Preparation and Characterization of Glycophospholipid Nanoliposomes with Improved Physical Stability

摘要

Phospholipids (PLs) are amphiphilic molecules which self-assemble into various supramolecular structures including bilayer,capsule and liposome.These structures are used for encapsulation in food industry in order to protect sensitive ingredients from degradation,mask odors or tastes and control release of nutrients,flavoring or fragrant agents.Structural modification of PLs either through chemical or enzymatic means has been carried out for decades now in order to further diversify its applications.Enzymatic modification of PLs can be either modification of the hydrophobic fatty acyl chains or the hydrophilic head groups.The former has been studied quite extensively and fatty acyl chains were found to affect the physical properties of PLs membranes.