Abstract A shrimp peptide fraction (ST1) with biological activity (ABTS radical scavenging capacity, angiotensin-converting enzyme and dipeptidyl-peptidase-IV inhibitory activities), was encapsulated in partially purified soy phosphatidylcholine nanoliposomes (L-ST1) using glycerol to preserve the bilayer during the film-forming dehydration step. The z-average, zeta potential and encapsulation efficiency of L-ST1 were, respectively, 99.98 nm, −53.87 mV and 52.37%. Transmisssion Electron Microscopy images showed that the liposomes incorporated in sodium caseinate films caused film matrix disruption, but vesicle structure was well preserved and uniformly distributed along the film matrix. The films with liposomes became more water soluble, adhesive and mucoadhesive, with no changes in thickness or transparency. The film showed a very favourable taste perception, regardless the presence or type of liposomes, while the buccal dissolution was faster with the films carrying the liposomes. The film could be used in different food designs without distorting the sensory acceptance of the final product.

中文翻译：

---

通过添加包裹活性虾肽部分的纳米脂质体改变酪蛋白酸钠膜的结构完整性

摘要 将具有生物活性（ABTS 自由基清除能力、血管紧张素转化酶和二肽基肽酶 IV 抑制活性）的虾肽级分 (ST1) 封装在部分纯化的大豆磷脂酰胆碱纳米脂质体 (L-ST1) 中，使用甘油保存双层在成膜脱水步骤中。L-ST1 的 z 均值、zeta 电位和封装效率分别为 99.98 nm、-53.87 mV 和 52.37%。透射电子显微镜图像显示，掺入酪蛋白酸钠薄膜中的脂质体导致薄膜基质破坏，但囊泡结构完好保存并沿薄膜基质均匀分布。含有脂质体的薄膜变得更易溶于水、更具粘性和黏膜粘附性，厚度或透明度没有变化。无论脂质体的存在或类型如何，该薄膜都显示出非常良好的味觉，而带有脂质体的薄膜口腔溶解更快。该薄膜可用于不同的食品设计，而不会影响最终产品的感官接受度。