Effect of molar weight of gelatin in the coating of alginate microparticles

Beraldo, Joelma Correia; Nogueira, Gislaine Ferreira; Prata, Ana Silvia; Grosso, Carlos Raimundo Ferreira

doi:10.1590/0104-1428.20210027

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ORIGINAL ARTICLE • Polímeros 31 (2) • 2021 • https://doi.org/10.1590/0104-1428.20210027 copy

Effect of molar weight of gelatin in the coating of alginate microparticles

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Abstract

The protein adsorption on the porous alginate microparticles was evaluated in regards to the coating ability and this protective effect during gastrointestinal assay. The coating was performed at suitable pH for optimized electrostatic interaction between protein and alginate. Concentrations of gelatin (HGE) and their hydrolysates (Collagel® (MGE) (> 10 kDa) and Fortigel® (LGE) (3 kDa)) from 1 to 10% (w/w) were tested. Higher protein adsorption was observed in the highest concentration of protein in solution and the amount adsorbed was inversely proportional to the degree of hydrolysis with 47.3, 41.4 and 29.3% of protein adsorbed when HGE, MGE and LGE were used, respectively. The particles that showed higher protein adsorption were submitted to gastrointestinal in vitro assay. In gastric simulation, 39.1, 41.8 and 49.0% of protein from HGE, MGE and LGE were solubilized while 81.3, 61.5 and 95.2% were solubilized after 5 h under enteric conditions.

Keywords:
microencapsulation; ionic gelation; electrostatic interaction; layer-by-layer; protein adsorption

Protein in solution (%)	Protein adsorbed (%)			Moisture content (%)
Protein in solution (%)	HGE	MGE	LGE	HGE	MGE	LGE
1	26. 5±0.6^{^Ea}^* * Averages followed by the same letters (upper cases on the same columns and lower cases on the same lines) did not differ according to Tukey´s test (p > 0.05). IGEL: Ionic gelation; HGE: Gelatin; MGE: Collagel®; LGE: Fortigel®.	25.1±0.5^{^Eb}	16.3±0.4^{^Ec}	86.9±1.0^{^Ac}	89.8±0.6^{^Ab}	91.6±0.8^{^Aa}
2	35.2±2.0^{^Da}	29.8±0.7^{^Db}	19.6±0.4^{^Dc}	86.0±0.8^{^Ac}	87.2±0.9^{^Bb}	88.8±0.8^{^BCa}
4	38.9±0.7^{^Ca}	32.6±0.8^{^Cb}	21.2±0.9^{^Cc}	82.6±0.6^{^Bc}	86.1±1.4^{^BCb}	88.8±0.2^{^BCa}
6	44.0±2.1^{^Ba}	40.1±0.6^{^Bb}	24.7±0.6^{^Bc}	78.4±1.0^{^Cc}	83.8±0.8^{^Cb}	89.1±0.5^{^BCa}
8	44.4±1.4^{^Ba}	40.8±1.4^{^ABb}	24.2±1.0^{^Bc}	78.0±1.1^{^CDc}	85.4±0.9^{^Db}	89.4±0.7^{^Ba}
10	47.3±1.1^{^Aa}	41.4±0.5^{^Ab}	29.3±0.5^{^Ac}	76.6±2.2^{^Dc}	81.1±0.9^{^Eb}	88.2±0.5^{^Ca}

Protein in solution (%)	Average size (D_0.5, µm)
Protein in solution (%)	IGEL + HGE	IGEL + MGE	IGEL + LGE
1	122.9±13.1 ^Ba^* * Averages followed by the same letters (upper cases on the same columns and lower cases on the same lines) did not differ according to Tukey´s test (p > 0.05). IGEL: Ionic gelation; HGE: Gelatin; MGE: Collagel®; LGE: Fortigel®.	132.6±7.8^Aa	139.8±9.7^Aa
2	137.1±11.3 ^Ba	143.1±6.4^Aa	117.8±5.9^Aa
4	147.7±31.3^Aba	135.0±33.9^Aa	134.9±22.7^Aa
6	164.9±20.2 ^Aba	110.1±4.0^Ab	132.5±13.4^Ab
8	158.3±15.3^Aba	111.2±6.1^Ab	116.3±6.3^Ab
10	200.2±53.5 ^Aa	128.9±22.9^Aa	120.5±16.6^Aa

Protein	Digestion time
Protein	Simulated gastric conditions pepsin, pH 2	Simulated intestinal conditions pancreatin, pH 7
	2h	7h	24h
HGE	39.1±5.3^Ac^* * Averages followed by the same letters (upper cases on the same columns and lower cases on the same lines) did not differ according to Tukey´s test (p > 0.05). IGEL: Ionic gelation; HGE: Gelatin; MGE: Collagel®; LGE: Fortigel®.	81.3±2.5^Bb	96.5±3.5^Aa
MGE	41.8±4.5^Ac	61.5±6.5^Cb	82.3±6.6^Ba
LGE	49.0±1.9^Ab	95.2±3.9^Aa	96.1±3.9^Aa

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