Cao Xinru, Cao Jia, Xu Tianhe, Zheng Lexi, Dai Jingyi, Zhang Xiaokun, Tian Tian, Ren Kunyu, Tong Xiaohong, Wang Huan, Jiang Lianzhou
College of Food Science, Northeast Agricultural University, Harbin 150030, China.
School of Food Science and Engineering, Hainan University, Haikou 570228, China.
Ultrason Sonochem. 2025 Jan;112:107195. doi: 10.1016/j.ultsonch.2024.107195. Epub 2024 Dec 10.
In this study, soybean whey protein (SWP) nanodelivery system was constructed through ultrasound treatment and quercetin (Que) modification. The effect of ultrasound power on the interaction mode between SWP and Que, and the formation and stability of SWP-Que nanodelivery system were investigated. Optimal ultrasound treatment (300-500 W) produced SWP-Que nanoparticles with smaller particle size, higher ζ-potential values, and more uniform dispersion. Fluorescence spectroscopy and FTIR analyses revealed that SWP primarily binds to Que through hydrophobic interactions. Ultrasound treatment induced the unfolding of the SWP structure, thereby increasing its binding affinity to Que. After 400 W sonication, the encapsulation efficiency can reach 95.63 ± 0.60 %. The SWP-Que nanoparticles protected Que from degradation under environmental stresses (heat, UV, and storage) and improved its bioaccessibility during digestion as the ultrasonic power of 400 W. This study highlights the potential of ultrasound-modified SWP nanoparticles for effective nutrient delivery.
在本研究中，通过超声处理和槲皮素（Que）修饰构建了大豆乳清蛋白（SWP）纳米递送系统。研究了超声功率对SWP与Que之间相互作用模式以及SWP-Que纳米递送系统的形成和稳定性的影响。最佳超声处理（300-500W）产生了粒径更小、ζ电位值更高且分散更均匀的SWP-Que纳米颗粒。荧光光谱和傅里叶变换红外光谱分析表明，SWP主要通过疏水相互作用与Que结合。超声处理诱导了SWP结构的展开，从而增加了其与Que的结合亲和力。在400W超声处理后，包封率可达95.63±0.60%。SWP-Que纳米颗粒在环境压力（热、紫外线和储存）下保护Que不被降解，并在400W超声功率下提高了其在消化过程中的生物可及性。本研究突出了超声修饰的SWP纳米颗粒在有效营养递送方面 的潜力。
