【作者】 刘玮琳； 孔有余； 郑凌艺； 柳叶霏； 韩剑众；

【Author】 Liu Weilin;Kong Youyu;Zheng Lingyi;Liu Yefei;Han Jianzhong;School of Food Science and Biotechnology,Zhejiang Gongshang University;

【机构】 浙江工商大学食品与生物工程学院；

【摘要】 脂质体水凝胶的研究多以包埋缓释为主,较少有针对其结构和交联方式的报道。本研究通过明胶和壳聚糖为原料制备互穿聚合物网络结构(Interpenetrating Polymer Network,IPN)水凝胶,采用质构考察不同比例配方和交联剂mTG酶的浓度对IPN水凝胶的影响,同时研究将脂质体包埋进IPN水凝胶后形成的脂质体水凝胶的结构及胶联机理。结果表明:明胶与壳聚糖按质量4:1混合,mTG酶的酶质量浓度为10 mg/mL,制备的脂质体水凝胶可成胶且质构性质表现最优,硬度可达到58.56 N;通过膨胀系数、傅里叶红外光谱、差热量热扫描及交联率等分析可知,脂质体与水凝胶是通过化学方式进行联接,同时存在氢键的作用,且脂质体被包裹入凝胶内部网状结构。本研究结果对开发新型脂质体和脂质体水凝胶等运载体系并将其应用于食品营养物的包埋、缓释提供新思路。更多还原

【Abstract】 Liposomes embedded in hydrogels(lip-in-gels) have found a diverse range of applications in protection,delivery and controlled release,while limited studies have been focused in the structure and cross-linking of lip-in-gels.The interpenetrating polymer networks(IPN) hydrogels based on chitosan and gelatin using genipin as the cross-linker were prepared and characterized.The formation of the genipin-cross-linked chitosan/gelatin hydrogel was confirmed by means of the intrinsic viscosity measurement.The structure and cross-linking mechanism of liposome immobilized IPN hydrogel(lips-in-gels) system were examined.The results showed that the optimal formula of lips-in-gels can be obtained when gelatin-to-chitosan weight ratios was 4:1 and the concentration of genipin solution was 10 mg/mL,with the hardness 58.56 N.Moreover,swelling test,Fourier transform infrared spectroscopy.Differential scanning calorimetry and the cross-linking degree measurement suggested that the cross-linking of liposome immobilized hydrogel might be chemical link with hydrogen bond,and the liposome was located inside of the gels network.It is expected this liposome immobilized IPN hydrogel has a potential as a new nutrient delivery system for the application in biomedical and food industry.更多还原