VC脂质体水凝胶的制备及其消化特性研究

将脂质体和水凝胶结合,以卡拉胶和乳清分离蛋白通过酶和离子交联形成凝胶,将维生素C(VC)脂质体包埋于其中形成VC脂质体水凝胶.通过表征脂质体水凝胶在不同储存时间的磷(Pi)释放量和脂质氧化程度,以及模拟消化过程中的平均粒径及粒度分布,脂质体和乳清分离蛋白的降解,VC的释放量,研究脂质体水凝胶的储存稳定性和体外消化稳定性...

Preparation and Digestibility of VC-loaded Liposomal Hydrogels

In this study,carrageenan and whey protein isolate were crosslinked by enzyme and ions,and Vitamin C(VC)-loaded liposomes were incorporated into the gels and formed liposomal hydrogels.The storage and in vitro digestion stability of liposomal hydrogels was investigated in terms of phosphorus(Pi)release,oxidation degree at different storage times,average particle diameter,size distribution,degradation of liposomes and whey protein isolate,and VC release from liposomes during in vitro digestion,respectively.Results showed that the VC liposomal hydrogel was stable in appearance,and had a low Pi release and peroxidation degree during 30 days storage.Besides,liposomal hydrogel was relatively stable during both in vitro oral and stomach digestion.The hydrogel structure was not easily to be destroyed,and liposome could protect effectively the encapsulated cargos from release.However,after simulated digestion in small intestine,the liposomes began to liberate from the hydrogel in large amounts and VC released dramatically from liposomes.A liposomal hydrogel delivery system with promised storage stability and targeted release in the intestine was prepared,which indicated the potential application of liposomal hydrogel in encapsulation of functional compounds in food industry.