Electrophoresis of oil-containing edible microcapsules with protein-polyuronic shells

• Main Authors: A. Baerle, O. Dimova, L. Zadorojnai, P. Tatarov, A. Zenkovich
• Format: Article
• Language: English
• Published: National university of food technologies 2015-05-01
• Series: Ukrainian Food Journal
• Subjects: Microcapsules; Gelatin; Alginate; Hyaluronate; Electrodialysis; Electrophoresis
• Online Access: http://nbuv.gov.ua/j-pdf/UFJ_2014_3_2_8.pdf

Introduction.The aim of this work is to determine the sign of the charge of microcapsules shells, containing oil composition and to estimate stability of microcapsules with different diameters in the electric field. Materials and methods. The microcapsules were prepared by complex coacervation method. Remains of electrolytes were removed by dialysis or electro-dialysis. Purified microcapsules were subjected to electrophoresis at 100-400 V/m. Polydispersity was determined by means of our own method. Results and discussion. Small microcapsules with protein-poliuronate shells moves from the cathode (-) to the anode (+) during electrophoresis. Microcapsules with a diameter much than 35μm are most susceptible to degradation in the cathode space, while remaining stable at low pH values at the anode surface. Conclusions. Gelatin-Alginat and Gelatin-Hyaluronat shells have a negative electric charge. Electrophoresis can be used to obtain required diameter of coacervate microcapsules. High stability of the microcapsules in the anode space (acid) confirms the validity of their introduction into fermented dairy products.