Micellization and aggregation behavior of crocin with bovine serum albumin: A biophysical study

Phase separation, aggregation, and complexation of triton-X100 and bovine serum albumin mixture: A combined cloud point and UV-visible spectroscopic approaches

Phase separation and aggregation behaviour of triton X-100 (TX-100) and bovine serum albumin (BSA) mixture were investigated using cloud point and UV-visible spectroscopic techniques. The effects of various hydrotropes (HYTs) - namely, sodium salicylate (SS), sodium benzoate (SB), glycerol (Glyc), and 4-aminobenzoic acid (4-ABA) - on the cloud point (CP) of TX-100 + BSA were determined. The obtained CP values for the mixed system in the presence of HYTs followed the order: The measured critical micellization concentration (CMC) values of the TX-100 + BSA mixture were found to be significantly altered with varying amounts of BSA. The calculated free energy of clouding and micellization indicated the non-spontaneous nature of the phase transition and the spontaneous association of the TX-100 + BSA mixture. The non-spontaneity of phase separation decreased with increasing concentrations of HYTs. The enumerated values of ∆Hco and ∆Sco were consistently recorded as negative and positive magnitudes, respectively, in all aqueous HYTs media. The clouding process occurred due to a combination of hydrophobic and electrostatic interactions. The binding constant of the mixed system was determined employing the UV-vis spectroscopic method using the Benesi-Hildebrand equation.

Microencapsulation of functional ovalbumin and bovine serum albumin with polylysine-alginate complex for sustained protein vehicle's development

Overcoming harsh gastric environment is still a challenging to bioactive proteins, microencapsulation provides one strategy in designing this protection barrier. In this work, bovine serum albumin and ovalbumin were chosen as model proteins, while polylysine-alginate complex was fabricated for microencapsulation purpose. Both of the protein-loaded microcapsules had regular internal microstructures. The model protein's embedding increased the thermal stability of the microcapsules. Both of the protein-loaded microcapsules had a slow release rate in simulated gastric fluids (pH 3.0), while a sustained release profile in simulated intestinal fluids (pH 6.4), indicating an excellent tolerance to the acidic gastric environment. The microencapsulation process was mild and had no influence on the protein's molecular weight, while a slight peak shifting occurred in the secondary structure of the released proteins. The developed microcapsules could be explored as a kind of vehicle for bioactive proteins applied in functional foods, health care products and medical formulations.