Whey microbeads as a matrix for the encapsulation and immobilisation of riboflavin and peptides

Kinetics of immobilisation and release of tryptophan, riboflavin and peptides from whey protein microbeads

“…The migration of amino acids or peptides from solution into microbeads has previously been shown to be a partition process where the extent of the compounds migration is influenced by the affinity of the compound for the whey microbead. The more hydrophobic the amino acid or peptide the greater the mass of compound that resided within the microbead phase at equilibrium (O'Neill et al, 2014). The data in Table 1 expands on this by showing that the rate of migration is also influenced by this hydrophobic interaction, the stronger the affinity the faster the rate of uptake.…”

“…Previous studies have shown that hydrophobic interactions between compounds and whey microbeads can influence the E (%) at equilibrium, with E (%) increasing with increasing molecule hydrophobicity (O'Neill et al, 2014). Interestingly the same hydrophobic interactions appear to influence both the rate constant for encapsulation (k e ) and release (k r ).…”

“…Studies using blank whey based microparticles have shown that adsorption/absorption of compounds into such 'blank' microparticles can be a more effective method for encapsulating compounds such as insulin and riboflavin than adding the compounds to the microparticle forming solution (Déat-Lainé et al, 2013;O'Neill et al, 2014). From the kinetics studies on tryptophan, riboflavin and peptides presented in this paper it may be concluded that loading of the microbeads occurs over a short period of time, increasing the potential of blank microbeads as a viable method of encapsulating small hydrophobic molecules.…”

“…O'Neill et al (2014) expanded on this sorption approach by encapsulating a range of compounds in preformed whey microbeads. This research showed that hydrophobic interactions between the microbeads and the compounds to be http://dx.doi.org/10.1016/j.foodchem.2015.01.131 0308-8146/Ó 2015 Elsevier Ltd. All rights reserved.…”

Use of Whey Protein for Encapsulation and Controlled Release of Probiotic From Protein Microencapsule in Ex Vivo Porcine Gastrointestinal Contents

“…The preparation of the whey microcapsule was carried out according to the method described by O'Neill [6] with some modification. WPI powder (6 % w/v) was rehydrated in distilled water, agitating the solution for 1 hour at room temperature and then allowed to stand for 2 hours to ensure complete hydration of the proteins.…”