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Production and characterization of alginate microparticles obtained by ionic gelation and electrostatic adsorption of concentrated soy protein
Microencapsulation is used for protection and release of bioactive compounds. Combination of encapsulation methods allows the production of matrices with better technological properties compared to the application of one of the methods alone. Use of ionic gelation produces porous microparticles, and...
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| Published in: | Ciência rural 2018-01, Vol.48 (12) |
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| creator | Silverio, Gabriela Barros Sakanaka, Lyssa Setsuko Alvim, Izabela Dutra Shirai, Marianne Ayumi Grosso, Carlos Raimundo Ferreira |
| description | Microencapsulation is used for protection and release of bioactive compounds. Combination of encapsulation methods allows the production of matrices with better technological properties compared to the application of one of the methods alone. Use of ionic gelation produces porous microparticles, and coating it with a protein, by electrostatic interaction, may contribute to a better protection of the active compound. The objective of the research was to produce alginate microparticles (AG) through ionic gelation and to coat them with soluble protein from soy protein concentrate. Two factors were studied, calcium concentration during ionic gelation (0.8, 1.6 and 2.4% w/w) and pH (3.5 and 7.0) of the protein solution for electrostatic interaction. Zeta potential (ZP) of biopolymers and microparticles were determined. Microparticles were characterized according to its morphology, average size and size distribution, as well as protein adsorption. Microparticles presented (154-334μm) multinuclear distribution of active compound, continuous and smooth surface, with a great standard deviation considering average size. The calcium concentration did not influence the protein adsorption on microparticles.The pH used in protein adsorption showed significant effect, with higher adsorption occurring at pH 3.5 (6.5 to 6.7% w/w, dry basis,db, of adsorbed protein) compared to pH 7.0 (pKa AG |
| doi_str_mv | 10.1590/0103-8478cr20180637 |
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| fullrecord | <record><control><sourceid>proquest_doaj_</sourceid><recordid>TN_cdi_doaj_primary_oai_doaj_org_article_d3fe38b5f1144eabb7c8f46b10e8a9a1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><scielo_id>S0103_84782018001200750</scielo_id><doaj_id>oai_doaj_org_article_d3fe38b5f1144eabb7c8f46b10e8a9a1</doaj_id><sourcerecordid>2492260264</sourcerecordid><originalsourceid>FETCH-LOGICAL-c427t-75af088a68b0f10f5352a2404c6aa876a019b45a13af8a40db47bcebd9372dc33</originalsourceid><addsrcrecordid>eNpFkUtvEzEUhS0EUkPKL-jGEusp148Ze5ao4lGpEkjA2rp-BUfTcbCdRfgR_OZOkpKuLB2d-_necwi5YXDL-hE-AAPRaam0KxyYhkGoV2TFBqU72Y_Da7K6OK7I21q3AFwJKVfk3_eS_d61lGeKs6fuNxZ0LZT0F09ijhSnTZqxBfqYXMk7LC25KVSabcM0B0_tgS7W5OgmTHhBhSm4VnJti-Qo-prL7j_S5dmFuZWF6mnNB7oruYU0X5M3Eaca3j2_a_Lr86efd1-7h29f7u8-PnROctU61WMErXHQFiKD2IueI5cg3YCo1YDARit7ZAKjRgneSmVdsH4UinsnxJrcn7k-49bsSnrEcjAZkzkJuWzM85nGixiEtn1kTMqA1iqnoxwsg6BxXL5Yk9szq7oUpmy2eV_mZXnz4xi6OYZ-KgUYB1A9LAPvzwPL0X_2obaXES5Hzgfgg1xc4uxaMq-1hHhZk4E5tm4u-JfWxRNQY6Fv</addsrcrecordid><sourcetype>Open Website</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2492260264</pqid></control><display><type>article</type><title>Production and characterization of alginate microparticles obtained by ionic gelation and electrostatic adsorption of concentrated soy protein</title><source>SciELO Brazil</source><source>Publicly Available Content (ProQuest)</source><source>Alma/SFX Local Collection</source><creator>Silverio, Gabriela