Jump to main content
Jump to site search

Issue 108, 2016
Previous Article Next Article

Modification of pea protein isolate for ultrasonic encapsulation of functional liquids

Author affiliations

Abstract

This study reports on the ultrasonic processing of pea protein isolate (PPI) in phosphate-buffered saline (PBS, pH 7.4) and Tris/HCl (pH 8) buffer systems in order to modify its properties for use in the encapsulation of functional liquids. Tetradecane-filled microspheres were synthesized using ultrasonically-modified PPI as a shell material under high intensity 20 kHz ultrasound irradiation. Tetradecane was used as a model liquid, which could in principle be replaced by functional liquids such as vitamins, fish oil, etc. The solubility of water-insoluble globulin present in PPI was significantly improved in the first sonication step, which was confirmed by solubility measurements and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis. The hydrodynamic diameter measurements indicated that the dissolved pea proteins formed soluble aggregates. The size, size distribution, shell thickness, mechanical strength and yield of PPI microspheres were controlled by the variation of ultrasonic parameters in the first step. In terms of stability, the microspheres maintained a core–shell structure and their size remained unchanged after one-month storage at 4 °C. Most of the microspheres had a spherical shape with a smooth surface morphology. The shell thickness varied with the surface activity and solubility of PPI, which in turn were affected by sonication time. Average stiffness ranging from 9.5 to 22 mN m−1 and average Young's modulus from 0.58 to 2.35 MPa were obtained by using atomic force microscopy (AFM). Disulphide crosslinking and noncovalent interactions played a role in the shell formation, also facilitating the storage stability of PPI microspheres.

Graphical abstract: Modification of pea protein isolate for ultrasonic encapsulation of functional liquids

Back to tab navigation

Publication details

The article was received on 09 Jul 2016, accepted on 31 Oct 2016 and first published on 01 Nov 2016


Article type: Paper
DOI: 10.1039/C6RA17585F
Citation: RSC Adv., 2016,6, 106130-106140
  • Open access: Creative Commons BY license
  •   Request permissions

    Modification of pea protein isolate for ultrasonic encapsulation of functional liquids

    Q. Ye, M. Biviano, S. Mettu, M. Zhou, R. Dagastine and M. Ashokkumar, RSC Adv., 2016, 6, 106130
    DOI: 10.1039/C6RA17585F

    This article is licensed under a Creative Commons Attribution 3.0 Unported Licence. Material from this article can be used in other publications provided that the correct acknowledgement is given with the reproduced material.

    Reproduced material should be attributed as follows:

    • For reproduction of material from NJC:
      [Original citation] - Published by The Royal Society of Chemistry (RSC) on behalf of the Centre National de la Recherche Scientifique (CNRS) and the RSC.
    • For reproduction of material from PCCP:
      [Original citation] - Published by the PCCP Owner Societies.
    • For reproduction of material from PPS:
      [Original citation] - Published by The Royal Society of Chemistry (RSC) on behalf of the European Society for Photobiology, the European Photochemistry Association, and RSC.
    • For reproduction of material from all other RSC journals:
      [Original citation] - Published by The Royal Society of Chemistry.

    Information about reproducing material from RSC articles with different licences is available on our Permission Requests page.

Search articles by author

Spotlight

Advertisements