ENCAPSULATION OF PROTEIN

ENCAPSULATION OF PROTEIN

GROUP 4:
Maha Saeed
Izza Munir
Rakia Sahar
Faryal Farooq
Zunaira Saleem
Tayyba Batool
Rakhshnda
Hafiz Wohaib
M shoaib
Kashif

2010-ag-2854
2010-ag-2853
2010-ag-2855
2010-ag-2858

ENCAPSULATION TECHNOLOGY
Encapsulation can be defined as a process where a
continuous thin coating is formed around solid particles,
liquid droplets, or gas cells that are fully contained within
the capsule wall.
Encapsulation technology has been used in the food industry
for more than 60 years as a way to provide liquid and solid
ingredients as an effective barrier for environmental and/or
chemical interactions until release is desired.

TYPE OF CAPSULE BY THEIR SIZE

Encapsulated particles are called microcapsules
when the size range is between 0.2 and 5,000m.
Macro capsules when the range is larger than
5,000m.

Nano capsules when the range is smaller than

0.2m (200 nm).

CRITERIA TO BE AWARE
Microcapsule properties may be changed to suit specific
core applications, including composition , mechanism of
release, particle size, final physical form, and cost.
When designing encapsulation processes, it must be clearly
established what type of functions encapsulated core can
provide to the final product in order to select the most
suitable coating material.
Furthermore, the different processing conditions that the
product will go through before release are of essential
consideration.
Other important features to take into account are the optimum
concentration of the active core, the mechanism of release ,
the final particle size, density, and stability requirements of
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the encapsulated ingredient.

MICRO-ENCAPSULATION OF
PROTEIN

THE MICROENCAPSULATION
TECHNIQUES APPLIED TO PROTEINS
The two techniques mainly used for microencapsulation of
active material by vegetable proteins are
spray-drying
Coacervation
Both processes share the aspect of "green chemistry.

Spray drying
Spray-drying is a continuous process to convert an initial
liquid into a solid powder of micro particles .
It is a very common dehydration process used to form a
continuous matrix surrounding the active substances.

SPRAY DRYING CONTI..

The initial liquid (solution, emulsion or suspension)
containing wall and core materials is sprayed into a stream
of heated air.
The solvent, almost always water, is evaporated to give
instantaneous powder production.

Advantages of spray drying:

simple

Inexpensive
Rapid

Disadvantages of spray drying

loss of a significant amount of product
possibility of degradation of sensitive products at high
drying temperatures.

MICROENCAPSULATION BY
COACERVATION
Microencapsulation by coacervation is carried out by
precipitation of wall forming materials.
And it depends upon following fcators:

change of pH or temperature,
addition of a non-solvent or electrolyte compound
This controlled desolvation results in the formation of a
polymeric network around the core.

This shell of coacervates can be solidified using a chemical

or enzymatic cross-linker.
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 Simple Coacervation:
Simple coacervation involves only one colloidal solute and
thus formation of a single polymer envelope.

Complex Coacervation:

Complex coacervation is produced by mixing two oppositely

charged polyelectrolytes for shell formation around an active
core.

These two processes give high values (up to 100%) of

microencapsulation efficiency (MEE).
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PLANT PROTEINS IN MICROENCAPSULATION

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PLANT PROTEINS IN
MICROENCAPSULATION
Used as wall forming material for variety of active
compounds
Potentially useful microencapsulation proteins are from
Pea
Soya
Wheat
Rice
Oat
Barley
Corn
Sunflower
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Pea protein

Protein content 20-30%

Protein fractions: Globulin 65-80%, Albumin & Glutelin

Have good gel forming & emulsifying properties

Polysaccharide-protein interactions give excellent functional properties

without chemical & enzyme treatment.

This interaction creates stable emulsion, better particle size distribution

& improved efficiency of microencapsulation.

Used for active materials protection & emulsion stabilization

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MICROENCAPSULATION WITH PEA

PROTEIN AND POLYSACCHARIDE AS
WALL MATERIAL

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SOYA PROTEIN
Protein fractions: Glycenin 35-40%, Conglycin 50-90%
Have interesting gel forming, emulsifying & surfactant
properties

Used as individual coating material or mixed with

polysaccharides.
Protein & carbohydrate as carrier material favors better
protection, oxidative stability & drying properties.

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MICROENCAPSULATION WITH SPI BASED

WALL MATERIAL

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WHEAT PROTEIN
Gluten important protein fraction
Other proteins are glutenin and gliadin
Used for gel & film formation due to viscoelasticity & low
solubility

Wheat-polysaccharide interactions give good

encapsulation to surface active materials

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RICE PROTEIN
Protein content 12-20% in whole rice

In white rice 6-15%

Protein fractions: Glutenin 75%, Globulin 15%, Albumin
6%, Prolamin 3%
Show excellent foaming and emulsifying properties
Make bonds with polysaccharides(alginate &
carrageenan)
These properties provide favorable characteristics for wall
formation.

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OAT PROTEIN
Protein content 12-24%
Have very attractive amino acid composition
Protein fractions: Globulin 70-80%, Albumin 20-30%
Have poor solubility & functional properties
Solubility, emulsifying & foaming capacity can be
improved by hydrolysis, acetylation & succinylation
Native properties are not suitable for encapsulation.

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BARLEY PROTEIN
Protein fractions: Glutelin, Hordein
Both fractions show excellent film forming & emulsifying
properties.

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CORN PROTEIN
Protein fractions: Prolamin, Zein
Soluble in hydro-alcoholic solution
Well known for filmogenic properties.

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Cereal proteins in
microencapsulation

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SUNFLOWER PROTEIN
27% protein content in defatted sunflower flour
20-40% crude protein in dehulled seed
Protein fractions: Globulin 55-60%, Albumin 17-23%, Glutelin
11-17%, Prolamin1-4%
Better emulsifying properties at pH 7-8
Heating increases emulsion stability but reduces emulsion
formation capacity
Solubility of globulin depends on pH
Albumin has good solubility independent of pH
Less efficient in foaming but foams are more stable overtime
Properties improvement by chemical treatment
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INDUSTRIAL APPLICATIONS OF
MICROENCAPSULATION BY
VEGETABLE PROTEINS
Pea proteins show good properties for their
application, in particular for the production of
Adhesives
Bioplastics
Emulsifiers

Wall forming materials

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Functional properties of wheat proteins and corn zein

have several applications in the field of

Adhesives.
Matrix materials for microencapsulation.
Textiles
Cosmetics.
Biodegradable plastics.

Soy bean proteins are used as

wall forming materials in the food industry to mask the
undesirable taste of some nutritional additives.
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CONCLUSIONS AND FUTURE

PROSPECTS
The various studies have proved the ability of proteins to
efficiently protect different forms of active materials
(hydrophilic or hydrophobic, solid or liquid) as an
encapsulating agent, using both spray-drying and
coacervation methods.
Vegetable proteins widely used as encapsulants are pea
protein isolate, soy protein isolate, wheat gliadins, corn
zein and barley protein.

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REFERENCES:
Alla Nesterenko1,2, Isabelle Alric1,2, Francoise
Silvestre1,2, Vanessa Durrieu1,21 Universit de Toulouse,
INP-ENSIACET, LCA (Laboratoire de Chimie Agroindustrielle), F-31030 Toulouse,France 2 INRA, UMR
1010 CAI, F-31030 Toulouse, France.

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