Evaluation of the native gum of Guazuma ulmifolia for encapsulation of peptide fractions with ACE inhibitory activity
Aim: The aim was to evaluate the optimal conditions for the encapsulation of peptide fractions from Vigna unguiculate (5-3 kDa) with ACE inhibitory activity. Methods: The Guazuma ulmifolia native gum was obtained by seed hydration and later precipitation with alcohol. The monosaccharides compositio...
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Asociación Para el Progreso de la Biomedicina
2019-08-01
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doaj-0ce486114fe8449faab3c39ace5842322020-11-25T01:52:01ZengAsociación Para el Progreso de la BiomedicinaJounal of Negative and No Positive Results2529-850X2529-850X2019-08-014877478410.19230/jonnpr.3007Evaluation of the native gum of Guazuma ulmifolia for encapsulation of peptide fractions with ACE inhibitory activityLuis Chel-Guerrero0Facultad de Ingeniería Química, Universidad Autónoma de Yucatán. Mérida, Yucatán. MéxicoAim: The aim was to evaluate the optimal conditions for the encapsulation of peptide fractions from Vigna unguiculate (5-3 kDa) with ACE inhibitory activity. Methods: The Guazuma ulmifolia native gum was obtained by seed hydration and later precipitation with alcohol. The monosaccharides composition was carried out by high performance liquid chromatography. For the encapsulation process, a factorial design 23 was carried out, where the factors were the concentration of calcium chloride (0.5, 1 and 1.5 M), hardening time (20, 40 and 60 min) and gum concentration (0.5 1 and 1.5%); the response variable was the amount of encapsulated protein. Results: The native gum from Guazuma ulmifolia was composed by galactose, manose, sucrose and glucose. It was observed that the conditions of the experimental design did not allow to encapsulate peptide fraction, since the yield was less than 2%. Conclusions: It was observed that increase in calcium chloride and hardening time were not enough to achieve the encapsulation of the peptide fraction. https://www.jonnpr.com/PDF/3007.pdfGuazuma ulmifoliapolysaccharidesmicroencapsulationHPLC |
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DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Luis Chel-Guerrero |
spellingShingle |
Luis Chel-Guerrero Evaluation of the native gum of Guazuma ulmifolia for encapsulation of peptide fractions with ACE inhibitory activity Jounal of Negative and No Positive Results Guazuma ulmifolia polysaccharides microencapsulation HPLC |
author_facet |
Luis Chel-Guerrero |
author_sort |
Luis Chel-Guerrero |
title |
Evaluation of the native gum of Guazuma ulmifolia for encapsulation of peptide fractions with ACE inhibitory activity |
title_short |
Evaluation of the native gum of Guazuma ulmifolia for encapsulation of peptide fractions with ACE inhibitory activity |
title_full |
Evaluation of the native gum of Guazuma ulmifolia for encapsulation of peptide fractions with ACE inhibitory activity |
title_fullStr |
Evaluation of the native gum of Guazuma ulmifolia for encapsulation of peptide fractions with ACE inhibitory activity |
title_full_unstemmed |
Evaluation of the native gum of Guazuma ulmifolia for encapsulation of peptide fractions with ACE inhibitory activity |
title_sort |
evaluation of the native gum of guazuma ulmifolia for encapsulation of peptide fractions with ace inhibitory activity |
publisher |
Asociación Para el Progreso de la Biomedicina |
series |
Jounal of Negative and No Positive Results |
issn |
2529-850X 2529-850X |
publishDate |
2019-08-01 |
description |
Aim: The aim was to evaluate the optimal conditions for the encapsulation of peptide fractions from Vigna unguiculate (5-3 kDa) with ACE inhibitory activity.
Methods: The Guazuma ulmifolia native gum was obtained by seed hydration and later precipitation with alcohol. The monosaccharides composition was carried out by high performance liquid chromatography. For the encapsulation process, a factorial design 23 was carried out, where the factors were the concentration of calcium chloride (0.5, 1 and 1.5 M), hardening time (20, 40 and 60 min) and gum concentration (0.5 1 and 1.5%); the response variable was the amount of encapsulated protein.
Results: The native gum from Guazuma ulmifolia was composed by galactose, manose, sucrose and glucose. It was observed that the conditions of the experimental design did not allow to encapsulate peptide fraction, since the yield was less than 2%.
Conclusions: It was observed that increase in calcium chloride and hardening time were not enough to achieve the encapsulation of the peptide fraction.
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topic |
Guazuma ulmifolia polysaccharides microencapsulation HPLC |
url |
https://www.jonnpr.com/PDF/3007.pdf |
work_keys_str_mv |
AT luischelguerrero evaluationofthenativegumofguazumaulmifoliaforencapsulationofpeptidefractionswithaceinhibitoryactivity |
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1724995291955855360 |