Preventive Nutrition and Food Science
- Volume 5 Issue 2
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- Pages.81-85
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- 2000
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- 2287-1098(pISSN)
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- 2287-8602(eISSN)
Encapsulation of Bromelain in Liposome
- Lee, Dong-Hoon (Kyungnam University) ;
- Jin, Bong-Hwa (Kyungnam University) ;
- Hwang, Yong-Il (Kyungnam University) ;
- Lee, Seung-Cheol (Kyungnam University)
- Published : 2000.06.01
Abstract
Bromelain has been used as a meat-tenderizing agent in food processing. To increase the availability of bromelain, microencapsulation into liposome was carried out by the dehydration and rehydration method. Small unilamellar vesicles prepared by sonication treatment showed higher encapsulation efficiency (EE) than by the French press method. In the preparation of liposome, the effect of pH and centrifugal force on EE was also investigated and it showed a higher EE at acidic pH than at alkaline pH with centrifugation at 80, 000