CAU and ACC Joint-Laboratory of Space Food, Key Laboratory of Functional Dairy Science of Beijing and Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Haidian, Beijing, China.
J Agric Food Chem. 2013 Jan 23;61(3):589-95. doi: 10.1021/jf3040572. Epub 2013 Jan 10.
This study investigates the features of a new type of delivery system prepared by combining a natural outer eggshell membrane (OESM) with emulsified microcapsules. The loading efficiency, controlled release properties, and forming mechanisms of the prepared system were studied. The polysaccharide/protein microcapsules incorporated with vitamin E can be attached to highly cross-linked protein fiber networks of OESM. This attachment could be reinforced more than 2-fold using glutaraldehyde as a cross-linking agent. The combined OESM/microcapsule delivery system significantly exhibited better controlled release properties than the microcapsules alone because of the steric blocking effect. Moreover, the OESM delivery system incorporated with microcapsules formed by pectin/protein as wall material showed more resistance against enzymatic attacks because of the formation of compact aggregates promoted by electrostatic effects.
本研究考察了一种新型递送系统的特性，该系统通过将天然的外蛋壳膜（OESM）与乳化微胶囊结合而制备得到。研究了所制备系统的载药效率、控制释放性能和形成机制。多糖/蛋白质微胶囊中包埋了维生素 E，可以附着在高度交联的 OESM 蛋白纤维网络上。使用戊二醛作为交联剂可以将这种附着增强 2 倍以上。由于空间位阻效应，复合的 OESM/微胶囊递送系统表现出比单独的微胶囊更好的控制释放性能。此外，由于静电作用促进了紧密聚集物的形成，以果胶/蛋白质为壁材的 OESM 递送系统包埋微胶囊形成的系统对酶攻击的抵抗力更强。
