分离乳清蛋白粉
京尼平
化学
Zeta电位
生物利用度
脂质体
壳聚糖
化学工程
脂质氧化
化学稳定性
热稳定性
乳清蛋白
保健品
色谱法
抗氧化剂
食品科学
生物化学
有机化学
纳米颗粒
工程类
生物
生物信息学
作者
A. Zamani Ghaleshahi,Gh. Rajabzadeh
标识
DOI:10.1016/j.foodres.2019.108966
摘要
In this work, coated liposome as a novel delivery system assembled from genipin-crosslinked with whey protein isolate (WPI) and sodium alginate (SA) as the second layer on WPI-coated liposomal was developed in order to increase its bioavailability and prolong release for drug and nutraceuticals. Therefore, the influence of GP and SA on physico-chemical properties, long term stability and in vitro release behavior of WPI coated nanoliposomes (NLs) for encapsulation of flaxseed oil were investigated successively. Compared with WPI-NLs and uncoated NLs, GP-WPI-NLs and SA-WPI-NLs displayed more significant changes in average diameter, zeta potential, entrapment efficiency, morphology, FT-IR, thermal properties, with lower n-3 fatty acids released. In terms of physical and oxidative stability during storage at 45 °C for 30 days, the GP was remarkably more effective than the SA. The results suggested that the coating with SA and cross-linking with GP altered the surface properties, and provided more chemical stability for the flaxseed oil as core material.
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