蛋清肽-壳聚糖纳米微粒的制备研究
首发时间:2016-10-08
摘要:设置了一系列壳聚糖-三聚磷酸钠比例,构建壳聚糖-三聚磷酸钠纳米微粒体系,并对该体系的粒径、PDI值、Zeta电势进行表征。选取最适比例,以蛋清肽添加量为变量,制备蛋清肽-壳聚糖纳米微粒,测量所得到的蛋清肽-壳聚糖纳米微粒的包埋率,选取最佳比例时的蛋清肽添加量为最适添加量。结果表明:当壳聚糖-三聚磷酸钠比例为2:1时得到的体系最优。该体系下,壳聚糖与蛋清肽的比例为3:1时,制备得到的蛋清肽-壳聚糖纳米微粒有最大包埋率,为:38.4%。
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The preparation of egg white peptide-chitosan nanoparticles
Abstract:In this paper, a chitosan-sodium tripolyphosphate nanoparticles system was established and its particle size, PDI value and Zeta potential were determined. Then, a proportion of egg white derived peptides was added to chitosan and sodium tripolyphosphate to prepare the egg white peptide-chitosan nanoparticles. Results showed that when the ratio of chitosan to sodium tripolyphosphate was 2:1, the optimal system was obtained. And in this system, the ratio of chitosan to egg white peptide was 3:1, and the highest encapsulation efficiency of the egg white peptide-chitosan nanoparticles was got at 38.4%.
Keywords: chitosan egg white peptides nanoparticles
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No.4706119753291147****
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