羧甲基魔芋葡甘露聚糖/海藻酸钠的微囊制备及拉伸性能研究  

Preparation and tensile properties of microcapsules of carboxymethyl konjac glucomannan and sodium alginate

作　　者：方坤 李坚斌[1,2] 魏群舒 聂卉 刘培华[1] 陈雨[1] 江宁宁[1] FANG Kun ,LI Jian-bin ＊ ,WEI Qun-shu ,NIE Hui ,LIU Pei-hua ,CHEN Yu1 ,JIANG Ning-ning(1.Institute of Light Industry and Food Engineering, Guangxi University,Nanning 530004 ,China; 2.Collaborative Innovation Center for Guangxi Sugar Industry, Nanning 530004, Chin)

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004 [2]广西蔗糖产业协同创新中心,广西南宁530004

出　　处：《食品工业科技》2018年第6期179-183,209,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(20864001,31160326);广西科学研究与技术开发项目(桂科能10100025);2016广西区特色本科专业建设项目.

摘　　要：通过二步加碱法对魔芋葡甘露聚糖进行改性以达到不同取代度的羧甲基魔芋葡甘露聚糖。将改性后的羧甲基魔芋葡甘露聚糖与海藻酸钠共混,采用锐孔法制备微囊。以牛血清蛋白作为模型药物,对微囊的包封率和载药率进行测定。参照GB/T1040.3-2006方法测定其拉伸性能。研究发现:当取代度为75%,羧甲基魔芋葡甘露聚糖与海藻酸钠质量比为3∶1,温度为50.0℃,pH 为7.0时,共混后的羧甲基魔芋葡甘露聚糖与海藻酸钠具有良好的拉伸性能;当牛血清蛋白质量为30.0 mg时,包封率和载药率分别为74%和76%,达到良好的包封和载药效果,这在生物医药领域具有潜在的应用价值。This paper aimed to prepare different degrees of substitution of CMKGM with KGM＇ s carboxymethyl modification.CMKGM and sodium alginate （SA）were complexed to prepare carboxymethy] glucomannan microcapsules via orifice method.Using bovine sermn albumin as a model drug, the encapsulation efficiency and drug loading rate of microcapsules were determined.The tensile properties of microcapsules were determined by the method of GB/T1040.3-2006.The results showed that the optimal conditions of tensile property were the degree of substitution the （DS）of 75% , mixed proportion 3：1 （carboxymethyl konjac glucomannan： sodium alginate）, temperature 50℃, pH7.0.Good encapsulation and drug loading acquired by using BSA of 30.0 rag.The entrapment rate of blends in optimal conditions was 74% , drug loading efficiency was 76% ,which has potential application value in biomedical field.

关 键 词：羧甲基魔芋葡甘露聚糖 海藻酸钠 拉伸性能 

分 类 号：TS201.1[轻工技术与工程—食品科学]