Gums induced microstructure stability in Ca(II)-alginate beads containing lactase analyzed by SAXS

Autores
Traffano Schiffo, Maria Victoria; Castro Giraldez, Marta; Fito, Pedro J.; Perullini, Ana Mercedes; Santagapita, Patricio Roman
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Previous works show that the addition of trehalose and gums in β-galactosidase (lactase) Ca(II)-alginate encapsulation systems improved its intrinsic stability against freezing and dehydration processes in the pristine state. However, there is no available information on the evolution in microstructure due to the constraints imposed by the operational conditions. The aim of this research is to study the time course of microstructural changes of Ca(II)-alginate matrices driven by the presence of trehalose, arabic and guar gums as excipients and to discuss how these changes influence the diffusional transport (assessed by LF-NMR) and the enzymatic activity of the encapsulated lactase. The structural modifications at different scales were assessed by SAXS. The incorporation of gums as second excipients induces a significant stabilization in the microstructure not only at the rod scale, but also in the characteristic size and density of alginate dimers (basic units of construction of rods) and the degree of interconnection of rods at a larger scale, improving the performance in terms of lactase activity.
Fil: Traffano Schiffo, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Politécnica de Valencia; España
Fil: Castro Giraldez, Marta. Universidad Politécnica de Valencia; España
Fil: Fito, Pedro J.. Universidad Politécnica de Valencia; España
Fil: Perullini, Ana Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina
Fil: Santagapita, Patricio Roman. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Materia
ALGINATE BEADS
ENCAPSULATION
HYDROCOLLOIDS
MICROSTRUCTURE
SMALL-ANGLE X-RAY SCATTERING (SAXS)
β-GALACTOSIDASE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/89485
Acceder
id CONICETDig_7a5517dc997cda4273d6a462796cf473
oai_identifier_str oai:ri.conicet.gov.ar:11336/89485
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Gums induced microstructure stability in Ca(II)-alginate beads containing lactase analyzed by SAXSTraffano Schiffo, Maria VictoriaCastro Giraldez, MartaFito, Pedro J.Perullini, Ana MercedesSantagapita, Patricio RomanALGINATE BEADSENCAPSULATIONHYDROCOLLOIDSMICROSTRUCTURESMALL-ANGLE X-RAY SCATTERING (SAXS)β-GALACTOSIDASEhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Previous works show that the addition of trehalose and gums in β-galactosidase (lactase) Ca(II)-alginate encapsulation systems improved its intrinsic stability against freezing and dehydration processes in the pristine state. However, there is no available information on the evolution in microstructure due to the constraints imposed by the operational conditions. The aim of this research is to study the time course of microstructural changes of Ca(II)-alginate matrices driven by the presence of trehalose, arabic and guar gums as excipients and to discuss how these changes influence the diffusional transport (assessed by LF-NMR) and the enzymatic activity of the encapsulated lactase. The structural modifications at different scales were assessed by SAXS. The incorporation of gums as second excipients induces a significant stabilization in the microstructure not only at the rod scale, but also in the characteristic size and density of alginate dimers (basic units of construction of rods) and the degree of interconnection of rods at a larger scale, improving the performance in terms of lactase activity.Fil: Traffano Schiffo, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Politécnica de Valencia; EspañaFil: Castro Giraldez, Marta. Universidad Politécnica de Valencia; EspañaFil: Fito, Pedro J.. Universidad Politécnica de Valencia; EspañaFil: Perullini, Ana Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; ArgentinaFil: Santagapita, Patricio Roman. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaElsevier2018-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/89485Traffano Schiffo, Maria Victoria; Castro Giraldez, Marta; Fito, Pedro J.; Perullini, Ana Mercedes; Santagapita, Patricio Roman; Gums induced microstructure stability in Ca(II)-alginate beads containing lactase analyzed by SAXS; Elsevier; Carbohydrate Polymers; 179; 1-2018; 402-4070144-8617CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0144861717311384info:eu-repo/semantics/altIdentifier/doi/10.1016/j.carbpol.2017.09.096info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:34:01Zoai:ri.conicet.gov.ar:11336/89485instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:34:01.477CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Gums induced microstructure stability in Ca(II)-alginate beads containing lactase analyzed by SAXS
title Gums induced microstructure stability in Ca(II)-alginate beads containing lactase analyzed by SAXS
spellingShingle Gums induced microstructure stability in Ca(II)-alginate beads containing lactase analyzed by SAXS
Traffano Schiffo, Maria Victoria
ALGINATE BEADS
ENCAPSULATION
HYDROCOLLOIDS
MICROSTRUCTURE
SMALL-ANGLE X-RAY SCATTERING (SAXS)
β-GALACTOSIDASE
title_short Gums induced microstructure stability in Ca(II)-alginate beads containing lactase analyzed by SAXS
title_full Gums induced microstructure stability in Ca(II)-alginate beads containing lactase analyzed by SAXS
title_fullStr Gums induced microstructure stability in Ca(II)-alginate beads containing lactase analyzed by SAXS
title_full_unstemmed Gums induced microstructure stability in Ca(II)-alginate beads containing lactase analyzed by SAXS
title_sort Gums induced microstructure stability in Ca(II)-alginate beads containing lactase analyzed by SAXS
dc.creator.none.fl_str_mv Traffano Schiffo, Maria Victoria
Castro Giraldez, Marta
Fito, Pedro J.
