Abstract
A stable nanogel carrier was constructed from soy protein isolate (SPI) modified with dextran and succinic anhydride by the thermal induction method, and its potential use as a new curcumin delivery system was evaluated. By studying the main factors affecting the formation of protein nanogels: pH, protein concentration, heating temperature, and heating time, the optimized nanogel particle size was 142.33 ± 0.93 nm, and the polymer dispersion index was 0.196 ± 0.003. Atomic force and transmission electron microscopy showed that the nanogel had a typical core-shell structure and good dispersibility. For the modified nanogel, the H0 increased, the free-SH content decreased, and the protein aggregated forming the hydrophobic core of the nanogel, whereas the hydrophilic dextran and acid anhydride grouped to form the outer shell. Stability analysis showed that the nanogel was stable under different pH and salt concentrations, even at high dilution and after freeze-drying reconstitution. At 1 mg/mL curcumin, the encapsulation efficiency was 92.89 ± 0.43%, and the load was 53.97 ± 1.05%, confirming that curcumin was successfully embedded in the nanogel. In vitro simulations showed that the nanogel achieved the sustained-release of curcumin, with only 22.3 ± 1.14% released in the stomach, and the final sustained release rate was about 80.04 ± 3.43%.
Published Version
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