Chen Fei-Ping, Li Bian-Shen, Tang Chuan-He
Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, People's Republic of China.
Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, People's Republic of China; State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China.
Food Res Int. 2015 Sep;75:157-165. doi: 10.1016/j.foodres.2015.06.009. Epub 2015 Jun 7.
Soy protein isolate (SPI) can act as effective nanocarriers for water-insoluble curcumin, however, the maximal capacity of this protein to load curcumin and molecular mechanism for the formation of the nanocomplexes are still little known. This work investigated the formation and properties of SPI-curcumin nanocomplexes formed at a low concentration of 0.05% (w/v), as well as the influence of a high intensity ultrasonic treatment on the nanocomplexation. Most of the particles in non- or ultrasonic-treated SPIs were present in nanoparticle form with z-average sizes of about 50-52nm. The load amount (LA) of curcumin in the non-treated nanocomplexes reached 103.9μg/mg SPI. The ultrasonic treatment of the protein solution further significantly increased the LA, while the LA was considerably decreased by the treatment after the nanocomplexation. The complexation with curcumin significantly increased the particle size and ζ-potential of both non- and ultrasonic-treated SPIs, but led to a considerable reduction in surface hydrophobicity, with the greater changes observed for ultrasonic-treated SPI. The nanocomplexation with SPIs remarkably improved the storage stability of curcumin, with much better improvement observed for the ultrasonic-treated SPI. Both the number and nature of hydrophobic sites are important for the nanoparticles in SPI to exhibit high capacity to load curcumin molecules. This study confirmed that SPI exhibited a high capacity to load water-insoluble curcumin, and an ultrasonic pretreatment could further improve its encapsulation efficiency and stability of curcumin.
大豆分离蛋白（SPI）可作为水不溶性姜黄素的有效纳米载体，然而，这种蛋白质负载姜黄素的最大容量以及纳米复合物形成的分子机制仍鲜为人知。本研究考察了在0.05%（w/v）低浓度下形成的SPI-姜黄素纳米复合物的形成及性质，以及高强度超声处理对纳米复合作用的影响。未处理或经超声处理的SPI中的大多数颗粒呈纳米颗粒形式，z平均粒径约为50-52nm。未处理的纳米复合物中姜黄素的负载量（LA）达到103.9μg/mg SPI。蛋白质溶液的超声处理进一步显著提高了负载量，而纳米复合后处理则使负载量显著降低。与姜黄素复合显著增加了未处理和经超声处理的SPI的粒径和ζ电位，但导致表面疏水性显著降低，经超声处理的SPI变化更大。与SPI的纳米复合显著提高了姜黄素的储存稳定性，经超声处理的SPI改善效果更好。疏水位点的数量和性质对于SPI中的纳米颗粒表现出高负载姜黄素分子的能力都很重要。本研究证实，SPI表现出高负载水不溶性姜黄素的能力，超声预处理可进一步提高其对姜黄素的包封效率和稳定性。
