Abstract：
Liposomes were modified with different proportions of β-conglycinin (7S) and glycinin (11S) to form Lip-7S and Lip-11S. The morphology, interaction and in vitro simulated digestion of liposomes were studied. The particle size of Lip-7S was smaller than that of Lip-11S. When the values of Lip-7S and Lip-11S were 1:1 and 1:0.75, respectively, the ζ-potential had the maximum absolute value and the dispersion of the system was good. The results of multispectral analysis showed that hydrogen-bond and hydrophobic interaction dominated protein-modified liposomes, the protein structure adsorbed on the surface of liposomes changed, the content of α-helix decreased, and the structure of protein-modified liposomes became denser. The surface hydrophobicity and micropolarity of liposomes decreased with the increase of protein ratio, and tended to be stable after Lip-7S (1:1) and Lip-11S (1:0.75). Differential scanning calorimetry showed that Lip-7S had higher phase transition temperature (≥170.5 °C) and better rigid structure. During simulated digestion, Lip-7S (22.5 %) released less Morin than Lip (40.6 %) and Lip-11S (26.2 %), and effectively delayed the release of FFAs. The environmental stability of liposomes was effectively improved by protein modification, and 7S had better modification effect than 11S. This provides a theoretical basis for 7S and 11S modified liposomes, and also provides a data reference for searching for new materials for stabilization of liposomes.
摘要：
用不同比例的β-甘氨酸(7S)和甘氨酸(11S)修饰脂质体以形成Lip-7S和Lip11S。形态学,研究了脂质体的相互作用和体外模拟消化。Lip-7S的粒径小于Lip11S的粒径。当Lip-7S和Lip-11S的值分别为1:1和1:0.75时，ζ-电位绝对值最大,系统色散良好。多光谱分析结果表明，氢键和疏水相互作用占主导地位的蛋白质修饰脂质体，脂质体表面吸附的蛋白质结构发生了变化,α-螺旋的含量下降,蛋白质修饰的脂质体结构变得更致密。脂质体的表面疏水性和微极性随着蛋白质比例的增加而降低,在Lip-7S（1：1）和Lip-11S（1：0.75）之后趋于稳定。差示扫描量热法显示Lip-7S具有较高的相变温度（≥170.5°C）和较好的刚性结构。在模拟消化过程中，Lip-7S（22.5％）释放的Morin少于Lip（40.6％）和Lip-11S（26.2％），并有效地延迟了FFA的发布。通过蛋白质修饰有效提高了脂质体的环境稳定性,7S的改性效果优于11S。这为7S和11S修饰脂质体,为寻找脂质体稳定的新材料提供了数据参考。
