The aggregation behavior between soybean whey protein and polysaccharides of diverse structures and their implications in soybean isoflavone delivery

文献类型： 外文期刊

第一作者： Hu, Miao

作者： Hu, Miao;Gao, Yaxin;Wen, Wei;Zhang, Pengfei;Zhang, Fengxia;Fan, Bei;Wang, Fengzhong;Li, Shuying;Wang, Fengzhong;Wang, Fengzhong

作者机构：

关键词： Soybean whey protein; Sodium alginate; Chitosan; Carrageenan; Emulsion delivery system; Soybean isoflavones

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 439 卷

页码：

收录情况： SCI

摘要： The use of polysaccharides to recover soybean whey protein (SWP) from whey wastewater is recognized as an effective approach. However, the recovery rate can vary due to differences in the structure and compound ratios of the polysaccharides involved. The interaction between SWP and polysaccharides (sodium alginate, SA; chitosan, CHI; carrageenan, CAR) at different ratio was investigated. We harnessed these complexes to fabricate emulsions aimed at delivering soybean isoflavones. The results showed that the addition of polysaccharides unfolded the structure of SWP. The intermolecular hydrogen bonds within SWP-SA were stronger than those of the other complexes. These structural changes showed consistency across different ratios. The mean particle size of the complexes increased. SWP-SA exhibited the lowest interfacial tension. The emulsion with SWP-SA at 300 W demonstrated superior stability, and the bioavailability of soybean isoflavones increased by 3-6 %. These results shed light on the promising potential of polysaccharide-based strategies for SWP recovery and the effective delivery of soybean isoflavones.

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