Preparation of functional ingredients based on the encapsulation principle for the conservation of native structure of biologically active proteins

УДК 544.773.432;547.485.5

In this paper, we present the results of studies on the development of functional ingredients using the principle of encapsulation to preserve the native structure of biologically active proteins. Observations were made on the change in their mechanical properties and the amount of released encapsulated protein under conditions of enzymatic hydrolysis in vitro. The study of mechanical properties shows that the capsules become denser under conditions of a simulated “stomach”, which is due to the “shrinkage” of the biopolymer gel at low pH values. In the phase of the model “intestine”, swelling of the capsules takes place and their subsequent decay, which allows to speak about controlled release of encapsulated bioactive components. It was noted that the multilayer capsules had the greatest propensity to withstand the aggressive environment of the “model stomach” and concentrate in themselves the maximum amount of the bioactive component. It was found that protein concentration in the capsules was reduced by 20% during the passage of the “artificial stomach” phase, but 80% of the active substance was released in imitated intestinal conditions. The results of the studies show that changes in mechanical properties and swelling of encapsulated functional ingredients provide a direct link in controlling the release of biologically active substances at a particular location of the simulated human gastrointestinal tract.

Desk02 theme