The effect of cholesterol content of phospholipid vesicles on the encapsulation and acid resistance of β-galactosidase from E. coli
| Autor: | F. McCAFFERTY, M. Matsuzaki, Marcus Karel |
|---|---|
| Rok vydání: | 2007 |
| Předmět: |
chemistry.chemical_classification
Liposome food.ingredient Chromatography biology Cholesterol Vesicle chemistry.chemical_element Buffer solution Lecithin Nitrogen Industrial and Manufacturing Engineering Enzyme assay chemistry.chemical_compound food Enzyme Biochemistry chemistry biology.protein Food Science |
| Zdroj: | International Journal of Food Science & Technology. 24:451-460 |
| ISSN: | 1365-2621 0950-5423 |
| DOI: | 10.1111/j.1365-2621.1989.tb00666.x |
| Popis: | Summary β-Galactosidase was encapsulated in lecithin-cholesterol liposomes prepared by dehydration-rehydration (DR) and reverse-phase evaporation (RE). In both methods, the encapsulation efficiency decreased as cholesterol content increased. Enzyme activity was determined to be located both on the surface and in the interior of the vesicle. When the enzyme-loaded vesicles were exposed to acidic buffer solution, the activity on the surface of the vesicle was rapidly lost. The enzyme in the interior of the vesicle was more acid-resistant. The residual activity of enzyme depended on the molar ratio lecithin: cholesterol (L:C ratio). In both methods, the vesicles which showed the greatest acid resistance were those with an L:C molar ratio of 1:3. These vesicles retained their enzymatic activity and acid resistant character after 1 month storage at 5°C under nitrogen. |
| Databáze: | OpenAIRE |
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