Caracterização físico-química de inibidor de tripsina isolado de sementes de tamarindo (Tamarindus indica l.) Nanoencapsuladoem proteína do leite isolada

Abstract

Introduction: The trypsin inhibitor isolated from tamarind seeds (Tamarindus indica L.) (ITT) presents a satiety and anti-inflammatory action in an experimental model. Associated with this, the encapsulation of bioactive proteins acts to promote an improvement and prolongation of the action of these assets. Purpose: To evaluate the nanoencapsulation of this inhibitor in isolated milk protein. Methodology: The inhibitor was extracted from the tamarind seeds and isolated by means of affinity chromatography on Trypsin-Sepharose. Subsequently, it was encapsulated by means of the organic solvent nanoprecipitation technique, in the proportion ITT: isolated whey protein of 1: 4 (w / w). The obtained particles were characterized by different physicochemical methods and evaluated for the efficiency of incorporation. Results: The encapsulation micrographs showed the formation of spherical nanoparticles (83.80 nm (5.80)) (figure 01), with heterogeneous sizes, corroborating with the laser diffraction (0.6 (0.080)), without depressions and, according to with the analysis of zeta potential, unstable and with tendency to aggregate. The analysis of Fourier Transform Spectroscopy (Fig. 2) and X-ray diffraction (Fig. 3), showed, respectively, the presence of new chemical interactions between the encapsulating agent and the ITT, and amorphous nature, thus providing an indication of the encapsulation, reinforced by the high percentage of ITT incorporation (97.34 (5.50)%). Conclusion: The nanoencapsulation of ITT with isolated milk protein is an innovative tool, constituting a possible biotechnological application of this active ingredient, thus increasing its potential for use