The State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
The State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
Carbohydr Polym. 2022 Feb 15;278:118993. doi: 10.1016/j.carbpol.2021.118993. Epub 2021 Dec 10.
In this work, a novel synthesis strategy of sodium alginate/carboxymethyl chitosan hydrogel beads promoted by hydrogen bond was described. The beads were prepared by dropping the blends of two polymers into the citric acid solution. Besides hydrogen bonding, electrostatic interactions were also involved in the formation of the hydrogel beads. The thermal stability experiments revealed that the more the content of carboxymethyl chitosan, the better the thermal stability of the beads. The beads exhibited excellent pH sensitivity, pH reversibility, and lactoferrin loading capacity. The swelling ratio of the bead and its protein releasing profile was pH-dependent, which could prevent premature protein release in the gastric environment. Also, the circular dichroism results demonstrated that lactoferrin could maintain its structure during the loading and releasing process. The obtained results revealed that the hydrogel beads prepared in this work could be used as a potential protein carrier for oral delivery.
在这项工作中，描述了一种通过氢键促进的新型海藻酸钠/羧甲基壳聚糖水凝胶珠的合成策略。将两种聚合物的混合物滴入柠檬酸溶液中制备得到水凝胶珠。除了氢键，静电相互作用也参与了水凝胶珠的形成。热稳定性实验表明，羧甲基壳聚糖的含量越多，珠的热稳定性越好。珠表现出优异的 pH 敏感性、pH 可逆性和乳铁蛋白负载能力。珠的溶胀率及其蛋白质释放特性与 pH 有关，可以防止蛋白质在胃环境中过早释放。此外，圆二色性结果表明，乳铁蛋白在负载和释放过程中能够保持其结构。研究结果表明，本工作制备的水凝胶珠可用作口服递送的潜在蛋白质载体。
