properties. Journal of Agricultural and Food Chemistry, 47, 2181-2187.
43. Wu, W. U., Hettiarachchy, N. S. and Qi, M., 1998, Hydrophobicity, solubility, and emulsifying properties of soy peptides prepared by papain modification and ultrafiltration. Journal of the American Oil Chemists Society, 75, 845-850.