基于透明质酸生物活性自组装胶体粒子制备及乳化性能

Preparation and emulsification properties of self-assembled colloidal particles based on hyaluronic acid biological activity

用透明质酸(HA)和溶菌酶(Lys)静电自组装制备胶体粒子。研究了溶菌酶和透明质酸的质量比(WR)对胶体粒子性质的影响,得到最佳质量比下的胶体粒子。用纳米粒度仪和透射电镜对胶体粒子的尺寸和形貌进行表征。结果显示,形成的胶体粒子为球形结构,粒径约250 nm。此胶体粒子可二次组装在油水界面稳定水包油型类凝胶Pickering乳液。详细研究了pH和盐浓度对胶体粒子性质和乳化性能的影响。结果表明,随着pH增加,胶体粒子粒径先减小后增加;乳液滴粒径逐渐减小,乳化性能逐渐增加。随着盐浓度增加,胶体粒子和乳液滴粒径先降低后增加,乳化性能先增加后降低。进一步研究了pH和盐浓度对乳液中溶菌酶活性的影响。研究表明,制备的乳液均保留了一定的活性,在食品、医药和化妆品领域具有潜在的应用。

Self-assembledcolloidal particleswere prepared by electrostatic interaction between hyaluronic acid(HA)and lysozyme(Lys).The effect of the mass ratio(WR)of lysozyme and hyaluronic acid on the properties ofcolloidal particleswas studied to obtain colloidal particles at the optimal mass ratio.The size and morphology ofcolloidal particleswere characterized by nanometer particle size analyzer and transmission electron microscope.The results show that thecolloidal particleshave a spherical structure and a particle size of about 250 nm.Thecolloidal particlescan be assembled at the oil-water interface to stabilize the oil-in-water gel-like Pickering emulsion.The effects of pH and salt concentration on the properties and the emulsifying properties ofcolloidal particleswere studied in detail.The results show that as the pH increases,the size of thecolloidal particlesdecreases first and then increases;the size of the emulsion droplets gradually decreases and the emulsification performance gradually increases.As the salt concentration increases,the size of thecolloidal particles and emulsion decreases first and then increases,and the emulsification performance increases first and then decreases.The effect of pH and salt concentration on the activity of lysozyme in the emulsion was further studied.Studies have shown that the prepared emulsions retain certain activity and have potential applications in the fields of food,medicine and cosmetics.