Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 28 Issue 3
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- Pages.399-404
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- 1996
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- 0367-6293(pISSN)
Liposome-Microencapsulation of Lysozyme and Its Stimulated Release
Lysozyme의 Liposome 미세캡슬화와 유출 촉진
- Kim, Tae-Jong (Department of Food and Biotechnology and Bioproducts Research Center, Yonsei University) ;
- Kim, Young-Sook (Department of Traditional Food Preparation, Yangsan Junior College) ;
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Pyun, Yu-Ryang
(Department of Food and Biotechnology and Bioproducts Research Center, Yonsei University)
- Published : 1996.06.30
Abstract
Encapsulation of lysozyme using lecithin vesicles and its stimilated release properties were studied. Lecithin vesicles were prepared by the dehydration-rehydration (DR)method. The highest encapsulation efficiency (EE) value of 80.1% was obtained by sonicating the multilamellar vesicles (MLVs) at 100 KHz for 120 min in bath sonicator. The value of entrapment progressively increased with the concentration of lysozyme, while the EE value decreased with the increase of enzyme concentration up to 50mg per 100mg per 100mg of lecithin, and then became nearly constant. At the pH of 5.9, only a small amount of lysozyme was released from DR vesicles during incubation at