灵芝多糖微凝胶的制备与性质测定

Preparation and characteristics of Ganoderma luaidum polysaccharide microgels

通过美拉德反应和蛋白加热凝胶化获得了微凝胶,并将灵芝酸载入其中.首先通过美拉德干热反应制备卵白蛋白-灵芝多糖复合物,然后在pH=4.5和85℃的条件下加热复合物溶液30 min得到了微凝胶,其平均粒径约100 nm并呈单分散性分布.在酸性条件下由于卵白蛋白和灵芝酸之间存在较强的疏水作用,微凝胶中灵芝酸的包封率高于90%,同时灵芝多糖有利于防止蛋白分子之间的宏观聚集.原子力显微镜表明,微凝胶粒子基本呈球形.微凝胶在4℃下具有良好的贮存稳定性.

Maillard reaction and protein heat-gelation were introduced to prepare microgels which were used to encapsulate ganoderic acid.Ganoderma luaidum polysaccharides（GLP） was firstly covalently conjugated to ovalbumin by Maillard dry-heat reaction,and then the complex solution was heated to produce microgels at pH 4.5 and 85℃ for 30 min.Monodispersed microgels with 100 nm average diameter were obtained.Ganoderic acid can be loaded into the microgels due to stronger hydrophobic interactions between ganoderic acid and ovalbumin at acidic conditions.At the same time,GLP is helpful to prevent the macroscopical aggregation of protein molecules.The encapsulation efficiency of ganoderic acid in the microgels is above 90%.Atomic force microscopy images show that the microgel particles have a spherical shape.The microgel solutions are stable during the storage at 4℃.