The fortification of encapsulated soy isoflavones and texture modification of soy milk by α-lactalbumin nanotubes.

Bin Liu, Caroline Thum, Qimeng Wang, Chunsong Feng, Ting Li, Francesca Damiani Victorelli, Xing Li, Ruxin Chang, Shanan Chen, Yifu Gong, Yuan Li

Food chemistry 2023 Sep 01

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Nanocarriers can improve the dispersibility of hydrophobic bioactive compounds and potentially improve the texture of liquid food formulations. Here, nanotubes (NTs) with a high aspect ratio formed by self-assembly of peptides partially hydrolyzed from α-lactalbumin (α-lac) were used to deliver soy isoflavones (IFs) and modify soy milk texture. IFs encapsulated by nanotube (NT/IFs) via hydrophobic interactions, which had improved dispersibility, with a maximum loading efficiency of 4%. The rheological characterization showed that the nanotubes enhanced the viscoelastic property and long term-stability of soy milk. About 80% of the NT/IFs in soy milk survived simulated in in vitro gastric digestion promoting the release of IFs in the intestinal phase. Overall, this work demonstrated that α-lac nanotubes may be a multi-functional carrier system for hydrophobic compounds providing beneficial changes to functional food texture. Copyright © 2023 Elsevier Ltd. All rights reserved.

Citation

Bin Liu, Caroline Thum, Qimeng Wang, Chunsong Feng, Ting Li, Francesca Damiani Victorelli, Xing Li, Ruxin Chang, Shanan Chen, Yifu Gong, Yuan Li. The fortification of encapsulated soy isoflavones and texture modification of soy milk by α-lactalbumin nanotubes. Food chemistry. 2023 Sep 01;419:135979