为了提高核桃多肽的消化稳定性和贮藏稳定性,构建壳聚糖-脂质体载体进行包载,通过单因素试验探究工艺参数对壳聚糖-核桃多肽脂质体包封效果的影响。结果显示,当m(多肽)∶m(胆固醇)∶m(吐温-80)∶m(卵磷脂)=4∶1∶2∶9,壳聚糖质量分数为0.4%,超声波处理6 min时,壳聚糖-核桃多肽脂质体的包封效果最佳,此时壳聚糖-核桃多肽脂质体的包封率为(76.13±0.84)%,粒径为(80.30±0.35)nm,多分散系数为(0.25±0.01),电位为(+6.33±0.23)mV。采用透射电镜观察样品的微观形态,壳聚糖-核桃多肽脂质体呈明显的囊泡状结构,具有脂质体的形态特性。
In order to improve the digestion and storage stability of walnut polypeptide, chitosan-coated nanoliposome carrier was constructed for encapsulation. The influence of technological parameters on the encapsulation effect of chitosan-coated nanoliposome loaded with walnut polypeptide was investigated by single factor experiment. The results showed that under the following conditions, m(polypeptide)∶m(cholesterol)∶m(Tween-80)∶m(lecithin)=4∶1∶2∶9 and the concentration of chitosan was 0.4% follwed the ultrasonic treatment for 6 min, the chitosan-coated nanoliposome loaded with walnut polypeptide had the best encapsulation efficiency. The encapsulation efficiency of chitosan-coated nanoliposome loaded with walnut polypeptide was (76.13±0.84) %, the particle size was (80.30±0.35) nm, polydispersity index was (0.25±0.01), and the potential was (+6.33±0.23) mV. The morphology of the sample was observed by transmission electron microscope. The results showed that the chitosan-coated nanoliposomes loaded with walnut polypeptide showed vesicular structure and the morphological characteristics of liposomes.
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