Ethanol as a switch to induce soybean lipophilic protein self-assembly and resveratrol delivery

Mingming Zhong; Yufan Sun; Hanyu Song; Shuai Wang; Baokun Qi; Xue Li; Yang Li

doi:10.1016/j.fochx.2023.100698

Ethanol as a switch to induce soybean lipophilic protein self-assembly and resveratrol delivery

Food Chem X. 2023 May 9:18:100698. doi: 10.1016/j.fochx.2023.100698. eCollection 2023 Jun 30.

Authors

Mingming Zhong¹, Yufan Sun¹, Hanyu Song¹, Shuai Wang¹, Baokun Qi^{1

2

3}, Xue Li¹, Yang Li^{1

2

3}

Affiliations

¹ College of Food Science, Northeast Agricultural University, Harbin 150030, China.
² National Research Center of Soybean Engineering and Technology, Harbin 150030, China.
³ Heilongjiang Green Food Science Research Institute, Harbin 150028, China.

Abstract

Protein-based nanoparticles or nanocarriers of emulsion systems have piqued the interest of nutrition and health care goods. As a result, this work examines the characterisation of ethanol-induced soybean lipophilic protein (LP) self-assembly for resveratrol (Res) encapsulation, particularly the influence on emulsification. By varying the ethanol content ([E]) in the range of 0-70% (v/v), the structure, size, and morphology of LP nanoparticles may be adjusted. Similarly, the self-assembled LPs have a strong [E] dependency on the encapsulation efficiency of Res. For [E] = 40% (v/v), Res had the highest encapsulation efficiency (EE) and load capacity (LC) of 97.1% and 141.0 μg/mg nanoparticles, respectively. Most of the Res was encapsulated by the hydrophobic core of LP. Moreover, for [E] = 40% (v/v), LP-Res showed significantly improved emulsifying properties, independent of low-oil or high-oil emulsion systems. Furthermore, the ethanol-induced production of appropriate aggregates increased emulsion system stability, hence increasing Res retention during storage.

Keywords: Disassembly; Ethanol; Reassembly; Resveratrol; Soybean lipophilic protein.