摘要
通过将离子移变交联和聚电解质络合相结合,制备载有牛血清白蛋白的壳聚糖-果胶钙微球。以微球形态、包封率、载药量、体外溶胀度以及释放率为指标,依次考察果胶溶液的浓度、氯化钙溶液的浓度和壳聚糖溶液浓度等因素对微球质量的影响。结果表明,最佳制备工艺为:7%(w/v)的果胶溶液,3%(w/v)氯化钙溶液,pH5.5的氯化钙-壳聚糖交联溶液,0.50%(w/v)的壳聚糖溶液,5%(w/v)的BSA浓度。最终,壳聚糖-果胶钙微球的包封率高达89.68%,载量高达32.13%,释放时间显著延长,缓释效果得到明显改善。因此,壳聚糖-果胶钙微球能够有效包埋BSA并有望成为功能成分经口服肠道释放的载体。
Bovine serum albumin（BSA） loaded chitosan-calcium pectin microspheres were prepared by ionotropic gelation/polyelectrolyte complexation. Microspheres were characterized for encapsulation efficiency （EE）, loading capacity（LC）,in vitro swelling ratio（SR） and release rate（RR） in different environments simulating the gastrointestinal tract. The effects of concentration of pectin,calcium chloride and chitosan on the quality of microspheres were studied. The results showed that the optimal formulation was as follows.7% （w/v） pectin solution,3%（w/v） calcium chloride solution,pH 5.5 calcium chloride-chitosan crosslinking solution,0.50%（w/v） chitosan solution and 5%（w/v） BSA solution. Correspondingly,the encapsulation efficiency and loading capacity of chitosan-calcium pectin microspheres were 89.68% and 32.13%,respectively. Release time was significantly prolonged and sustained-release effect was effectively improved. Thus the microspheres could efficiently encapsulate BSA and had potential for intestinal delivery through the oral administration.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第12期137-140,144,共5页
Science and Technology of Food Industry
基金
国家科技支撑计划(2012BAD33B05)
江南大学校级教改重点项目(JGA2011015)
江苏省高等教育教学改革重点项目(2011JSJG022)
