Characterization of Microcapsules of β-Lactoglobulin Formed by Chemical Cross Linking and Heat Setting

Abstract

Globular milk protein β-lactoglobulin is highly stable and resistant to enzymatic degradation at acidic pH. We tried to utilise this property for the development of protein microcapsules for controlled and sustained drug release in the oral pathway. We prepared cross-linked microcapsules from this material alone or in combination with carbohydrates by chemical cross-linking and heat setting. The preparation method and the properties of the microcapsules are presented here. Electron microscopic observations reveal that these beads have a porous structure suitable for entrapment and release of drug molecules. We also show that the enzymatic degradability of these microcapsules can be varied by adding a suitable polysaccharide along with the protein before cross-linking.