<i>α</i>-淀粉抑制酶纳米脂质体运动食品的制备及稳定性评价

符宇兰

doi:10.13386/j.issn1002-03062020080245

α-淀粉抑制酶纳米脂质体运动食品的制备及稳定性评价

符宇兰

Preparation and Stability Evaluation of Nano-liposomes Sports Food with α-Amylose Inhibitory Enzyme

Yulan FU

摘要

摘要: 本研究以α-淀粉抑制酶为主要原料，辅以适当的卵磷脂、胆固醇，生产出一款含α-淀粉抑制酶的纳米脂质体。以α-淀粉抑制酶添加量、卵磷脂添加量、胆固醇添加量、搅拌温度为因素，以包封率为指标，进行单因素实验及正交试验，并研究了温度和pH等贮藏条件对α-淀粉抑制酶纳米脂质体稳定性的影响。结果表明，最佳工艺条件为α-淀粉抑制酶添加量2.0 mg/mL，胆固醇添加量8.0 mg/mL，卵磷脂添加量0.25 mg/mL，搅拌温度70 ℃。制得的纳米脂质体的包封率达到91.6%，平均粒径为70.2 nm，并在温度为25 ℃、pH3.5～7.5的条件下贮藏40 d，其粒径变化小，分散体系稳定性好。在本实验的工艺条件下制备的纳米脂质体有效提高α-淀粉抑制酶的稳定性和利用率，为进一步的开发应用提供可行性。

Abstract: In this study, α-amylase inhibitor was used as the main raw material, supplemented with lecithin and cholesterol to make up α-amylase inhibitor nanoliposomes containing. The single factors and orthogonal experiments were carried out with the addition of α-starch inhibitor, lecithin, cholesterol and stirring temperature as the factors, and the encapsulation efficiency as the index. The effects of storage conditions such as temperature and pH value on the stability of α-amylase inhibitor nanoliposomes containing were studied. The results showed that the optimum technological conditions were as follows: The dosage of α-amylase inhibitor was 2.0 mg/mL, cholesterol was 8.0 mg/mL, lecithin was 0.25 mg/mL and stirring temperature was 70 ℃. The entrapment efficiency was 91.6% and the average particle size was 70.2 nm. When the nanoliposomes containing stored for 40 days at 25 ℃ and pH3.5~7.5, the particle size changed little and the dispersion system was stable. The stability and utilization of α-starch inhibitory enzyme could be effectively improved by nano liposomes prepared under the technological conditions of this experiment, which would provide the feasibility for further development and application.