controlled release

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

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.

Desk02 theme