通过微流化技术评估两种食品级前体脂质体对一种商业酶制剂提取物的包封效果。

Evaluation of two food grade proliposomes to encapsulate an extract of a commercial enzyme preparation by microfluidization.

作者信息

Nongonierma Alice B, Abrlova Magdalena, Fenelon Mark A, Kilcawley Kieran N

机构信息

Moorepark Food Research Centre, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland.

出版信息

J Agric Food Chem. 2009 Apr 22;57(8):3291-7. doi: 10.1021/jf803367b.

DOI:10.1021/jf803367b

PMID:19290637

Abstract

The entrapment by microfluidization of a commercial enzyme extract (Debitrase DBP20) in liposomes using two food grade proliposome (C and S) preparations was studied. Liposomes obtained at a low microfluidization pressure (4000 psi) were distributed in a bimodal population of small (30-40 nm) and large vesicles (300-700 nm). The composition of the proliposome influenced entrapment efficiency and the repartition of the enzyme between the core and the surface of the liposome. More enzyme was associated with the liposomal surface and greater entrapment efficiencies (64%) were obtained for liposomes with the highest negative zeta potential (proliposome C). Increasing microfluidization pressure and increasing the number of passes through the microfluidizer resulted in losses in entrapment efficiency and enzyme activity, due to decreasing liposome size and enzyme denaturation. Entrapment efficiency was not influenced by external pH and enzyme activity was not adversely affected over storage for 18 days under the conditions evaluated.

摘要

研究了使用两种食品级前体脂质体（C和S）制剂通过微流化将商业酶提取物（Debitrase DBP20）包裹在脂质体中的情况。在低微流化压力（4000 psi）下获得的脂质体分布在小（30 - 40 nm）和大囊泡（300 - 700 nm）的双峰群体中。前体脂质体的组成影响包封效率以及酶在脂质体核心和表面之间的重新分配。更多的酶与脂质体表面相关联，对于具有最高负zeta电位的脂质体（前体脂质体C），获得了更高的包封效率（64%）。由于脂质体尺寸减小和酶变性，增加微流化压力和增加通过微流化器的次数会导致包封效率和酶活性的损失。在所评估的条件下，包封效率不受外部pH的影响，并且在储存18天期间酶活性没有受到不利影响。