EFFECT OF MANUFACTURING PARAMETERS ON THE RELEASE PROFILES OF CASEIN-LOADED ALGINATE MICROSPHERES PREPARED BY EMULSIF1CATION/INTERNAL GELATION

摘要：

Alginate microspheres have been prepared by emulsification/internal gelation technique for controlled protein delivery, based on the non-toxicity of the polymers and mild conditions used in the method. Using this method, small size (< 30 μm) microspheres after lyophilization are obtained, which are comparable to microspheres obtained with traditional techniques. The encapsulation efficiency of casein is above 70％. In vitro release experiments show that the release of this protein is slow in simulated gastric fluid (pH 1.2), and fast in simulated intestinal fluid (pH 6.8).

关键词： alginate casein emulsification/internal gelation microspheres

作者: Ranran Li Xingxiang Zhang Haifeng Shi

作者单位: School of Science, Tianjin Polytechnic University, Tianjin 300160, China Tianjin Municipal Key Lab of Fiber Modification and Functional Fibers, Tianjin Polytechnic Universit

会议类型: 国际会议

会议名称: The First Symposium on Innovative Polymers for Controlled Delivery(新型高分子材料与控制释放国际会议 SIPCD 2010)

会议地点: 苏州

会议语种:英文

页码: 369-371

在线出版日期: 2010-09-14（万方平台首次上网日期，不代表论文的发表时间）