鱼类过敏原缓释微球的制备及释放动力学的初步研究

Study on fish allergen microcapsules and controlled-release kinetics

为制备一种能够缓慢释放的鱼类过敏原——小清蛋白的海藻酸钠微球,采用离子凝胶法制备出形态完好的海藻酸钠-小清蛋白微球,利用傅里叶红外光谱、差式扫描量热法、扫描电子显微镜等对其结构进行表征,并初步探究微球中小清蛋白在模拟肠液pH环境中的释放动力学参数。测得海藻酸钠对小清蛋白的包埋率为69.24%,蛋白装载率为21.06%,微球表面粗糙并分布有大量的微小孔洞,体外释放实验测得前5 h小清蛋白释放迅速,而后逐渐达到最大值,其释放动力学符合Higuchi模型和Ritger-Peppas模型。结果表明,海藻酸钠可以作为包埋小清蛋白的载体并实现小清蛋白的缓慢释放,其释放机理符合骨架溶蚀蛋白扩散机制。

The aim is to prepare a kind of sodium alginate microcapsules which could slowly release fish allergens. The spherical alginate microcapsules were prepared by the ionotropic gelation method and the microcapsules were formed by adding sodium alginate into aqueous solution containing calcium chloride. The prepared microcapsules were characterized by FTIR, DSC and SEM methods. The releasing mechanism of parvalbumin from the microcapsules was established based on equation fitting of release kinetics model. Parvalbumin could be embedded into alginate microcapsules. The entrapment efficiency was 69.24% while the loading ratio was 21.06%. The surface of microcapsules which had plenty of tiny holes was rough. The result of protein release in vitro showed that parvalbumin released rapidly in the first 5 hours, and then gradually achieved maximum. The release kinetics model suited Higuchi equation and Ritger-Peppas equation well. Fish allergen could be entrapped by sodium alginate, meanwhile allergen controlled-release was achieved. The mechanism fits with skeleton erosion in addition to protein diffusion mechanism.