牛初乳免疫球蛋白IgG微胶囊的制备及其释放性能  

Preparation and Release Kinetics of Microencapsulated Bovine Colostrums Immunoglobulin G

作　　者：王璐怡[1] 李云飞[1,2] 刘临洁[1] 肖菲[1] 

机构地区：[1]上海交通大学农业与生物学院食品科学与工程系,上海200240 [2]上海交通大学陆伯勋食品安全研究中心,上海200240

出　　处：《食品科学》2013年第11期152-156,共5页Food Science

基　　金："十一五"国家科技支撑计划项目(2006BAD04A14)

摘　　要：以大豆油为油溶性介质,阿拉伯胶(GA)和麦芽糊精(MD)为壁材,采用乳化-喷雾法制备IgG微胶囊。通过正交试验,获得最佳工艺条件为:油水体积比3:4、GA与MD质量比1:2、壁材添加量5%、进风温度140℃,在此条件下制得的微胶囊包埋率为81.24%。扫描电子显微镜(SEM)观察和红外光谱检测(FTIR)结果表明,IgG微胶囊具有较好的完整性和致密性,基本保持了IgG原有的结构及营养价值。在体外模拟肠液和模拟胃液中,IgG微胶囊的释放过程均为一级动力学模型。Arabic gum （GA） and maltodextrin （MD） were used as wall materials to prepare IgG microcapsules by emulsified/spray drying, when soybean oil was used as the continuous medium. Using orthogonal array design, the optimal technical parameters were etablished as follows： oil/water ratio 3：4, GA/MD ratio 1：2, 5% wall material, air inlet temperature 140 ℃. The micrencapsulation efficiency of microcapsules was 81.24% under the optimized conditions. Fine integrity and compactness of microcapsules were observed using scanning electron microscopy （SEM）. Infrared test results showed that microencapsulated IgG retained the original structure and nutritional value. Model-fitting was used to study the release kinetics of the microcapsules. The results indicated that the mierocapsule release in simulated gastric and intestinal liquids obeyed first-order equation.

关 键 词：免疫球蛋白(IgG) 微胶囊 红外光谱 释放动力学 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]