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KMID : 1024420170210040360
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Food Engineering Progress
2017 Volume.21 No. 4 p.360 ~ p.366
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Optimization and Scale-up of Fish Skin Peptide Loaded Liposome Preparation and Its Storage Stability
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Lee Jung-Gyu
Lee Yun-Jung
Bai Jing Jing
Kim Soo-Jin
Cho Young-Jae
Choi Mi-Jung
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Abstract
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Fish skin peptide-loaded liposomes were prepared in 100 mL and 1 L solution as lab scales, and 10 L solution as a prototype scale. The particle size and zeta potential were measured to determine the optimal conditions for the production of fish skin peptide-loaded liposome. The liposome was manufactured by the following conditions: (1) primary homogenization at 4,000 rpm, 8,000 rpm, and 12,000 rpm for 3 minutes; (2) secondary homogenization at 40 watt (W), 60 W, and 80 W for 3 minutes. From this experimental design, the optimal conditions of homogenization were selected as 4,000 rpm and 60 W. For the next step, fish peptides were prepared as the concentrations of 3, 6, and 12% at the optimum manufacturing conditions of liposome and stored at 4ºC. Particle size, polydispersion index (pdI), and zeta potential of peptide-loaded liposome were measured for its stability. Particle size increased significantly as manufacture scale and peptide concentration increased, and decreased over storage time. The zeta potential results increased as storage time increased at 10 L scale. In addition, 12% peptide showed the formation of a sediment layer after 3 weeks, and 6% peptide was considered to be the most suitable for industrial application.
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KEYWORD
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fish skin peptide, liposome, scale up production
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