摘要
以蛋清为原料进行酶解得到蛋清抗氧化肽,再基于传统海藻酸盐微胶囊的制备方法分别用3种不同方法制备抗氧化肽的微胶囊,以包埋率、载药率、缓释性能、活性保护、粒径大小等参数综合考量3种微胶囊制备方法的优劣。3种制备方法中,以大豆卵磷脂为前脂质体制备的微胶囊包埋率最高,为92.50%;喷雾法制备的微胶囊载药率最高,为22.29%;喷干法制备的微胶囊平均粒径范围最小,为30～80μm。缓释性能方面,三者在胃液中都有一个突释现象,但喷干微胶囊5 h胃肠联合释放率高达95.62%,相对于其他2种方式喷干法所得的微胶囊缓释性能并不理想。综合考虑3种微胶囊的包埋率、载药率、缓释性能和活性保护,脂质体微胶囊能对蛋清抗氧化肽起到良好保护作用,并且其缓释性能表现也不错。
Egg white was used as the raw material to obtain the antioxidant peptide.Then,based on the traditional method of alginate microcapsules, the microcapsules of antioxidant peptides were prepared by three different methods.The embedding rate,drug loading rate, sustained release rate,activity protection and particle sizes of microcapsules were investigated to evaluate the differences of three methods.Among the three methods,encapsulation rate of liposomal microcapsules obtained by emulsification of soybean lecithin was the highest,which was 92.50%.The drug loading rate of microcapsules prepared by spray was the highest,which was 22.29%.The microcapsules prepared by spray drying had the smallest average particle size, ranging between 30 and 80 μm.For the sustained-release properties, the microcapsules prepared by spray drying had a higher release rate, the gastrointestinal joint 5 h release rate of which was 95.62%,which was worse than that of the other two.Considering the embedding rate,drug loading rate, sustained-release properties and activity protection of three kinds of microcapsules, liposomal microcapsules could protect the antioxidant peptide of egg white,and its sustained-release performance was also good.
作者
操强
高金燕
陈红兵
周文化
佟平
CAO Qiang;GAO Jinyan;CHEN Hongbing;ZHOU Wenhua;TONG Ping(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China;School of Food Science and Technology,Nanchang University,Nanchang 330031,China;Sino-German Joint Research Institute,Nanchang University,Nanchang 330047,China;Hunan Provincial Key Laboratory of Special Medical Food Processing,Central South University of Forestry and Technology Changsha 410004,China)
出处
《南昌大学学报（工科版）》
CAS
2018年第4期335-342,共8页
Journal of Nanchang University(Engineering & Technology)
基金
国家自然科学基金资助项目(31660436)
江西省重点研发计划基金资助项目(20161BBG70062)
食品科学与技术国家重点实验室项目(SKLF-ZZA-201612,SKLF-QN-201514)
湖南省科技创新平台与人才计划项目(2017TP1021)
关键词
蛋清
抗氧化肽
抗氧化活性
微胶囊
egg white
antioxidant peptides
antioxidant activity
microcapsules
作者简介
操强( 1995—) ,男,硕士生;通信作者: 佟平( 1984—) ,女,副研究员,博士, tongping@ ncu.edu.cn.
