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KMID : 1024620080280050549
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Food Science of Animal Resources
2008 Volume.28 No. 5 p.549 ~ p.554
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Physical Property and Stability of Liposome Prepared from Egg Yolk Phospholipids at Various Storage Conditions
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Park Sun-Hyun
Kim Myung-Hee
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Abstract
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Liposomes were prepared from egg yolk phospholipids to study their physical properties and stability at various storage conditions. Under storage conditions at different pH levels, the particle sizes of liposomes increased at the range of pH 1-2, and the absolute values of -potentials were reduced at the range of pH 1-4. The leakage of sulforhodamine B (SRB), a fluorescent dye which is encapsulated in the liposome, increased greatly at pH 2-4. At different storage temperatures, the particle size of liposomes increased from the 10 days of storage at and the 40 days at 20 and . The -potentials decreased slightly later during storage under 4, 20 and . At the storage temperature of , the leakage of SRB was the greatest. Therefore, we concluded that the pH conditions lower than pH 6 and high temperature of are not conducive to storing liposomes. The results obtained here may prove helpful in developing liposome-based encapsulation and diagnostic reagents.
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KEYWORD
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phospholipids, liposome, encapsulation, stability, egg yolk
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