Abstract
Soy isoflavones (SIF) are a group of polyphenolic compounds with health benefits. However, application of SIF in functional foods is limited due to its poor aqueous solubility. SIF nanoparticles with different concentrations were prepared using polymerized goat milk whey protein (PGWP) as wall material. The goat milk whey protein was prepared from raw milk by membrane processing technology. The encapsulation efficiencies of all the nanoparticles were found to be greater than 70%. The nanoparticles showed larger particle size and lower zeta potential compared with the PGWP. Fourier Transform Infrared Spectroscopy indicated that the secondary structure of goat milk whey protein was changed after interacting with SIF, with transformation of α-helix and β-sheet to disordered structures. Fluorescence data indicated that interactions between SIF and PGWP decreased the fluorescence intensity. All nanoparticles had spherical microstructure revealed by Transmission Electron Microscope. Data indicated that PGWP may be a good carrier material for the delivery of SIF to improve its applications in functional foods.
Highlights
Soy isoflavones (SIF), as bioactive substances, are the main secondary metabolites in soybeans
The nanoparticles with higher surface charge aggregated less, which suggested that they were somewhat more stable. These results suggested that polymerized goat milk whey protein (PGWP) could be considered as a promising encapsulation agent for the incorporation of bioactive compounds such as SIF
It is presumable that SIF were non-covalently grafted onto PGWP, resulting in the partly unfolded protein, which may lead to the exposure of buried amino acids and promote hydrophobic interactions [41]. These results indicated that the secondary structure of goat milk whey protein changed after interacting with SIF, and the interaction between PGWP and SIF was probably through hydrogen bonds or hydrophobic interactions
Summary
Soy isoflavones (SIF), as bioactive substances, are the main secondary metabolites in soybeans. SIF have been found to possess several potential health benefits such as anticancer [1], reducing menopausal syndrome [2], and preventing osteoporosis [3]. Because of their health benefits, SIF have been recommended as a functional ingredient for formulation of healthy foods and pharmaceutical products. Due to its low solubility in water, poor bioavailability, and high susceptibility to degradation under oxygen, light, and heating conditions [4], the application of SIF in the food industry is limited. Functional SIF nanoparticles were prepared by antisolvent precipitation method to improve the water dissolution rate [4]. Wang et al [5]
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