The fortification of encapsulated soy isoflavones and texture modification of soy milk by α-lactalbumin nanotubes. (1st September 2023)

• Record Type: Journal Article
• Authors: Liu, Bin; Thum, Caroline; Wang, Qimeng; Feng, Chunsong; Li, Ting; Damiani Victorelli, Francesca; Li, Xing; Chang, Ruxin; Chen, Shanan; Gong, Yifu; Li, Yuan
• Is Part Of: Food chemistry. Volume 419(2023)
• Publication Date: 2023-09-01
• Subjects: Nanocarriers -- Soy isoflavones -- α-Lactalbumin nanotubes -- Encapsulation -- Stability -- Texture modification; α-Lactalbumin α-lac -- Soy isoflavones IFs -- Nanotube NT -- Soy isoflavones-loaded nanotube NT/IFs; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2023.135979
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Nanocarrier of soy isoflavone-loaded α-lactalbumin nanotubes (NT/IFs) was developed. Nanotubes (NT) with high aspect ratio self-assembled from α-lac hydrolyzed peptides. Soy isoflavone (IFs) encapsulated by nanotubes via hydrophobic interactions. The α-lac nanotubes enhanced the viscoelastic property and stability of soy milk. NT/IFs nanocarrier showed high compatibility in fortified soy milk. Abstract: Nanocarriers can improve the dispersibility of hydrophobic bioactive compounds and potentially improve the texture of liquid food formulations. Here, nanotubes (NTs) with a high aspect ratio formed by self-assembly of peptides partially hydrolyzed from α-lactalbumin (α-lac) were used to deliver soy isoflavones (IFs) and modify soy milk texture. IFs encapsulated by nanotube (NT/IFs) via hydrophobic interactions, which had improved dispersibility, with a maximum loading efficiency of 4%. The rheological characterization showed that the nanotubes enhanced the viscoelastic property and long term-stability of soy milk. About 80% of the NT/IFs in soy milk survived simulated in in vitro gastric digestion promoting the release of IFs in the intestinal phase. Overall, this work demonstrated that α-lac nanotubes may be a multi-functional carrier system for hydrophobic compounds providing beneficial changes to functional food texture.