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The encapsulation of flavourzyme in nanoliposome by heating method

Jahadi M 1 , Khosravi-Darani K 2 , Ehsani MR 3 , Mozafari MR 4 , Saboury AA 5 , Pourhosseini PS 5

Affiliations 

  • 1 Department of Food Science and Technology, Khorasgan (Isfahan) Branch, Islamic Azad University, Isfahan, Iran Post Box: 81595/158
  • 2 National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Post Box: 19395-4741, Tehran, Iran
  • 3 Department of Food Science and Technology, Research and Science Branch, Islamic Azad University, Tehran, Iran
  • 4 Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, 43400 UPM, Serdang, Selangor Malaysia
  • 5 Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran
J Food Sci Technol, 2015 Apr;52(4):2063-72.
PMID: 25829586 DOI: 10.1007/s13197-013-1243-0

Abstract

The main objective of this study was to use heating method (HM) to prepare liposome without employing any chemical solvent or detergent. Plackett-Burman design (PBD) was applied for the screening of significant process variables including the lecithin proportion, the cholesterol/lecithin ratio, the pH of solution for liposome preparation, the enzyme/lecithin ratio, the stirring time, the process temperature, the speed of stirrer, the ratio of stirrer to the tank diameter, the application of homogenization, the method of adding enzyme and centrifugation conditions on the encapsulation efficiency (EE %) of liposome and the activity of liposomal Flavourzyme (LAPU(-1)) (P 

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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