卵黄免疫球蛋白微囊的制备及特性研究

Preparation and Characterization of Immunoglobulin of Yolk Microcapsules

采用高压静电成囊装置,以海藻酸钠、壳聚糖为囊材,制备卵黄免疫球蛋白(IgY)-海藻酸钠-壳聚糖微囊。结果表明,所制空白微囊球形圆整,平均粒径为200μm。投药量和CaCl2浓度的优化条件分别为10mg/ml和0.1%,微囊包封率可达90%以上,在模拟胃液中2h累积释放率小于20%,微囊中IgY的生物活性为84.7%。

High-voltage electrostatic system was used to prepare immunoglobulin of yolk （IgY） alginate-chitosan microcapsules using sodium alginate and chitosan as materials. The results showed that the blank microcapsules were spherical and mean diameter was 200μm. The entrapment efficiency was above 90% under the optimized conditions of IgY amount of 10mg/ml and CaC12 concentration of 0.1%. The accumulative release of the products was less than 20% in simulated gastric fluid in 2h. The IgY residual activity was 84.7 % after released in simulate gastric fluid for 2h and in simulated intestinal fluid for 6h.