Perullini, Ana Mercedes
Santagapita, Patricio Roman
author Traffano Schiffo, Maria Victoria
author_facet Traffano Schiffo, Maria Victoria
Castro Giraldez, Marta
Fito, Pedro J.
Perullini, Ana Mercedes
Santagapita, Patricio Roman
author_role author
author2 Castro Giraldez, Marta
Fito, Pedro J.
Perullini, Ana Mercedes
Santagapita, Patricio Roman
author2_role author
author
author
author
dc.subject.none.fl_str_mv ALGINATE BEADS
ENCAPSULATION
HYDROCOLLOIDS
MICROSTRUCTURE
SMALL-ANGLE X-RAY SCATTERING (SAXS)
β-GALACTOSIDASE
topic ALGINATE BEADS
ENCAPSULATION
HYDROCOLLOIDS
MICROSTRUCTURE
SMALL-ANGLE X-RAY SCATTERING (SAXS)
β-GALACTOSIDASE
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Previous works show that the addition of trehalose and gums in β-galactosidase (lactase) Ca(II)-alginate encapsulation systems improved its intrinsic stability against freezing and dehydration processes in the pristine state. However, there is no available information on the evolution in microstructure due to the constraints imposed by the operational conditions. The aim of this research is to study the time course of microstructural changes of Ca(II)-alginate matrices driven by the presence of trehalose, arabic and guar gums as excipients and to discuss how these changes influence the diffusional transport (assessed by LF-NMR) and the enzymatic activity of the encapsulated lactase. The structural modifications at different scales were assessed by SAXS. The incorporation of gums as second excipients induces a significant stabilization in the microstructure not only at the rod scale, but also in the characteristic size and density of alginate dimers (basic units of construction of rods) and the degree of interconnection of rods at a larger scale, improving the performance in terms of lactase activity.
Fil: Traffano Schiffo, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Politécnica de Valencia; España
Fil: Castro Giraldez, Marta. Universidad Politécnica de Valencia; España
Fil: Fito, Pedro J.. Universidad Politécnica de Valencia; España
Fil: Perullini, Ana Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina
Fil: Santagapita, Patricio Roman. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
description Previous works show that the addition of trehalose and gums in β-galactosidase (lactase) Ca(II)-alginate encapsulation systems improved its intrinsic stability against freezing and dehydration processes in the pristine state. However, there is no available information on the evolution in microstructure due to the constraints imposed by the operational conditions. The aim of this research is to study the time course of microstructural changes of Ca(II)-alginate matrices driven by the presence of trehalose, arabic and guar gums as excipients and to discuss how these changes influence the diffusional transport (assessed by LF-NMR) and the enzymatic activity of the encapsulated lactase. The structural modifications at different scales were assessed by SAXS. The incorporation of gums as second excipients induces a significant stabilization in the microstructure not only at the rod scale, but also in the characteristic size and density of alginate dimers (basic units of construction of rods) and the degree of interconnection of rods at a larger scale, improving the performance in terms of lactase activity.
publishDate 2018
dc.date.none.fl_str_mv 2018-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/89485
Traffano Schiffo, Maria Victoria; Castro Giraldez, Marta; Fito, Pedro J.; Perullini, Ana Mercedes; Santagapita, Patricio Roman; Gums induced microstructure stability in Ca(II)-alginate beads containing lactase analyzed by SAXS; Elsevier; Carbohydrate Polymers; 179; 1-2018; 402-407
0144-8617
CONICET Digital
CONICET
url http://hdl.handle.net/11336/89485
identifier_str_mv Traffano Schiffo, Maria Victoria; Castro Giraldez, Marta; Fito, Pedro J.; Perullini, Ana Mercedes; Santagapita, Patricio Roman; Gums induced microstructure stability in Ca(II)-alginate beads containing lactase analyzed by SAXS; Elsevier; Carbohydrate Polymers; 179; 1-2018; 402-407
0144-8617
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0144861717311384
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.carbpol.2017.09.096
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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