壳聚糖
脂质体
化学
阳离子聚合
粒径
聚合物
钠
离子强度
Zeta电位
化学工程
有机化学
纳米颗粒
生物化学
水溶液
物理化学
工程类
作者
Weilin Liu,Wei Liu,Aiqian Ye,Shengfeng Peng,Wei Fuqiang,Chengmei Liu,Jianzhong Han
出处
期刊:Food Chemistry
[Elsevier]
日期:2015-09-16
卷期号:196: 396-404
被引量:127
标识
DOI:10.1016/j.foodchem.2015.09.050
摘要
In this study, liposomes (LPs), chitosan (CH) coated LPs, sodium alginate (AL) and CH multilayered LPs (AL-CH-LPs) were developed based on the electrostatic interaction between charged polysaccharides at a certain pH. The increase of polymer layers on LPs led to a monotonic increase in size from ∼600 (LPs) to ∼1810 nm (AL-CH-LPs) and negative charge from -12.5 to -25.2 mV, regarded as a consequence of the formation of gradually expanded structures by cationic CH and anionic AL. The environmental stress including pH, storage and ionic strength (10-200 mM NaCl) had significant impact on the appearance and the particle size of the double-layered liposome (AL-CH-LPs). Furthermore, LPs showed the highest release rate of hydrophilic model ingredient (vitamin C) under gastrointestinal conditions, while the polymers had a capacity to reduce the vitamin C release in simulated intestinal fluid. This work provided useful information on the potential application of CH and AL based delivery systems.
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