Barros ; Sakanaka, Lyssa Setsuko ; Alvim, Izabela Dutra ; Shirai, Marianne Ayumi ; Grosso, Carlos Raimundo Ferreira</creator><creatorcontrib>Silverio, Gabriela Barros ; Sakanaka, Lyssa Setsuko ; Alvim, Izabela Dutra ; Shirai, Marianne Ayumi ; Grosso, Carlos Raimundo Ferreira</creatorcontrib><description>Microencapsulation is used for protection and release of bioactive compounds. Combination of encapsulation methods allows the production of matrices with better technological properties compared to the application of one of the methods alone. Use of ionic gelation produces porous microparticles, and coating it with a protein, by electrostatic interaction, may contribute to a better protection of the active compound. The objective of the research was to produce alginate microparticles (AG) through ionic gelation and to coat them with soluble protein from soy protein concentrate. Two factors were studied, calcium concentration during ionic gelation (0.8, 1.6 and 2.4% w/w) and pH (3.5 and 7.0) of the protein solution for electrostatic interaction. Zeta potential (ZP) of biopolymers and microparticles were determined. Microparticles were characterized according to its morphology, average size and size distribution, as well as protein adsorption. Microparticles presented (154-334μm) multinuclear distribution of active compound, continuous and smooth surface, with a great standard deviation considering average size. The calcium concentration did not influence the protein adsorption on microparticles.The pH used in protein adsorption showed significant effect, with higher adsorption occurring at pH 3.5 (6.5 to 6.7% w/w, dry basis,db, of adsorbed protein) compared to pH 7.0 (<2.0% w/w, db, of adsorbed protein) indicating that electrostatic interaction was determinant for the protein coating. At this situation, ionic gelation microparticles and proteins presented ZP with opposite charges (pH>pKa AG<Isoelectric point, IP).
RESUMO: A microencapsulação é utilizada para a proteção de compostos bioativos e controle de sua liberação. A combinação de métodos de encapsulação permite a obtenção de matrizes com melhores propriedades tecnológicas em relação às técnicas utilizadas individualmente. Na gelificação iônica são produzidas micropartículas porosas, e o recobrimento por interação eletrostática com uma proteína permite a obtenção de micropartículas mais protetivas. O objetivo do trabalho foi produzir micropartículas de alginato (AG) através da gelificação iônica e recobri-las com proteínas solúveis de concentrado proteico de soja. Dois fatores foram estudados, o teor de cálcio utilizado na gelificação iônica (0,8,1,6 e 2,4% m/m) e o pH (3,5 e 7,0) para o recobrimento eletrostático com uma camada proteica. Os potenciais zeta (PZ) dos biopolímeros e das micropartículas foram determinados. As micropartículas foram caracterizadas quanto a morfologia, tamanho médio e sua distribuição e quanto ao teor de proteína adsorvida nas situações estudadas. As micropartículas obtidas apresentaram-se (154-334μm) com recheio distribuído de forma multinuclear, com superfície continua e visualmente lisas, porém com variação grande no tamanho médio. A variação do teor de cálcio não foi significativa na adsorção proteica. O pH utilizado na adsorção proteica foi significativo, com adsorções muito maiores em pH 3,5 (6,5 - 6,7% m/m de proteína adsorvida, base seca) comparado ao pH 7,0 (<2,0% m/m de adsorção proteica, base seca), indicando que a interação eletrostática foi determinante no recobrimento proteico. Nesta situação, micropartículas AG e a proteína apresentam PZ com cargas opostas (pH>pKa AG<ponto isoeletrico, PI).