Maize arabinoxylan gels as protein delivery matrices

Area of Science:

• Food Science
• Biopolymer Science
• Materials Science

Background:

• Arabinoxylans are plant-derived polysaccharides with gelling properties.
• Enzymatic cross-linking offers a method for creating functional hydrogels.
• Controlling protein release from hydrogels is crucial for various applications.

Purpose of the Study:

• To investigate the gelation of maize bran arabinoxylans induced by laccase.
• To evaluate the impact of insulin and beta-lactoglobulin on gel properties.
• To assess the controlled release of proteins from these arabinoxylan gels.

Main Methods:

• Laccase-induced gelation of maize bran arabinoxylans at 2.5% (w/v).
• Incorporation of insulin (5 kDa) or beta-lactoglobulin (18 kDa) at 0.1% (w/v).
• Measurement of gel elasticity and cross-link content (di- and triferulic acids).
• Determination of protein release rates and apparent diffusion coefficients.

Main Results:

• Insulin and beta-lactoglobulin did not alter gel elasticity (9 Pa) or cross-link content.
• Protein release rate was dependent on molecular weight, with smaller insulin releasing faster.
• Apparent diffusion coefficients were 0.99 x 10(-7) cm(2)/s for insulin and 0.79 x 10(-7) cm(2)/s for beta-lactoglobulin.

Conclusions:

• Maize bran arabinoxylan gels exhibit stable properties in the presence of proteins.
• These gels demonstrate tunable protein release capabilities.
• Maize bran arabinoxylan gels are promising for controlled protein delivery systems.