ZHAN Ping,TIAN Hong-lei,ZHU Xin-rong.Study on the Preparation Technology of Sunflower Meal Peptides Chelated Calcium Liposome[J].Northern Horticulture,2014,38(01):120-123.
葵花籽粕复合肽螯合钙脂质体制备技术研究
- Title:
- Study on the Preparation Technology of Sunflower Meal Peptides Chelated Calcium Liposome
- 文章编号:
- 1001-0009(2014)01-0120-04
- Keywords:
- peptide chelated calcium; liposome; embedding rate
- 分类号:
- TS 202
- 文献标志码:
- A
- 摘要:
- 以课题组前期制备的葵花籽粕复合肽钙螯合物为研究对象，采用薄膜-超声分散法制备其脂质体,研究了卵磷脂与胆固醇配比、温度、芯材浓度、超声处理时间等因素对脂质体中肽螯合钙包埋率的影响。结果表明：胆固醇与卵磷脂的质量比为2∶5、芯壁质量比为1∶10、吐温80与卵磷脂质量比为1∶3、包埋温度50℃、超声时间为30 min时包埋效果最好，包埋率达到53.4%。该研究成果可为葵花籽粕的综合利用及产品开发开辟新途径。
- Abstract:
- The film-ultrasonic dispersion method was used to prepare the liposome with sunflower meal composite peptide chelated calcium.The effect of the mass ratio between cholesterol and lecithin,the core material concentration,embedding temperature and ultrasonic time on the encapsulation efficiency of peptide chelated calcium liposome were studied.The results showed that the embedding rate of peptide chelated calcium could reach 53.4% under the conditions of mass ratio between cholesterol and lecithin 2∶5,the mass ratio (core/wall) 1∶10,the mass ratio (Tween 80/soy lecithin) 1∶3,temperature 50℃,ultrasonic time 30 min.The results could open up new avenues for the comprehensive utilization and development of sunflower meal.
参考文献/References:
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备注/Memo
第一作者简介：詹萍（1981-），女，博士，讲师，研究方向为食品科学。