Journal
JOURNAL OF FOOD SCIENCE
Volume 67, Issue 8, Pages 2808-2813Publisher
INST FOOD TECHNOLOGISTS
DOI: 10.1111/j.1365-2621.2002.tb08820.x
Keywords
property of liposome; encapsulation efficiency; cholesterol; lecithin; stability
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Use of several lipids as an alternative to cholesterol to prepare stable liposomes was tried. Liposome prepared at 1/0.25 lecithin/stearic acid ratio exhibited better (55%) encapsulation efficiency (EE) of bovine serum albumin (BSA) than that (41%) prepared at 1/0.25 lecithin/cholesterol ratio. Liposomes showed the minimal released percentage of encapsulated BSA at pH 6. Storage at -20 degreesC caused serious damage to liposomes. Addition of alpha-tocopherol was effective in stabilizing liposomes. Liposomes, incorporated with alpha-amylase, prepared at 1/0.25 lecithin/cholesterol or stearic acid ratio were effective in protecting enzyme against acid (pH 2.8) and pepsin (15 mg/mL). Use of stearic acid, instead of cholesterol, would be feasible in preparing stable liposomes.
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