A method for preparing a solid lipid nanoparticle loaded with resveratrol stabilized by sodium caseinate-oligosaccharide covalent complex
By using solid lipid nanoparticles stabilized by sodium caseinate-oligosaccharide covalent complexes, the stability of resveratrol and the biocompatibility of emulsifiers were solved, resulting in higher resveratrol retention and more stable delivery.
CN122398754APending Publication Date: 2026-07-17NORTHEAST AGRICULTURAL UNIVERSITY
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Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- NORTHEAST AGRICULTURAL UNIVERSITY
- Filing Date
- 2026-05-26
- Publication Date
- 2026-07-17
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Figure CN122398754A_ABST
Abstract
本发明公开了一种基于酪蛋白酸钠‑低聚糖共价复合物稳定的负载白藜芦醇的固体脂质纳米颗粒的制备方法，属于食品及生物医药技术领域。本发明通过低聚木糖或低聚异麦芽糖美拉德改性酪蛋白酸钠，得到酪蛋白酸钠‑低聚糖共价复合物，稀释加热后获得水相，将固态棕榈硬脂加热熔解，按照质量比加入白藜芦醇，按酪蛋白酸钠和棕榈硬脂的质量比将油相和水相进行混合，IKA均质、超声冷却后即得到固体脂质纳米颗粒；本发明所获得的固体脂质纳米颗粒具有优异的贮藏稳定性和白藜芦醇保留率，增强了白藜芦醇的储存稳定性，拓宽了蛋白改性产物在活性物质递送领域中的应用，为天然蛋白基递送体系的开发提供了新的技术方案。
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