The production of gel beads of soybean hull polysaccharides loaded with soy isoflavone and their pH-dependent release

Shengnan Wang; Guoqiang Shao; Jinjie Yang; Jie Liu; Jing Wang; Hekai Zhao; Lina Yang; He Liu; Danshi Zhu; Yang Li; Lianzhou Jiang

doi:10.1016/j.foodchem.2019.126095

The production of gel beads of soybean hull polysaccharides loaded with soy isoflavone and their pH-dependent release

Food Chem. 2020 May 30:313:126095. doi: 10.1016/j.foodchem.2019.126095. Epub 2019 Dec 30.

Authors

Shengnan Wang¹, Guoqiang Shao², Jinjie Yang², Jie Liu³, Jing Wang³, Hekai Zhao², Lina Yang², He Liu⁴, Danshi Zhu⁵, Yang Li⁶, Lianzhou Jiang⁶

Affiliations

¹ College of Food Science and Technology, Bohai University, Jinzhou 121013, China; China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University (BTBU), Beijing 100048, China; College of Food Science, Northeast Agricultural University, Harbin 150000, China.
² College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
³ China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University (BTBU), Beijing 100048, China.
⁴ College of Food Science and Technology, Bohai University, Jinzhou 121013, China. Electronic address: liuhe2066@163.com.
⁵ College of Food Science and Technology, Bohai University, Jinzhou 121013, China. Electronic address: zhudanshi1978@163.com.
⁶ College of Food Science, Northeast Agricultural University, Harbin 150000, China.

PMID: 31923873
DOI: 10.1016/j.foodchem.2019.126095

Abstract

Core-shell hydrogel beads were successfully produced from soybean hull polysaccharides (SHP). Using electron microscopy, the beads were found to be spherical with smooth surfaces and have tight gel network internal structures. Fourier transform infrared spectroscopy, differential scanning calorimetry, and X-ray diffraction were used to investigate the interaction between soy isoflavone and SHP in the gel beads mesh-like structure. Furthermore, the encapsulation efficiency and loading capacity of gel beads for soy isoflavone are 66.90% and 4.67%, respectively, and have the ability of pH-responsive release in vitro. Through the mathematical model of kinetics, we found that the release of soy isoflavone from gel beads showed Fickian diffusion in release media (pH 2.0 and 7.4), but showed non-Fickian diffusion at pH 4.0 and 6.8. This polymer can be extended to prepare more versatile delivery and controlled release system, appealing for food, pharmaceutical, biomedicine and cosmetics applications.

Keywords: Hydrogel beads; Release kinetics; Soy isoflavone; Soybean hull polysaccharides.

MeSH terms

Drug Carriers / chemistry
Drug Liberation
Glycine max / metabolism*
Hydrogels / chemistry*
Hydrogen-Ion Concentration
Isoflavones / chemistry*
Isoflavones / metabolism
Kinetics
Polysaccharides / chemistry*

Substances

Drug Carriers
Hydrogels
Isoflavones
Polysaccharides