Serum Albumin-Alginate Microparticles Prepared by Transacylation: Relationship between Physicochemical, Structural and Functional Properties.

Our laboratory develops a method of microencapsulation using a transacylation reaction in a water-in-oil (W/O) emulsion. The method is based on the creation of amide bonds between free amine functions of a protein (human serum albumin (HSA)) and ester groups of propylene glycol alginate (PGA) in the inner aqueous phase after alkalization. The aim of this work is to study the influence of physicochemical properties of HSA-PGA mixtures on microparticle characteristics. Microparticles were prepared varying the concentrations of PGA and HSA, then characterized (inner structure, size, swelling rate, release kinetics). PGA and each polymer mixture used in the microencapsulation procedure were examined in order to elucidate the mechanism of microstructure formation. It was found that the morphology and functional properties of HSA-alginate microparticles were related to the two polymer concentrations in the aqueous solution. Actually, the polymer concentration variations led to physicochemical changes, which affected the microparticle structure and functional properties.

Hydration and self-association of caffeine molecules in aqueous solution: comparative effects of sucrose and beta-cyclodextrin.

The UV-spectra of pure caffeine were measured and two quite differentiated hyper- or hypo-chromic effects were observed as concentration was increased. The first one was explained as due to caffeine-water molecule interaction and the second as originating from dimer formation and staking of caffeine molecules. The effects of sucrose and beta-cyclodextrin on the hydration and the self-association of caffeine were also examined by UV spectroscopy. Sucrose was found to enhance the self-association of caffeine molecules by attracting and structuring water molecules around itself. The caffeine-caffeine hydrophobic interactions were promoted in such hydrophilic environment and so was the stacking. The molecular aggregation leads to reducing the electronic mobility and so is the case for the mesomeric effect in the heterogeneous cycle. This could explain the hypo-chromic phenomenon observed when sucrose concentration was increased. Beta-cyclodextrin shows a distinct behaviour because of its ability to form inclusion complexes with various hydrophobic guest molecules. This ability enhances the solubility of caffeine molecules throughout the inclusion interactions and prevents the caffeine self-association.

Optimization of sugarcane bagasse conversion by hydrothermal treatment for the recovery of xylose.

This work aims at the valorization of sugarcane bagasse by extracting xylose which is destined to the production of xylitol after purification and hydrogenation. Our approach consists in applying the principle of biorefinery to sugarcane bagasse because of its hemicellulose composition (particularly rich in xylan: (92%)). Optimizing of the thermal treatment was investigated. A treatment at 170 degrees C for 2 h was found optimal, with higher solubilzation of hemicellulose than that at 150 degrees C and lower degradation of sugar monomers than 190 degrees C. Recovery of xylose was high and the purity of xylose solution (78%) allows expecting an easy purification and separation of xylose before hydrogenation. Analysis of thermal hydrolyzates shows the presence of xylan oligomers and polymers with large distribution of DPs. This fraction should be submitted to enzymatic treatment to recover more xylose monomer.