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Nanocomplexation between thymol and soy protein isolate and its improvements on stability and antibacterial properties of thymol

文献类型： 外文期刊

作者： Chen, Fei-ping 1 ; Kong, Nian-qing 1 ; Wang, Ling 1 ; Luo, Zheng 1 ; Yin, Juan 1 ; Chen, Yulong 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Minist Agr & Rural Affairs, Sericultural & Agrifood Res Inst, Key Lab Funct Foods,Guangdong Key Lab Agr Prod Pr, Guangzhou 510610, Peoples R China

关键词： Soy protein isolate; Thymol; Nanocomplexation; Stability; Antibacterial

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 334 卷

页码：

收录情况： SCI

摘要： The complexation of thymol with soy protein isolate (SPI) at various mixing mass ratios, as well as some phy-sicochemical characteristics, stability and antibacterial properties of the resultant complexes, was evaluated. The loading capacity of thymol in complexes formed at a mixing mass ratio of 2.5:12 was 10.36%, and the particles were spherical with a z-average diameter less than 110 nm. Fluorescence spectroscopy results indicated the SPI-thymol nanocomplexes were formed mainly through hydrophobic interactions. Upon nanocomplexation, the solubility, sustained release, thermal stability and antibacterial activity of thymol were greatly improved. Moreover, the encapsulation efficiency and solubility of thymol in complexes were improved with the increasing mixing mass ratio, while the stability and antibacterial activity of thymol were not significantly different among all the complexes. These findings suggest that SPI could be used as a nanocarrier for improving solubility and stability of thymol.

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