Pectin-modified 7S protein liposomes: Focus on structural properties, stability, and digestive properties loaded with...

The structural changes, stability, digestion and release of Lip-7S-Pec during its formation were studied by adding different concentrations of pectin. The particle size of Lip-7S-Pec reached the peak value (282.96 ± 2.01 nm) when the pectin content was 0.4 %, and TEM showed that pectin had secondary modification on the surface of liposomes. Increased surface hydrophobicity, decreased micropolarity and increased viscosity indicated that the phospholipid membrane structure was more ordered and hydrophobic interactions and hydrogen bonds are the main forces. pH, ionic strength, and storage stability significantly improve, reducing precipitation and aggregation. The particle size of Lip-7S-Mr-Pec was increased to 295.2 ± 3.42 nm, and the encapsulation rate was 60.4 %. Pectin modification alleviated the degradation of liposomes in the stomach and delayed the early release of Morin. When the concentration of pectin was 0.4 %, the release of FFAs was at least 17.3 %, respectively. This double-layer modification provides a more stable liposome delivery system.