The Research Group of Food Colloids and Nanotechnology, School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Adv Colloid Interface Sci. 2021 May;291:102402. doi: 10.1016/j.cis.2021.102402. Epub 2021 Mar 16.
Use of protein-based nanovehicles has been well recognized to be one of the most effective strategies to improve water dispersibility, stability and bioavailability of nutraceuticals or bioactive ingredients. Thanks to their health-benefiting effects and unique assembly behavior, soy proteins seem to be the perfect food proteins for fabricating nanovehicles in this regard. This review presents the state-of-art knowledge about the assembly of soy proteins into nano-architectures, e. g., nanoparticles, nanocomplexes or nanogels, induced by different physicochemical strategies and approaches. The strategies to trigger the assembly of soy proteins into a variety of nano-architectures are highlighted and critically reviewed. Such strategies include heating, enzymatic hydrolysis, pH shift, urea or ethanol treatment, reduction, and static high pressure treatment. The self-assembly behavior of soy proteins (native or denatured) is also reviewed. Besides the assembly of proteins alone, soy proteins can co-assemble with polysaccharides to form versatile nano-architectures, through different processes, e.g., heating or ultrasonication. Finally, recent progress in the development of assembled soy protein nano-architectures as nanovehicles for hydrophobic nutraceuticals is briefly summarized. With the fast increasing health awareness for natural and safe functional foods, this review is of crucial relevance for providing an important strategy to develop a kind of novel soy protein-based functional foods with dual-function health effects from soy proteins and nutraceuticals.
利用蛋白质纳米载体已被广泛认为是提高营养保健品或生物活性成分的水散度、稳定性和生物利用度的最有效策略之一。由于其具有有益健康的作用和独特的组装行为，大豆蛋白似乎是在这方面构建纳米载体的理想食品蛋白。 本综述介绍了利用不同物理化学策略和方法将大豆蛋白组装成纳米结构（如纳米颗粒、纳米复合物或纳米凝胶）的最新知识。强调并批判性地回顾了触发大豆蛋白组装成各种纳米结构的策略。这些策略包括加热、酶水解、pH 值变化、尿素或乙醇处理、还原和静态高压处理。还回顾了大豆蛋白（天然或变性）的自组装行为。除了蛋白质的单独组装外，大豆蛋白还可以与多糖通过不同的过程（如加热或超声处理）共同组装形成多功能纳米结构。最后，简要总结了组装的大豆蛋白纳米结构作为疏水性营养保健品纳米载体的最新进展。随着人们对天然和安全功能性食品的健康意识快速增强，本综述为开发具有大豆蛋白和营养保健品双重健康功效的新型大豆蛋白功能性食品提供了重要策略，具有至关重要的意义。
