Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
Food Chem. 2014 Aug 1;156:197-203. doi: 10.1016/j.foodchem.2014.01.109. Epub 2014 Feb 6.
The ability of cold-set whey protein microgels to function as pH-sensitive immobilisation matrices for bioactives was investigated. A pH dependent interaction was confirmed between the microgels and charged bioactives and this binding was impeded by the presence of competing ions in the solution, suggesting an electrostatic interaction. The use of a computer generated prediction model for the pH-dependent association of the microgels and further bioactives (including cationic and anionic peptides) was validated. The prediction model was efficient at determining the pH at which the maximum microgel-bioactive interaction occurred. This study highlights the capabilities of these food-grade whey based microgels as matrices that enable the immobilisation of a variety of bioactives by a charge interaction, and shows the potential for these matrices to function as smart delivery systems, in which uptake and release of bioactives is facilitated by environmental pH change.
研究了冷凝乳清蛋白微凝胶作为 pH 敏感固定化基质固定生物活性物质的能力。证实了微凝胶与带电荷的生物活性物质之间存在 pH 依赖性相互作用，并且溶液中存在竞争离子会阻碍这种结合，表明存在静电相互作用。使用计算机生成的预测模型验证了微凝胶与进一步的生物活性物质（包括阳离子和阴离子肽）的 pH 依赖性缔合。该预测模型能够有效地确定发生最大微凝胶-生物活性物质相互作用的 pH 值。这项研究强调了这些基于食品级乳清的微凝胶作为基质的能力，通过电荷相互作用固定各种生物活性物质，并展示了这些基质作为智能输送系统的潜力，其中生物活性物质的吸收和释放通过环境 pH 值的变化来促进。
