Evaluation of the native gum of Guazuma ulmifolia for encapsulation of peptide fractions with ACE inhibitory activity
DOI:
https://doi.org/10.19230/jonnpr.3007Keywords:
Guazuma ulmifolia, polysaccharides, microencapsulation, HPLCAbstract
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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References
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