Preparation and Stability Evaluation of Nano-liposomes Sports Food with α-Amylose Inhibitory Enzyme

In this study, α-amylase inhibitor was used as the main raw material, supplemented with lecithin and cholesterol to make up α-amylase inhibitor nanoliposomes containing. The single factors and orthogonal experiments were carried out with the addition of α-starch inhibitor, lecithin, cholesterol and stirring temperature as the factors, and the encapsulation efficiency as the index. The effects of storage conditions such as temperature and pH value on the stability of α-amylase inhibitor nanoliposomes containing were studied. The results showed that the optimum technological conditions were as follows: The dosage of α-amylase inhibitor was 2.0 mg/mL, cholesterol was 8.0 mg/mL, lecithin was 0.25 mg/mL and stirring temperature was 70 ℃. The entrapment efficiency was 91.6% and the average particle size was 70.2 nm. When the nanoliposomes containing stored for 40 days at 25 ℃ and pH3.5~7.5, the particle size changed little and the dispersion system was stable. The stability and utilization of α-starch inhibitory enzyme could be effectively improved by nano liposomes prepared under the technological conditions of this experiment, which would provide the feasibility for further development and application.