PMID- 25857411
OWN - NLM
STAT- MEDLINE
DCOM- 20160209
LR  - 20181202
IS  - 1873-2828 (Electronic)
IS  - 1350-4177 (Linking)
VI  - 26
DP  - 2015 Sep
TI  - Effect of ultrasound on the diffusion properties of casein entrapped in 
      alginate-chitosan gel.
PG  - 149-156
LID - S1350-4177(15)00078-4 [pii]
LID - 10.1016/j.ultsonch.2015.03.015 [doi]
AB  - The effects of ultrasound-assisted and pre-ultrasound treatment on the diffusion 
      properties of casein imbedded by alginate-chitosan gel were investigated. The 
      fluorescence spectrophotometry for determining the fluorescence intensity of 
      casein was established to calculate the diffusion coefficient (De). Scanning 
      electron microscope (SEM) was used to observe the microstructure of gel beads. 
      The results showed that two different kinds of ultrasonic treatments had obvious 
      distinctions on the casein diffusion. As the frequency increased, the value of De 
      decreased from 28.56 x 10(-4)m(2)s(-1) (28 kHz) to 2.57 x 10(-4)m(2)s(-1) (135 
      kHz) during the ultrasound-assisted process. While, the minimum De of 8.6 x 
      10(-4)m(2)s(-1) was achieved at the frequency of 50 kHz for the pre-ultrasound 
      treatment. The impact of power on the diffusion showed that De increased with the 
      increase of ultrasound power until it reached the highest value 28.56 x 
      10(-4)m(2)s(-1) (0.45 W/cm(2)) in the ultrasound-assisted process. It would reach 
      the maximum value (16 x 10(-4)m(2)s(-1)) when the power was 0.25 W/cm(2) in the 
      pretreatment ultrasound process. SEM analysis exhibited that the gel structural 
      changes (area ratio) were in accordance with De through different ultrasonic 
      treatment. This was mainly due to the mechanical action and cavitation of the 
      ultrasonic treatment. This study is important to explain the diffusion properties 
      of large molecules and explore the mechanism of enzyme immobilization treated by 
      ultrasound.
CI  - Copyright (c) 2015 Elsevier B.V. All rights reserved.
FAU - Huang, Zhenghua
AU  - Huang Z
AD  - Beijing Engineering and Technology Research Center of Food Additives, Beijing 
      Technology & Business University (BTBU), Beijing 100048, China; Beijing Higher 
      Institution Engineering Research Center of Food Additives and Ingredients, 
      Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing 
      Laboratory for Food Quality and Safety, Beijing Technology & Business University 
      (BTBU), Beijing 100048, China.
FAU - Cao, Yanping
AU  - Cao Y
AD  - Beijing Engineering and Technology Research Center of Food Additives, Beijing 
      Technology & Business University (BTBU), Beijing 100048, China; Beijing Higher 
      Institution Engineering Research Center of Food Additives and Ingredients, 
      Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing 
      Laboratory for Food Quality and Safety, Beijing Technology & Business University 
      (BTBU), Beijing 100048, China. Electronic address: xdxbtbu@126.com.
FAU - Xu, Duoxia
AU  - Xu D
AD  - Beijing Engineering and Technology Research Center of Food Additives, Beijing 
      Technology & Business University (BTBU), Beijing 100048, China; Beijing Higher 
      Institution Engineering Research Center of Food Additives and Ingredients, 
      Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing 
      Laboratory for Food Quality and Safety, Beijing Technology & Business University 
      (BTBU), Beijing 100048, China.
FAU - Wang, Chao
AU  - Wang C
AD  - Beijing Engineering and Technology Research Center of Food Additives, Beijing 
      Technology & Business University (BTBU), Beijing 100048, China; Beijing Higher 
      Institution Engineering Research Center of Food Additives and Ingredients, 
      Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing 
      Laboratory for Food Quality and Safety, Beijing Technology & Business University 
      (BTBU), Beijing 100048, China.
FAU - Zhang, Dandan
AU  - Zhang D
AD  - Beijing Engineering and Technology Research Center of Food Additives, Beijing 
      Technology & Business University (BTBU), Beijing 100048, China; Beijing Higher 
      Institution Engineering Research Center of Food Additives and Ingredients, 
      Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing 
      Laboratory for Food Quality and Safety, Beijing Technology & Business University 
      (BTBU), Beijing 100048, China.
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20150406
PL  - Netherlands
TA  - Ultrason Sonochem
JT  - Ultrasonics sonochemistry
JID - 9433356
RN  - 0 (Alginates)
RN  - 0 (Caseins)
RN  - 0 (Gels)
RN  - 0 (Hexuronic Acids)
RN  - 8A5D83Q4RW (Glucuronic Acid)
RN  - 9012-76-4 (Chitosan)
SB  - IM
MH  - Alginates/*chemistry
MH  - Caseins/*chemistry
MH  - Chitosan/*chemistry
MH  - Diffusion
MH  - Gels
MH  - Glucuronic Acid/chemistry
MH  - Hexuronic Acids/chemistry
MH  - *Ultrasonic Waves
OTO - NOTNLM
OT  - Alginate-chitosan gel
OT  - Casein
OT  - Diffusion
OT  - Ultrasound
EDAT- 2015/04/11 06:00
MHDA- 2016/02/10 06:00
CRDT- 2015/04/11 06:00
PHST- 2014/11/23 00:00 [received]
PHST- 2015/03/23 00:00 [revised]
PHST- 2015/03/24 00:00 [accepted]
PHST- 2015/04/11 06:00 [entrez]
PHST- 2015/04/11 06:00 [pubmed]
PHST- 2016/02/10 06:00 [medline]
AID - S1350-4177(15)00078-4 [pii]
AID - 10.1016/j.ultsonch.2015.03.015 [doi]
PST - ppublish
SO  - Ultrason Sonochem. 2015 Sep;26:149-156. doi: 10.1016/j.ultsonch.2015.03.015. Epub 
      2015 Apr 6.