Characterization of microcapsules of beta-lactoglobulin formed by chemicalcross linking and heat setting

Globular milk protein P-lactoglobulin is highly stable and resistant to enz ymatic degradation at acidic pH. We tried to utilise this property for the development of protein microcapsules for controlled and sustained drug rele ase in the oral pathway. We prepared cross-linked microcapsules from this m aterial alone or in combination with carbohydrates by chemical cross-linkin g and heat setting. The preparation method and the properties of the microc apsules are presented here. Electron microscopic observations reveal that t hese beads have a porous structure suitable for entrapment and release of d rug molecules. We also show that the enzymatic degradability of these micro capsules can be varied by adding a suitable polysaccharide along with the p rotein before cross-linking.