Research on Sustained Release System of Curcumin/Glycosylated Chickpea Protein Gel Liposome
The glycosylated chickpea protein gel prepared in this experiment has good embedding effect.The glycosylated chickpea protein gel delivery system was prepared by single factor and orthogonal optimization.When the ratio of glucose to chickpea protein is 1:1,the heating time is 1.5 h,the pH is 7,and the heating temper-ature is 95℃,the grafting degree of glycosylated chickpea protein is 28.33%,the encapsulation rate is 94.40%,and the loading capacity is 7.29 ug/mg.The encapsulation rate of unglycosylated chickpea protein was 22.66%and the loading capacity was 5.91 ug/mg.The glycosylated protein gel coated with curcumin was placed into dial-ysis bag in phosphate buffer solution.After 6 h of dissolution,the dissolution rate of curcumin was 6.49%.There-fore,glycosylated chickpea protein gel has good slow-release function,so glycosylated chickpea protein has a broad application prospect in the field of functional food.
chickpea protein gelglycosylation modificationgrafting degreeencapsulation rateslow re-lease function
万方数据
维普
