Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 28 Issue 3
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- Pages.399-404
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- 1996
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- 0367-6293(pISSN)
Liposome-Microencapsulation of Lysozyme and Its Stimulated Release
Lysozyme의 Liposome 미세캡슬화와 유출 촉진
- Kim, Tae-Jong (Department of Food and Biotechnology and Bioproducts Research Center, Yonsei University) ;
- Kim, Young-Sook (Department of Traditional Food Preparation, Yangsan Junior College) ;
- Pyun, Yu-Ryang (Department of Food and Biotechnology and Bioproducts Research Center, Yonsei University)
- Published : 1996.06.30
Abstract
Encapsulation of lysozyme using lecithin vesicles and its stimilated release properties were studied. Lecithin vesicles were prepared by the dehydration-rehydration (DR)method. The highest encapsulation efficiency (EE) value of 80.1% was obtained by sonicating the multilamellar vesicles (MLVs) at 100 KHz for 120 min in bath sonicator. The value of entrapment progressively increased with the concentration of lysozyme, while the EE value decreased with the increase of enzyme concentration up to 50mg per 100mg per 100mg of lecithin, and then became nearly constant. At the pH of 5.9, only a small amount of lysozyme was released from DR vesicles during incubation at
Liposome내에 효소를 포집시켜서 식품가공공정에 응용하기 위하여 모델 효소로서 Iysozyme을 선택하여 dehydration-rehydration법으로 미세캡술화시킬 때 조제 조건이 포집효율에 미치는 영향을 검토하고 외부 환경 인자의 변화 및 유출 촉진제의 첨가가 liposome 내의 효소의 유출에 미치는 영향을 연구하였다. MLV 현탁액을 bath sonicator에서 100 kHz로 2시간 초음파 처리했을 때 1ozyme의 포집효율이 90.9%로 가장 높았다. 초기 효소 첨가량을 증가시킴으로써 단위 지방질당 포집 효소량은 거의 비례적으로 증가하였으나 포집효율은 감소하여 1osozyme 50 mg/100 mg soy lecithin일 때 68% 수준까지 급격히 감소하였으나, 그 이상의 실험농도 범위에서는 매우 완만하였다. 효소를 포집한 liposome은