Microcapsules with Protein Fibril Reinforced Shells: Effect of Fibril Properties on Mechanical Strength of the Shell
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- 作者：Nam-Phuong K. Humblet-Hua ; Erik van der Linden ; Leonard M. C. Sagis
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2012
- 出版时间：September 19, 2012
- 年：2012
- 卷：60
- 期：37
- 页码：9502-9511
- 全文大小：845K
- 年卷期：v.60,no.37(September 19, 2012)
- ISSN：1520-5118
文摘
In this study, we produced microcapsules using layer-by-layer adsorption of food-grade polyelectrolytes on an emulsion droplet template. We compared the mechanical stability of microcapsules to shells consisting of alternating layers of ovalbumin鈥揾igh methoxyl pectin (Ova鈥揌MP) complexes and semi-flexible ovalbumin (Ova) fibrils (average contour length, Lc 200 nm), with microcapsules built of alternating layers of lysozyme鈥揾igh methoxyl pectin (LYS鈥揌MP) complexes and lysozyme (LYS) fibrils. Two types of LYS fibrils were used: short and rod-like (Lc 500 nm) and long and semi-flexible (Lc = 1.2鈥?.5 渭m). At a low number of layers (鈮?), microcapsules from Ova complexes and fibrils were stronger than microcapsules prepared from LYS complexes and fibrils. With an increase of the number of layers, the mechanical stability of microcapsules from LYS鈥揌MP/LYS fibrils increased significantly and capsules were stronger than those prepared from Ova鈥揌MP/Ova fibrils with the same number of layers. The contour length of the LYS fibrils did not have a significant effect on mechanical stability of the LYS鈥揌MP/LYS fibril capsules. The stiffer LYS fibrils produce capsules with a hard but more brittle shell, whereas the semi-flexible Ova fibrils produce capsules with a softer but more stretchable shell. These results show that mechanical properties of this type of capsule can be tuned by varying the flexibility of the protein fibrils.