摘要
本文以合成鲎素肽为芯材,以海藻酸钠和壳聚糖为复合壁材,采用复凝聚法对鲎素肽进行微胶囊化,探讨壁材浓度、壁芯材比例、成囊温度、成囊p H等因素对鲎素肽微胶囊制备工艺的影响,通过单因素实验和正交实验对包埋率和粒径分布进行考察,得到最佳制备工艺参数。并研究微胶囊的形貌特征和粒径大小分布特征;同时研究鲎素肽微胶囊在模拟胃液、模拟肠液中的缓释性能,以及微囊化鲎素肽的抗菌活性、蛋白酶环境下的稳定性。结果表明,最佳的工艺条件为：壁材浓度1.5%,壁芯比8∶1,成囊温度45℃,成囊p H5.0;在最佳工艺条件下,鲎素肽微胶囊的包埋率可达84.56%,鲎素肽微胶囊呈规整圆球形,粒径主要分布在40~100μm区域,平均粒径大小为76.58μm;鲎素肽微胶囊在模拟胃液中释放率为38.54%,在模拟肠液中的释放率为80.68%,微囊化鲎素肽的抗菌活力是未包埋鲎素肽的80.6%,微囊化鲎素肽比未包埋鲎素肽具有强的蛋白酶耐受性。
In this study,the synthetic tachyplesin peptides were used as core material.Microcapsules containing tachyplesin were prepared by a complex coacervation method with chitosan and sodium alginate as wall material.The wall material concentration,the ratio of wall to core material,the capsule temperature,p H and other factors were investigated to optimize the preparation process of tachyplesin microcapsules.Embedding ratio and particle size distribution were studied using single factor and orthogonal experiments to determine optimal conditions.Morphology and particle size distribution of microcapsules were studied in the optimization process.At the same time,the sustained release effect of tachyplesin microcapsules was studied in simulated gastric and simulated intestinal fluid,and the comparison of antimicrobial activity and stability of the microcapsules with the non encapsulated peptide were also studied in protease environment.The best technological conditions were chitosan and sodium alginate concentration of 1.5%,wall / core material ratio of 8∶1,the capsule temperature of 45 ℃ and the encysted p H of 5.0. Under these optimized conditions,encapsulation efficiency was 84.56%. Tachyplesin microcapsules were regularly spherical,and the particle size was mainly distributed in the 40 ~100 μm region,the average particle diameter was 76.58 μm.The release rate of tachyplesin peptide microcapsules reached 38.54% in simulated gastric fluid,and 80.68% in simulated intestinal fluid.The antimicrobial activity of the tachyplesin microcapsules was 80.6% of the non- embedded peptide.Microencapsulated tachyplesin with protease tolerance were more stable than non encapsulated tachyplesin.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第9期112-116,122,共6页
Science and Technology of Food Industry
基金
安徽省高等学校自然科学研究重点项目(KJ2015A154)
安徽省大学生创新训练项目(AH201311305079)
安徽省高校优秀青年人才支持计划重点项目(gxyq ZD2016362)
蚌埠学院学术技术带头人后备人选项目
关键词
鲎素肽
微胶囊
制备工艺
缓释性能
tachyplesin peptide
microencapsulation
preparation process
sustained release performance
作者简介
谢海伟（1978-），男，博士，副教授，从事酶工程、活性多肽方面研究，E—mail：xiehaiwei324@163．com。
