Entrapment of proteins and peptides in chitosan-polyphosphoric acid hydrogel beads: A new approach to achieve both high entrapment efficiency and controlled in vitro release.
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DOI: 10.1016/j.foodchem.2017.07.021
Abstract: Bovine serum albumin (BSA), whey protein isolate (WPI), insulin and a casein hydrolysate were entrapped in chitosan-polyphosphoric acid (PPA) beads. The in vitro release of protein from the beads in simulated gastric fluid (SGF, pH… read more here.
Keywords: vitro release; entrapment; polyphosphoric acid; chitosan polyphosphoric ... See more keywords