摘要
用天然大豆蛋白和葡甘聚糖,利用羟氨反应使蛋白质分子的侧链氨基与多糖分子的末端不饱和羰基反应生成稳定的共价键,进而形成以多羟基葡甘聚糖为亲水基,大豆蛋白为疏水基的新型两亲分子。结果表明,葡甘聚糖改性大豆蛋白是良好的药用乳化剂,制成的O/W乳状液稳定性明显优于Tween-60制成的乳状液。
The amphiphilic molecules with glucomannan as the hydrophilic groups and soy protein as the hydrophobic skeleton was synthesized by the reaction of natural soy protein and glucomannan. The soy protein-glucomannan conjugate was found to be a good emulsifier. The formed o/w emulsion was much more stable than that with Tween -60 as emulsifier and was favorable as the carrier of oil-soluble drug.
出处
《精细化工》
EI
CAS
CSCD
北大核心
2007年第6期539-543,共5页
Fine Chemicals
基金
福建省教育厅科技项目(jb05022)~~
