Consulta: subjectFacets:"Ionic gelation"
Registros recuperados: 2
Data/hora: 11/06/2024 11:31:51

Polymer-based encapsulation of Bacillus subtilis and its effect on Meloidogyne incognita in tomato
Provedor de dados: 85
Autores: Pacheco-Aguirre,J; Ruiz-Sánchez,E; Reyes-Ramírez,A; Cristóbal-Alejo,J; Tun-Suárez,J; Borges-Gómez,L.
Antagonistic bacteria used as biological control agent may loss effectiveness at the field due to environmental factors such as UV radiation, dryness and high temperature. An inexpensive alternative to protect antagonistic bacteria against such factors is the use of microencapsulating agents. In this work, the effect of microencapsulation of Bacillus subtilis with commercial gums on their antagonistic capacity against Meloidogyne incognita was evaluated. The eficiency of the microencapsulation was verified by the difference between the initial and final concentrations of protein release. The effectiveness as antagonist was evaluated against M. incognita in tomato under greenhouse conditions. The microcapsules based on carboxymethylcellulose (MBC) and...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Rhizobacteria; Plant pathogenic nematode; Ionic gelation; Microencapsulation.
Ano: 2016
URL: http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1851-56572016000100002

Production and characterization of alginate microparticles obtained by ionic gelation and electrostatic adsorption of concentrated soy protein
Provedor de dados: 65
Autores: Silverio,Gabriela Barros; Sakanaka,Lyssa Setsuko; Alvim,Izabela Dutra; Shirai,Marianne Ayumi; Grosso,Carlos Raimundo Ferreira.
ABSTRACT:  Microencapsulation is used for protection and release of bioactive compounds. Combination of encapsulation methods allows the production of matrices with better technological properties compared to the application of one of the methods alone. Use of ionic gelation produces porous microparticles, and coating it with a protein, by electrostatic interaction, may contribute to a better protection of the active compound. The objective of the research was to produce alginate microparticles (AG) through ionic gelation and to coat them with soluble protein from soy protein concentrate. Two factors were studied, calcium concentration during ionic gelation (0.8, 1.6 and 2.4% w/w) and pH (3.5 and 7.0) of the protein solution for electrostatic interaction....
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Microencapsulation; Ionic gelation; Electrostatic interaction; Alginate; Soy protein.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018001200750