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EnglishMicroencapsulation 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. Zeta potential (ZP) of biopolymers and microparticles were determined. Microparticles were characterized according to its morphology, average size and size distribution, as well as protein adsorption. Microparticles presented (154-334μm) multinuclear distribution of active compound, continuous and smooth surface, with a great standard deviation considering average size. The calcium concentration did not influence the protein adsorption on microparticles.The pH used in protein adsorption showed significant effect, with higher adsorption occurring at pH 3.5 (6.5 to 6.7% w/w, dry basis,db, of adsorbed protein) compared to pH 7.0 (pKa AG Key words: Microencapsulation; ionic gelation; electrostatic interaction; alginate; soy protein portuguesA microencapsulacao e utilizada para a protecao de compostos bioativos e controle de sua liberacao. A combinacao de metodos de encapsulacao permite a obtencao de matrizes com melhores propriedades tecnologicas em relacao as tecnicas utilizadas individualmente. Na gelificacao ionica sao produzidas microparticulas porosas, e o recobrimento por interacao eletrostatica com uma proteina permite a obtencao de microparticulas mais protetivas. O objetivo do trabalho foi produzir microparticulas de alginato (AG) atraves da gelificacao ionica e recobri-las com proteinas soluveis de concentrado proteico de soja. Dois fatores foram estudados, o teor de calcio utilizado na gelificacao ionica (0,8,1,6 e 2,4% m/m) e o pH (3,5 e 7,0) para o recobrimento eletrostatico com uma camada proteica. Os potenciais zeta (PZ) dos biopolimeros e das microparticulas foram determinados. As microparticulas foram caracterizadas quanto a morfologia, tamanho medio e sua distribuicao e quanto ao teor de proteina adsorvida nas situacoes estudadas. As microparticulas obtidas apresentaram-se (154-334μm) com recheio distribuido de forma multinuclear, com superficie continua e visualmente lisas, porem com variacao grande no tamanho medio. A variacao do teor de calcio nao foi significativa na adsorcao proteica. O pH utilizado na adsorcao proteica foi significativo, com adsorcoes muito maiores em pH 3,5 (6,5 - 6,7% m/m de proteina adsorvida, base seca) comparado ao pH 7,0 (pKa AG Palavras-chave: Microencapsulacao; gelificacao ionica; interacao eletrostatica; alginato; proteina de soja

Production and characterization of alginate microparticles obtained by ionic gelation and electrostatic adsorption of concentrated soy protein