Gelation modification of soy protein isolate by a naturally occurring cross-linking agent and its potential biomedical application / Fei Song in Industrial & engineering chemistry research, Vol. 48 N° 15 (Août 2009)  

Public ISBD [article]  inIndustrial & engineering chemistry research > Vol. 48 N° 15 (Août 2009) . - pp. 7077–7083 Titre : Gelation modification of soy protein isolate by a naturally occurring cross-linking agent and its potential biomedical application Type de document : texte imprimé Auteurs : Fei Song, Auteur ; Li-Ming Zhang, Auteur Année de publication : 2009 Article en page(s) : pp. 7077–7083 Note générale : Chemical engineering Langues : Anglais (eng) Mots-clés : Soy protein isolate Gelation Naturally occurring genipin Résumé : The gelation modification of soy protein isolate (SPI) was carried out in aqueous system using naturally occurring genipin as the cross-linking agent. By means of a controlled-stress rheometer, the time-sweep and frequency-sweep analyses were performed to investigate the gelation kinetics and extent. With the increase of genipin amount, the initial gelation time decreased, and the stability of the cross-linked SPI gel was improved. Moreover, a suitable increase in the reaction temperature was found to be favorable for the gelation of aqueous SPI system in the presence of genipin. FTIR analyses, ninhydrin assays, and SEM observation confirmed the cross-linking reaction between SPI and genipin. By investigating the swelling characteristics and the in vitro release behavior of a model protein drug (bovine serum albumin) in simulated gastric and intestinal media, the resultant SPI gel was found to have a potential biomedical application for site-specific drug delivery in the intestine. En ligne : http://pubs.acs.org/doi/abs/10.1021/ie801372f [article] Gelation modification of soy protein isolate by a naturally occurring cross-linking agent and its potential biomedical application [texte imprimé] / Fei Song, Auteur ; Li-Ming Zhang, Auteur . - 2009 . - pp. 7077–7083. Chemical engineering Langues : Anglais (eng) in Industrial & engineering chemistry research > Vol. 48 N° 15 (Août 2009) . - pp. 7077–7083 Mots-clés : Soy protein isolate Gelation Naturally occurring genipin Résumé : The gelation modification of soy protein isolate (SPI) was carried out in aqueous system using naturally occurring genipin as the cross-linking agent. By means of a controlled-stress rheometer, the time-sweep and frequency-sweep analyses were performed to investigate the gelation kinetics and extent. With the increase of genipin amount, the initial gelation time decreased, and the stability of the cross-linked SPI gel was improved. Moreover, a suitable increase in the reaction temperature was found to be favorable for the gelation of aqueous SPI system in the presence of genipin. FTIR analyses, ninhydrin assays, and SEM observation confirmed the cross-linking reaction between SPI and genipin. By investigating the swelling characteristics and the in vitro release behavior of a model protein drug (bovine serum albumin) in simulated gastric and intestinal media, the resultant SPI gel was found to have a potential biomedical application for site-specific drug delivery in the intestine. En ligne : http://pubs.acs.org/doi/abs/10.1021/ie801372f

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