Abstract： Maillard reaction and protein heat-gelation were introduced to prepare microgels which were used to encapsulate ganoderic acid. Ganoderma luaidum polysaccharides (GLP) was firstly covalently conjugated to ovalbumin by Maillard dry-heat reaction, and then the complex solution was heated to produce microgels at pH 4.5 and 85℃ for 30 min. Monodispersed microgels with 100 nm average diameter were obtained. Ganoderic acid can be loaded into the microgels due to stronger hydrophobic interactions between ganoderic acid and ovalbumin at acidic conditions. At the same time, GLP is helpful to prevent the macroscopical aggregation of protein molecules. The encapsulation efficiency of ganoderic acid in the microgels is above 90％. Atomic force microscopy images show that the microgel particles have a spherical shape. The microgel solutions are stable during the storage at 4℃.
2010, Vol. 31 
