蛋黄
超临界二氧化碳
壳聚糖
磷脂酰胆碱
脂质体
磷脂
粒径
超临界流体
Zeta电位
化学
色谱法
化学工程
材料科学
纳米技术
生物化学
有机化学
纳米颗粒
膜
食品科学
物理化学
工程类
作者
Wanyi Dong,Changyuan Tang,Minquan Xia,Long Sheng,Zhaoxia Cai
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-02-01
卷期号:369: 130934-130934
被引量:12
标识
DOI:10.1016/j.foodchem.2021.130934
摘要
The egg yolk immunoglobulin (IgY) loaded chitosan-liposomes (IgY-CS-LP) were prepared and assisted by supercritical carbon dioxide (SCCO2). The effects of phospholipid type and SCCO2 pressure on particle size, zeta potential, encapsulation efficiency, structural properties and stabilities were investigated. The results showed that the liposomes prepared by egg yolk phosphatidylcholine (EPC) had better homogeneity and higher encapsulation rate than those by soybean phosphatidylcholine (SPC). With the increase in critical pressure, the particle size decreased dramatically and became more uniform. Under pressure of 20 MPa, it showed a preferable stability on IgY-CS-LP and superior encapsulation efficiency of IgY (76.85%). Besides, IgY could be wrapped in the phospholipid layer which has strong interaction with chitosan. The results suggested that chitosan liposome complex could form an effective carrier for IgY with method of SCCO2, which can solve the problem of IgY inactivation in vivo, so as to enhance human immunity and other effects.
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