</description><identifier>ISSN: 0103-8478</identifier><identifier>ISSN: 1678-4596</identifier><identifier>EISSN: 1678-4596</identifier><identifier>DOI: 10.1590/0103-8478cr20180637</identifier><language>eng</language><publisher>Santa Maria: Universidade Federal de Santa Maria Centro de Ciencias Rurais</publisher><subject>Adsorption ; AGRONOMY ; alginate ; Alginates ; Alginic acid ; Bioactive compounds ; Biopolymers ; Calcium ; Caustic soda ; Chloride ; electrostatic interaction ; Electrostatic properties ; Encapsulation ; Gelation ; Hydrochloric acid ; ionic gelation ; Microencapsulation ; Microparticles ; Morphology ; pH effects ; Production methods ; Protein adsorption ; Proteins ; Size distribution ; Sodium ; soy protein ; Soybeans ; Vegetable oils ; Zeta potential</subject><ispartof>Ciência rural, 2018-01, Vol.48 (12)</ispartof><rights>2018. This work is published under https://creativecommons.org/licenses/by/4.0/deed.en (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>This work is licensed under a Creative Commons Attribution 4.0 International License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c427t-75af088a68b0f10f5352a2404c6aa876a019b45a13af8a40db47bcebd9372dc33</citedby><cites>FETCH-LOGICAL-c427t-75af088a68b0f10f5352a2404c6aa876a019b45a13af8a40db47bcebd9372dc33</cites><orcidid>0000-0002-4653-7669</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.proquest.com/docview/2492260264/fulltextPDF?pq-origsite=primo$$EPDF$$P50$$Gproquest$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.proquest.com/docview/2492260264?pq-origsite=primo$$EHTML$$P50$$Gproquest$$Hfree_for_read</linktohtml><link.rule.ids>230,314,776,780,881,24130,25732,27903,27904,36991,44569,74872</link.rule.ids></links><search><creatorcontrib>Silverio, Gabriela Barros</creatorcontrib><creatorcontrib>Sakanaka, Lyssa Setsuko</creatorcontrib><creatorcontrib>Alvim, Izabela Dutra</creatorcontrib><creatorcontrib>Shirai, Marianne Ayumi</creatorcontrib><creatorcontrib>Grosso, Carlos Raimundo Ferreira</creatorcontrib><title>Production and characterization of alginate microparticles obtained by ionic gelation and electrostatic adsorption of concentrated soy protein</title><title>Ciência rural</title><addtitle>Cienc. Rural</addtitle><description>Microencapsulation is used for protection and release of bioactive compounds. Combination of encapsulation methods allows the production of matrices with better technological properties compared to the application of one of the methods alone. Use of ionic gelation produces porous microparticles, and coating it with a protein, by electrostatic interaction, may contribute to a better protection of the active compound. The objective of the research was to produce alginate microparticles (AG) through ionic gelation and to coat them with soluble protein from soy protein concentrate. Two factors were studied, calcium concentration during ionic gelation (0.8, 1.6 and 2.4% w/w) and pH (3.5 and 7.0) of the protein solution for electrostatic interaction. Zeta potential (ZP) of biopolymers and microparticles were determined. Microparticles were characterized according to its morphology, average size and size distribution, as well as protein adsorption. Microparticles presented (154-334μm) multinuclear distribution of active compound, continuous and smooth surface, with a great standard deviation considering average size. The calcium concentration did not influence the protein adsorption on microparticles.The pH used in protein adsorption showed significant effect, with higher adsorption occurring at pH 3.5 (6.5 to 6.7% w/w, dry basis,db, of adsorbed protein) compared to pH 7.0 (<2.0% w/w, db, of adsorbed protein) indicating that electrostatic interaction was determinant for the protein coating. At this situation, ionic gelation microparticles and proteins presented ZP with opposite charges (pH>pKa AG<Isoelectric point, IP).
