Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014, PR China.
Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014, PR China.
Int J Biol Macromol. 2018 Nov;119:53-59. doi: 10.1016/j.ijbiomac.2018.07.139. Epub 2018 Jul 21.
Based on the hydrogen bonding ability of polysaccharides and phospholipids and steric hindrance, nanoliposomes (LPs), pectin-coated resveratrol liposomes (LMP-LPs and HMP-LPs) with different esterification degrees (DE = 30%, 70%) were prepared. The entrapment efficiency was 78 ± 5%. The addition of pectin with different degree of esterification (DE = 0%, 30%, 70%) increased the particle size of liposomes from 102 nm to 122 nm and 140 nm and negative charge change from -13.63 mV to -20.96 mV and -30.11 mV respectively. This is mainly due to the adsorption of pectin on the liposome surface. Some environmental factors such as pH, ionic strength and temperature have a significant effect on the appearance, particle size and leakage rate of liposomes. Experiments have shown that the leakage rate of low-methoxy pectin-coated liposomes resveratrol is lower, and this work provides useful information on the use of low-methoxy pectin for controlling food release.
基于多糖和磷脂的氢键能力以及空间位阻，制备了具有不同酯化度（DE=30%，70%）的纳米脂质体（LPs）、果胶包覆的白藜芦醇脂质体（LMP-LPs 和 HMP-LPs）。包封率为 78±5%。添加不同酯化度（DE=0%、30%、70%）的果胶会使脂质体的粒径从 102nm 增加到 122nm 和 140nm，并且带电量从-13.63mV 变为-20.96mV 和-30.11mV。这主要是由于果胶吸附在脂质体表面。一些环境因素，如 pH 值、离子强度和温度，对脂质体的外观、粒径和漏率有显著影响。实验表明，低甲氧基果胶包覆的白藜芦醇脂质体的漏率较低，这项工作为控制食品释放中低甲氧基果胶的使用提供了有用的信息。
