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Preparation and Release Characteristics of Chitosan-calcium Gellan Gum Gel Beads

Author: YangFei
Tutor: XiaShuQin
School: Jiangnan University
Course: Of Food Science
Keywords: chitosan gellan gum BSA beads controlled release
CLC: TS201
Type: Master's thesis
Year: 2013
Downloads: 66
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Abstract


Protein are easily denatured in the stomach and degraded by enzymes presenting in thegastrointestinal tract, which directly promotes that a stable, safe and effective controlledrelease system is researched and developed. With some characteristics including rich source,security and stability, polysaccharide can be used as excellent matrix for controlled releasecarrier. The microcapsules formed by coating gel beads with chitosan become a potentialrelease carrier because of their good biocompatibility and mild formation conditions. In thispaper a protein functional ingredients-loaded chitosan-calcium gellan gum gel beads wasdeveloped through a combination of ionotropic gelation and polyelectrolyte complexation.Then the preparation process, formulation parameters and in vitro swelling and deliveryproperties were systematically studied in order to provide guidance for the development of theintestinal release carrier for protein functional ingredients.The excellent formulation of BSA loaded chitosan-calcium gellan gum gel beadsprepared by one-step way was determined by comparing the encapsulation efficiency，loadingcapacity and in vitro swelling and release characteristics of gel beads. That was as follows:gellan gum solution1.50%（w/v）, the mass ratio2:4of BSA/gellan gum, calcium chloridesolution0.25mol/L, chitosan solution0.5%（w/v）, the pH3.5of calcium chloride-chitosancrosslinking solution, the pH5.5of calcium gellan gum solution and vacuum drying.Correspondingly, the encapsulation efficiency and loading capacity of BSA in gel beads were85.41%and14.60%, respectively. The BSA cumulative release rate in different medium wasrespectively33.85%（in simulated gastric fluid, SGF2h）,52.24%（in simulated intestinalfluid, SIF3h） and58.91%（in simulated colonic fluid, SCF3h）. Compared with gel beadswithout chitosan coating, the encapsulation efficiency increased by nearly20%and the burstrelease rate in simulated gastric fluid reduced by nearly20%. In order to describe the kineticsof albumin release from formulations, some mathematical models were applied. For thechitosan-calcium gellan gum gel beads, the release profiles showed higher correlationcoefficients for the Higuchi and the first order models. The release exponent （n value） of theKorsmeyer–Peppas equation were less than0.43, which indicated the albumin releasemechanism may be Fickian diffusion.The ultrastructure of chitosan-calcium gellan gum gel beads were characterized byscanning electron microscopy （SEM） and optical microscope. The surface of wetchitosan-calcium gellan gum gel beads was relatively smooth and rounded. However, gelbeads produced a volume phase transition from spherical to irregular ellipsoidal structure andmany cracks existed on the surface after vaccum drying. After coated with chitosan,chitosan-gallen gum polyelectrolyte complex film endowed the gel beads a relatively densesurface with less and smaller cracks. The “core-shell” structure of gel beads provided a goodembedding system and gastrointestinal tract controlled release characteristics.Various physicochemical interactions among components and existence state ofcomponents were researched by fourier transform infrared spectroscopy （FTIR）, differentialscanning calorimetry （DSC） and X-ray diffraction （XRD）. The form of BSA loadedchitosan-calcium gellan gum gel beads was mainly controlled by the electrostatic interaction between chitosan and gellan gum and the ionic interactions between gellan gum and Ca2+. Thealbumin was uniformly dispersed in an amorphous state in the polymer matrix.The gellan gum/pectin blend material was used in order to improve the burst release ofchitosan-calcium gellan gum gel beads in simulated gastric fluid. When the gellan gum/pectin mass ratio was7:1. the burst release rate in SGF decreased by7%and the release ratein the SIF and SCF increased by nearly25%. Mathematical models fitting results showed thatthe release exponent （n value） of the Korsmeyer-Peppas equation were within the range from0.43to0.85, which indicated the albumin release mechanism may be irregular diffusion.Better encapsulation and controlled release effect were more easily achieved for protein orpeptide substance with larger molecular mass and poor hydrophilicity by comparing theapplicability of the system for different protein.

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