RESUMO: A microencapsulação é utilizada para a proteção de compostos bioativos e controle de sua liberação. A combinação de métodos de encapsulação permite a obtenção de matrizes com melhores propriedades tecnológicas em relação às técnicas utilizadas individualmente. Na gelificação iônica são produzidas micropartículas porosas, e o recobrimento por interação eletrostática com uma proteína permite a obtenção de micropartículas mais protetivas. O objetivo do trabalho foi produzir micropartículas de alginato (AG) através da gelificação iônica e recobri-las com proteínas solúveis de concentrado proteico de soja. Dois fatores foram estudados, o teor de cálcio utilizado na gelificação iônica (0,8,1,6 e 2,4% m/m) e o pH (3,5 e 7,0) para o recobrimento eletrostático com uma camada proteica. Os potenciais zeta (PZ) dos biopolímeros e das micropartículas foram determinados. As micropartículas foram caracterizadas quanto a morfologia, tamanho médio e sua distribuição e quanto ao teor de proteína adsorvida nas situações estudadas. As micropartículas obtidas apresentaram-se (154-334μm) com recheio distribuído de forma multinuclear, com superfície continua e visualmente lisas, porém com variação grande no tamanho médio. A variação do teor de cálcio não foi significativa na adsorção proteica. O pH utilizado na adsorção proteica foi significativo, com adsorções muito maiores em pH 3,5 (6,5 - 6,7% m/m de proteína adsorvida, base seca) comparado ao pH 7,0 (<2,0% m/m de adsorção proteica, base seca), indicando que a interação eletrostática foi determinante no recobrimento proteico. Nesta situação, micropartículas AG e a proteína apresentam PZ com cargas opostas (pH>pKa AG<ponto isoeletrico, PI).</description><subject>Adsorption</subject><subject>AGRONOMY</subject><subject>alginate</subject><subject>Alginates</subject><subject>Alginic acid</subject><subject>Bioactive compounds</subject><subject>Biopolymers</subject><subject>Calcium</subject><subject>Caustic soda</subject><subject>Chloride</subject><subject>electrostatic interaction</subject><subject>Electrostatic properties</subject><subject>Encapsulation</subject><subject>Gelation</subject><subject>Hydrochloric acid</subject><subject>ionic gelation</subject><subject>Microencapsulation</subject><subject>Microparticles</subject><subject>Morphology</subject><subject>pH effects</subject><subject>Production methods</subject><subject>Protein adsorption</subject><subject>Proteins</subject><subject>Size distribution</subject><subject>Sodium</subject><subject>soy protein</subject><subject>Soybeans</subject><subject>Vegetable oils</subject><subject>Zeta potential</subject><issn>0103-8478</issn><issn>1678-4596</issn><issn>1678-4596</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>PIMPY</sourceid><sourceid>DOA</sourceid><recordid>eNpFkUtvEzEUhS0EUkPKL-jGEusp148Ze5ao4lGpEkjA2rp-BUfTcbCdRfgR_OZOkpKuLB2d-_necwi5YXDL-hE-AAPRaam0KxyYhkGoV2TFBqU72Y_Da7K6OK7I21q3AFwJKVfk3_eS_d61lGeKs6fuNxZ0LZT0F09ijhSnTZqxBfqYXMk7LC25KVSabcM0B0_tgS7W5OgmTHhBhSm4VnJti-Qo-prL7j_S5dmFuZWF6mnNB7oruYU0X5M3Eaca3j2_a_Lr86efd1-7h29f7u8-PnROctU61WMErXHQFiKD2IueI5cg3YCo1YDARit7ZAKjRgneSmVdsH4UinsnxJrcn7k-49bsSnrEcjAZkzkJuWzM85nGixiEtn1kTMqA1iqnoxwsg6BxXL5Yk9szq7oUpmy2eV_mZXnz4xi6OYZ-KgUYB1A9LAPvzwPL0X_2obaXES5Hzgfgg1xc4uxaMq-1hHhZk4E5tm4u-JfWxRNQY6Fv</recordid><startdate>20180101</startdate><enddate>20180101</enddate><creator>Silverio, Gabriela Barros</creator><creator>Sakanaka, Lyssa Setsuko</creator><creator>Alvim, Izabela Dutra</creator><creator>Shirai, Marianne Ayumi</creator><creator>Grosso, Carlos Raimundo Ferreira</creator><general>Universidade Federal de Santa Maria Centro de Ciencias Rurais</general><general>Universidade Federal de Santa Maria</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>M0K</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>GPN</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0002-4653-7669</orcidid></search><sort><creationdate>20180101</creationdate><title>Production and characterization of alginate microparticles obtained by ionic gelation and electrostatic adsorption of concentrated soy protein</title><author>Silverio, Gabriela Barros ; Sakanaka, Lyssa Setsuko ; Alvim, Izabela Dutra ; Shirai, Marianne Ayumi ; Grosso, Carlos Raimundo Ferreira</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c427t-75af088a68b0f10f5352a2404c6aa876a019b45a13af8a40db47bcebd9372dc33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Adsorption</topic><topic>AGRONOMY</topic><topic>alginate</topic><topic>Alginates</topic><topic>Alginic acid</topic><topic>Bioactive compounds</topic><topic>Biopolymers</topic><topic>Calcium</topic><topic>Caustic soda</topic><topic>Chloride</topic><topic>electrostatic interaction</topic><topic>Electrostatic properties</topic><topic>Encapsulation</topic><topic>Gelation</topic><topic>Hydrochloric acid</topic><topic>ionic gelation</topic><topic>Microencapsulation</topic><topic>Microparticles</topic><topic>Morphology</topic><topic>pH effects</topic><topic>Production methods</topic><topic>Protein adsorption</topic><topic>Proteins</topic><topic>Size distribution</topic><topic>Sodium</topic><topic>soy protein</topic><topic>Soybeans</topic><topic>Vegetable oils</topic><topic>Zeta potential</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Silverio, Gabriela Barros</creatorcontrib><creatorcontrib>Sakanaka, Lyssa Setsuko</creatorcontrib><creatorcontrib>Alvim, Izabela Dutra</creatorcontrib><creatorcontrib>Shirai, Marianne Ayumi</creatorcontrib><creatorcontrib>Grosso, Carlos Raimundo Ferreira</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central</collection><collection>ProQuest Agriculture & Environmental Science Database</collection><collection>ProQuest Central Essentials</collection><collection>AUTh Library subscriptions: ProQuest Central</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>SciTech Premium Collection</collection><collection>Agriculture Science Database</collection><collection>Publicly Available Content (ProQuest)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>SciELO</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>Ciência rural</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Silverio, Gabriela Barros</au><au>Sakanaka, Lyssa Setsuko</au><au>Alvim, Izabela Dutra</au><au>Shirai, Marianne Ayumi</au><au>Grosso, Carlos Raimundo Ferreira</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Production and characterization of alginate microparticles obtained by ionic gelation and electrostatic adsorption of concentrated soy protein</atitle><jtitle>Ciência rural</jtitle><addtitle>Cienc. Rural</addtitle><date>2018-01-01</date><risdate>2018</risdate><volume>48</volume><issue>12</issue><issn>0103-8478</issn><issn>1678-4596</issn><eissn>1678-4596</eissn><abstract>Microencapsulation is used for protection and release of bioactive compounds. Combination of encapsulation methods allows the production of matrices with better technological properties compared to the application of one of the methods alone. Use of ionic gelation produces porous microparticles, and coating it with a protein, by electrostatic interaction, may contribute to a better protection of the active compound. The objective of the research was to produce alginate microparticles (AG) through ionic gelation and to coat them with soluble protein from soy protein concentrate. Two factors were studied, calcium concentration during ionic gelation (0.8, 1.6 and 2.4% w/w) and pH (3.5 and 7.0) of the protein solution for electrostatic interaction. Zeta potential (ZP) of biopolymers and microparticles were determined. Microparticles were characterized according to its morphology, average size and size distribution, as well as protein adsorption. Microparticles presented (154-334μm) multinuclear distribution of active compound, continuous and smooth surface, with a great standard deviation considering average size. The calcium concentration did not influence the protein adsorption on microparticles.The pH used in protein adsorption showed significant effect, with higher adsorption occurring at pH 3.5 (6.5 to 6.7% w/w, dry basis,db, of adsorbed protein) compared to pH 7.0 (<2.0% w/w, db, of adsorbed protein) indicating that electrostatic interaction was determinant for the protein coating. At this situation, ionic gelation microparticles and proteins presented ZP with opposite charges (pH>pKa AG<Isoelectric point, IP).
