Preparation and characterization of soybean protein isolate-dextran conjugate-based nanogels

Qing Zhang; Wenting Yue; Dan Zhao; Lan Chen; Zili Xu; Derong Lin; Wen Qin

doi:10.1016/j.foodchem.2022.132556

Preparation and characterization of soybean protein isolate-dextran conjugate-based nanogels

Food Chem. 2022 Aug 1:384:132556. doi: 10.1016/j.foodchem.2022.132556. Epub 2022 Feb 25.

Authors

Qing Zhang¹, Wenting Yue², Dan Zhao², Lan Chen², Zili Xu², Derong Lin², Wen Qin³

Affiliations

¹ College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China; Institute of Food Processing and Safety, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China. Electronic address: zhangqing@sicau.edu.cn.
² College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China.
³ College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China; Institute of Food Processing and Safety, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China.

PMID: 35247773
DOI: 10.1016/j.foodchem.2022.132556

Abstract

Soybean protein isolate (SPI)-dextran conjugate-based nanogels were prepared via the Maillard reaction combined with protein self-assembly in this study. The dextran molecular weight (40 kDa), SPI/dextran mass ratio (1:1.75), and incubation time (3.3 d) for preparing SPI-dextran conjugate (SDC) were firstly optimized. The SDC was confirmed by analyzing the changes in protein composition and infrared absorption bands and showed loosened tertiary conformation, reduced surface hydrophobicity, decreased Z-average hydrodynamic diameter (D_h) and zeta potential, and improved emulsifying properties compared to the native SPI. Effects of conjugate concentration, pH, heating temperature, and time on D_h and polydispersity index were also evaluated. The SDC-based nanogels were translucent in aqueous solution and exhibited a spherical core-shell structure with a D_h of ∼104.4 nm and a good stability against thermal treatment, ionic strength, and storage. Results demonstrated the SDC-based nanogels possessed a potential to be used as desirable nanocarriers for encapsulating hydrophobic bioactive compounds.

Keywords: Dextran; Glycosylation; Nanogels; Self-assembly; Soybean protein isolate.

MeSH terms

Dextrans* / chemistry
Hydrophobic and Hydrophilic Interactions
Maillard Reaction
Nanogels
Soybean Proteins* / chemistry

Substances

Dextrans
Nanogels
Soybean Proteins