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Issue 4, 2014
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Response surface methodology for the optimization of beta-lactoglobulin nano-liposomes

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Abstract

Response surface methodology based on a central composite rotatable design has been successfully used to model and optimize biochemical and biotechnological processes. Heat treatment could have an effect on beta-lactoglobulin (β-Lg) and lead to allergic reaction. To reduce this phenomenon, liposomes were used as carriers in this research. The mass ratio of phosphatidylcholine and cholesterol (2.5–12.5), β-Lg concentration (2.5–12.5 mg mL−1), sonication time (5–25, min) and temperature (25–40 °C) were selected as independent variables with encapsulation efficiency as a dependent variable. For each response, a second-order polynomial model was developed using multiple linear regression analysis. Applying a desirability function method the optimum parameters were: phosphatidylcholine to cholesterol ratio of 8.05, β-Lg concentration of 9.09 mg mL−1, sonication time of 17.71 min and temperature of 30 °C. The particle size and encapsulation efficiency were found to be 189 nm and 61.55%, respectively. Furthermore, the in vitro stability of β-Lg nano-liposomes in simulated gastrointestinal juice was evaluated. The nano-liposomes showed an acceptable stability in simulated gastrointestinal juice at 37 °C for 4 h.

Graphical abstract: Response surface methodology for the optimization of beta-lactoglobulin nano-liposomes

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Article information


Submitted
08 Oct 2013
Accepted
04 Jan 2014
First published
07 Jan 2014

Food Funct., 2014,5, 748-754
Article type
Paper

Response surface methodology for the optimization of beta-lactoglobulin nano-liposomes

J. Ma, R. Guan, X. Chen, Y. Wang, Y. Hao, X. Ye and M. Liu, Food Funct., 2014, 5, 748
DOI: 10.1039/C3FO60476D

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