乳脂肪球膜磷脂-免疫球蛋白G脂质体的制备  

Preparation of Immunoglobulin G Lipsomes from Milk Fat Globule Membrane Phospholipids

作　　者：李博群[1] 梁冰[1] 刘宁[1] 

机构地区：[1]东北农业大学食品学院乳品科学教育部重点实验室,哈尔滨150030

出　　处：《中国农业科技导报》2009年第3期64-70,共7页Journal of Agricultural Science and Technology

基　　金：国家863计划项目(2008AA10Z331)资助

摘　　要：以乳脂肪球膜磷脂为膜材,采用高压均质法制备免疫球蛋白G脂质体,研究了不同磷脂浓度、不同均质压力和不同均质次数对脂质体的包埋率和平均粒径的影响。结果表明,磷脂浓度越大,脂质体包埋率越高、粒径越大;均质压力和均质次数对脂质体的包埋率和平均粒径有不同程度的影响,脂质体粒径在100~200 nm之间,包埋率可达52%。用差示扫描量热法检测脂质体各组成物质的相变过程,电镜观察脂质体为球状或近似球状的小囊泡,显示成功制备出一种以乳中成分为膜材的可食用性脂质体。A MFGM （milk fat globule membrane）-derived phospholipid fraction was used to produce the immunoglobulin G （IgG） liposomes via a high-pressure homogenizer. The effects of different concentration of phospholipids, homogeneous pressures and the number of passes through the homogenizer on entrapment efficiency and average particle size of the IgG liposomes-MFGM were investigated. The results showed that as the concentration of phospholipids increased, the entrapment efficiency and average particle size also increased. Homogeneous pressure and the number of passes through the homogenizer affect the entrapment efficiency and average particle size in different degrees. The entrapment efficiency of the liposomes is 52% , and the effective diameter is between 100 nm and 200 nm. We detected the phase transition in the composition materials of the liposomes by Differential Scanning Calorimetry （DSC）. The transmission electron micrographs showed that all the liposomes were spherical vesicles. It was indicated that a success preparation of an esculent liposome derived from ingredient of milk.

关 键 词：乳脂肪球膜磷脂 免疫球蛋白 高压均质 脂质体 

分 类 号：TS201.1[轻工技术与工程—食品科学]