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Abstract:

The stability and controlled release of certain active substances (such as flavors, drugs, enzymes, essential oils, etc.) can be achieved through encapsulation. Ionically cross-linked hydrogels such as alginate- or alginate-chitosan-CaCl2 beads were proposed as suitable materials for encapsulation systems (Deladino et al. 2008; Han et al. 2008). Alginate beads coated with chitosan were used for encapsulation and release of different proteins (Coppi and Iannuccelli 2009; Zhou et al. 2010). Direct interaction between them forms beads with improved mechanical properties associated with reinforcement of bead structure due to chitosan binding to free alginate sites by cooperative ionic bounds (Deladino et al. 2008). © 2015, Springer Science+Business Media New York.

Registro:

Documento: Artículo
Título:Stabilization and controlled release of invertase through the addition of trehalose in wet and dried Alginate-Chitosan Beads
Autor:Santagapita, P.R.; Mazzobre, M.F.; Buera, M.P.
Filiación:Departamentos de Industrias y de Química Orgánica, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires (FCEyN-UBA), National Council of Scientific and Technical Research (CONICET), Buenos Aires, Argentina
Palabras clave:Alginate beads; Chitosan; Drying immobilization; Encapsulation; Enzyme release; Enzyme stability; Transport mechanism; Trehalose
Año:2015
Página de inicio:353
Página de fin:360
DOI: http://dx.doi.org/10.1007/978-1-4939-2578-0_28
Título revista:Food Engineering Series
Título revista abreviado:Food Eng. Ser.
ISSN:15710297
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15710297_v_n_p353_Santagapita

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Citas:

---------- APA ----------
Santagapita, P.R., Mazzobre, M.F. & Buera, M.P. (2015) . Stabilization and controlled release of invertase through the addition of trehalose in wet and dried Alginate-Chitosan Beads. Food Engineering Series, 353-360.
http://dx.doi.org/10.1007/978-1-4939-2578-0_28
---------- CHICAGO ----------
Santagapita, P.R., Mazzobre, M.F., Buera, M.P. "Stabilization and controlled release of invertase through the addition of trehalose in wet and dried Alginate-Chitosan Beads" . Food Engineering Series (2015) : 353-360.
http://dx.doi.org/10.1007/978-1-4939-2578-0_28
---------- MLA ----------
Santagapita, P.R., Mazzobre, M.F., Buera, M.P. "Stabilization and controlled release of invertase through the addition of trehalose in wet and dried Alginate-Chitosan Beads" . Food Engineering Series, 2015, pp. 353-360.
http://dx.doi.org/10.1007/978-1-4939-2578-0_28
---------- VANCOUVER ----------
Santagapita, P.R., Mazzobre, M.F., Buera, M.P. Stabilization and controlled release of invertase through the addition of trehalose in wet and dried Alginate-Chitosan Beads. Food Eng. Ser. 2015:353-360.
http://dx.doi.org/10.1007/978-1-4939-2578-0_28