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http://dx.doi.org/10.9721/KJFST.2012.44.2.191

Preparation and Characterization of Aminated Gelatin-Fucoidan Microparticles  

Ko, Jung-A (School of Life Sciences and Biotechnology, Korea University)
Oh, Youn-Sung (School of Life Sciences and Biotechnology, Korea University)
Park, Hyun-Jin (School of Life Sciences and Biotechnology, Korea University)
Publication Information
Korean Journal of Food Science and Technology / v.44, no.2, 2012 , pp. 191-195 More about this Journal
Abstract
Aminated gelatin microparticles were prepared with fucoidan at concentrations ranging from 0.5 to 2.0%. In order to acquire a higher primary amino group content regarding gelatin, gelatin was synthesized by using 1,2-ethylenediamine and free amino groups of aminated gelatin microsphere sample uncrosslinked or crosslinked with fucoidan have been determined by using trinitrobenzensulfonic acid (TNBS) methods. At the smallest fucoidan concentration, the free amino group content of the aminated gelatin microparticles was highest and decreased when fucoidan concentrations were increased. Furthermore, as concentration of fucoidan increased, the release from microparticles decreased. The $in$ $vitro$ gastric mucoadhesion of microparticles were evaluated by using fluorescent-labeled microparticles in an isolated and perfused mouse stomach. The gastric mucoadhesion of the aminated gelatin microparticles was significantly improved compared with that of gelatin microparticles.
Keywords
gelatin; fucoidan; microparticles; mucoadhesive;
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Times Cited By KSCI : 1  (Citation Analysis)
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