encapsulation of proteins

8/10/2019 encapsulation of proteins

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ENCAPSULATION OF PROTEIN


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ENCAPSULATION OF PROTEIN

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GROUP 4:

Maha Saeed 2010-ag-2854 Izza Munir 2010-ag-2853

Rakia Sahar 2010-ag-2855

Faryal Farooq 2010-ag-2858

Zunaira Saleem

Tayyba Batool

Rakhshnda

Hafiz Wohaib

M shoaib

Kashif


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ENCAPSULATION TECHNOLOGY Encapsulation can be defined as a process where a

continuous thin coating is formed around solid particles,

liquid droplets, or gas cells that are fully contained withinthe capsule wall.

Encapsulation technology has been used in the food industry

for more than 60 years as a way to provide liquid and solid

ingredients as an effective barrier for environmental and/or

chemical interactions until release is desired.

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TYPE OF CAPSULE BY THEIR SIZE

Encapsulated particles are called microcapsuleswhen the size range is between 0.2 and 5,000m.

Macro capsules when the range is larger than

5,000m.

Nano capsules when the range is smaller than

0.2m (200 nm).

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CRITERIA TO BE AWARE Microcapsule properties may be changed to suit specific

core applications, including composition , mechanism of

release, particle size, final physical form, and cost.

When designing encapsulation processes, it must be clearly

established what type of functions encapsulated core can

provide to the final product in order to select the most

suitable coating material.

Furthermore, the different processing conditions that the

product will go through before release are of essential

consideration.

Other important features to take into account are the optimum

concentration of the active core, the mechanism of release ,

the final particle size, density, and stability requirements ofthe encapsulated ingredient. 5


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MICRO-ENCAPSULATION OF

PROTEIN

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THE MICROENCAPSULATION

TECHNIQUES APPLIED TO PROTEINS

The two techniques mainly used for microencapsulation ofactive material by vegetable proteins are

spray-drying

Coacervation

Both processes share the aspect of "green chemistry.

Spray drying Spray-drying is a continuous process to convert an initial

liquid into a solid powder of micro particles .

It is a very common dehydration process used to form acontinuous matrix surrounding the active substances.

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SPRAY DRYING CONTI..

The initial liquid (solution, emulsion or suspension)

containing wall and core materials is sprayed into a streamof heated air.

The solvent, almost always water, is evaporated to give

instantaneous powder production.

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Advantages of spray drying:

simple

Inexpensive

Rapid

Disadvantages of spray drying

loss of a significant amount of product

possibility of degradation of sensitive products at high

drying temperatures.

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MICROENCAPSULATION BYCOACERVATION

Microencapsulation by coacervation is carried out byprecipitation of wall forming materials.

And it depends upon following fcators:

change of pH or temperature,

addition of a non-solvent or electrolyte compound

This controlled desolvation results in the formation of a

polymeric network around the core. This shell of coacervates can be solidified using a chemical

or enzymatic cross-linker.

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Simple Coacervation:

Simple coacervation involves only one colloidal solute and

thus formation of a single polymer envelope.

Complex Coacervation:

Complex coacervation is produced by mixing two oppositelycharged polyelectrolytes for shell formation around an active

core.

These two processes give high values (up to 100%) of

microencapsulation efficiency (MEE).

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PLANT PROTEINS IN MICROENCAPSULATION

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PLANT PROTEINS IN

MICROENCAPSULATION Used as wall forming material for variety of active

compounds

Potentially useful microencapsulation proteins are from

Pea

Soya

Wheat

Rice

Oat

Barley

Corn

Sunflower

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Pea protein Protein content 20-30%

Protein fractions: Globulin 65-80%, Albumin & Glutelin

Have good gel forming & emulsifying properties

Polysaccharide-protein interactions give excellent functional propertieswithout chemical & enzyme treatment.

This interaction creates stable emulsion, better particle size distribution

& improved efficiency of microencapsulation.

Used for active materials protection & emulsion stabilization

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MICROENCAPSULATION WITH PEA

PROTEIN AND POLYSACCHARIDE AS

WALL MATERIAL

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SOYA PROTEIN Protein fractions: Glycenin 35-40%, Conglycin 50-90%

Have interesting gel forming, emulsifying & surfactantproperties

Used as individual coating material or mixed with

polysaccharides.

Protein & carbohydrate as carrier material favors better

protection, oxidative stability & drying properties.

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MICROENCAPSULATION WITH SPI BASED

WALL MATERIAL

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WHEAT PROTEIN

Gluten important protein fraction

Other proteins are glutenin and gliadin

Used for gel & film formation due to viscoelasticity & low

solubility

Wheat-polysaccharide interactions give goodencapsulation to surface active materials

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RICE PROTEIN Protein content 12-20% in whole rice

In white rice 6-15%

Protein fractions: Glutenin 75%, Globulin 15%, Albumin6%, Prolamin 3%

Show excellent foaming and emulsifying properties Make bonds with polysaccharides(alginate &

carrageenan)

These properties provide favorable characteristics for wallformation.

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OAT PROTEIN

Protein content 12-24%

Have very attractive amino acid composition

Protein fractions: Globulin 70-80%, Albumin 20-30%

Have poor solubility & functional properties

Solubility, emulsifying & foaming capacity can be

improved by hydrolysis, acetylation & succinylation

Native properties are not suitable for encapsulation.

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BARLEY PROTEIN

Protein fractions: Glutelin, Hordein

Both fractions show excellent film forming & emulsifyingproperties.

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CORN PROTEIN

Protein fractions: Prolamin, Zein

Soluble in hydro-alcoholic solution

Well known for filmogenic properties.

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Cereal proteins in

microencapsulation

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SUNFLOWER PROTEIN

27% protein content in defatted sunflower flour

20-40% crude protein in dehulled seed

Protein fractions: Globulin 55-60%, Albumin 17-23%, Glutelin11-17%, Prolamin1-4%

Better emulsifying properties at pH 7-8 Heating increases emulsion stability but reduces emulsion

formation capacity

Solubility of globulin depends on pH

Albumin has good solubility independent of pH Less efficient in foaming but foams are more stable overtime

Properties improvement by chemical treatment

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INDUSTRIAL APPLICATIONS OF

MICROENCAPSULATION BYVEGETABLE PROTEINS

Pea proteins show good properties for theirapplication, in particular for the production of

Adhesives

Bioplastics

Emulsifiers

Wall forming materials

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Functional properties of wheat proteins and corn zein

have several applications in the field of

Adhesives.

Matrix materials for microencapsulation.

Textiles

Cosmetics. Biodegradable plastics.

Soy bean proteins are used as

wall forming materials in the food industry to mask the

undesirable taste of some nutritional additives.

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CONCLUSIONS AND FUTURE

PROSPECTS

The various studies have proved the ability of proteins to

efficiently protect different forms of active materials(hydrophilic or hydrophobic, solid or liquid) as an

encapsulating agent, using both spray-drying and

coacervation methods.

Vegetable proteins widely used as encapsulants are pea

protein isolate, soy protein isolate, wheat gliadins, corn

zein and barley protein.

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REFERENCES:

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Alla Nesterenko1,2, Isabelle Alric1,2, Francoise

Silvestre1,2, Vanessa Durrieu1,21 Universit de Toulouse,INP-ENSIACET, LCA (Laboratoire de Chimie Agro-

industrielle), F-31030 Toulouse,France 2 INRA, UMR

1010 CAI, F-31030 Toulouse, France.


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encapsulation of proteins

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