|
KMID : 0380620180500060636
|
|
Korean Journal of Food Science and Technology
2018 Volume.50 No. 6 p.636 ~ p.641
|
|
|
Comparison of the stability between branched-chain amino acid (BCAA)-coated liposome and double emulsion
|
|
Lee Yun-Jung
Lee Sang-Yoon
Shin Hye-Rin
Kang Gu-Hyun
Wi Gi-Hyun
Ko Eun-Young
Cho Young-Jae
Choi Mi-Jung
|
|
|
Abstract
|
|
|
|
This study was conducted to compare the stability between branched-chain amino acid (BCAA)-encapsulated liposome and double emulsion (DE). Liposome was produced by high-speed homogenization and ultrasonication whereas DE was prepared by homogenizing with surfactants. All samples were fixed at pH 4 and 7 and stored at 4, 25, and 40°C for 5 days. Encapsulation efficiency and cumulative release rate were measured under 4°C and at 25°C. The results showed that the size of BCAA-coated liposome was greater at pH 7 than at pH 4. The zeta-potential value of BCAA-coated liposome was greater at pH 4 than at pH 7. It was supposed that the negatively charged liposomes attracted the positively charged BCAAs at pH 4 resulting in the formation of the vesicle with smaller size. Particle size of DE was smaller than 100 µm. Encapsulation efficiencies of BCAA in DE or liposome were over 97%, approximately, and the cumulative release rates of them were below 30% for 5 days.
|
|
|
KEYWORD
|
|
|
anched-chain amino acid, double emulsion, liposome, encapsulation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|