RESUMO: A microencapsulação é utilizada para a proteção de compostos bioativos e controle de sua liberação. A combinação de métodos de encapsulação permite a obtenção de matrizes com melhores propriedades tecnológicas em relação às técnicas utilizadas individualmente. Na gelificação iônica são produzidas micropartículas porosas, e o recobrimento por interação eletrostática com uma proteína permite a obtenção de micropartículas mais protetivas. O objetivo do trabalho foi produzir micropartículas de alginato (AG) através da gelificação iônica e recobri-las com proteínas solúveis de concentrado proteico de soja. Dois fatores foram estudados, o teor de cálcio utilizado na gelificação iônica (0,8,1,6 e 2,4% m/m) e o pH (3,5 e 7,0) para o recobrimento eletrostático com uma camada proteica. Os potenciais zeta (PZ) dos biopolímeros e das micropartículas foram determinados. As micropartículas foram caracterizadas quanto a morfologia, tamanho médio e sua distribuição e quanto ao teor de proteína adsorvida nas situações estudadas. As micropartículas obtidas apresentaram-se (154-334μm) com recheio distribuído de forma multinuclear, com superfície continua e visualmente lisas, porém com variação grande no tamanho médio. A variação do teor de cálcio não foi significativa na adsorção proteica. O pH utilizado na adsorção proteica foi significativo, com adsorções muito maiores em pH 3,5 (6,5 - 6,7% m/m de proteína adsorvida, base seca) comparado ao pH 7,0 (<2,0% m/m de adsorção proteica, base seca), indicando que a interação eletrostática foi determinante no recobrimento proteico. Nesta situação, micropartículas AG e a proteína apresentam PZ com cargas opostas (pH>pKa AG<ponto isoeletrico, PI).</abstract><cop>Santa Maria</cop><pub>Universidade Federal de Santa Maria Centro de Ciencias Rurais</pub><doi>10.1590/0103-8478cr20180637</doi><orcidid>https://orcid.org/0000-0002-4653-7669</orcidid><oa>free_for_read</oa></addata></record> |
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| identifier | ISSN: 0103-8478 |
| ispartof | Ciência rural, 2018-01, Vol.48 (12) |
| issn | 0103-8478 1678-4596 1678-4596 |
| language | eng |
| recordid | cdi_doaj_primary_oai_doaj_org_article_d3fe38b5f1144eabb7c8f46b10e8a9a1 |
| source | SciELO Brazil; Publicly Available Content (ProQuest); Alma/SFX Local Collection |
| subjects | Adsorption AGRONOMY alginate Alginates Alginic acid Bioactive compounds Biopolymers Calcium Caustic soda Chloride electrostatic interaction Electrostatic properties Encapsulation Gelation Hydrochloric acid ionic gelation Microencapsulation Microparticles Morphology pH effects Production methods Protein adsorption Proteins Size distribution Sodium soy protein Soybeans Vegetable oils Zeta potential |
| title | Production and characterization of alginate microparticles obtained by ionic gelation and electrostatic adsorption of concentrated soy protein |
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