Construction of nanodelivery system based on the interaction mechanism between ultrasound-treated soybean whey protein and quercetin: structure, physicochemical stability and bioaccessibility

被引：1

作者：

Cao, Xinru ^{[1
]}

Cao, Jia ^{[1
]}

Xu, Tianhe ^{[1
]}

Zheng, Lexi ^{[1
]}

Dai, Jingyi ^{[1
]}

Zhang, Xiaokun ^{[1
]}

Tian, Tian ^{[3
]}

Ren, Kunyu ^{[1
]}

Tong, Xiaohong ^{[2
]}

Wang, Huan ^{[1
]}

Jiang, Lianzhou ^{[1
]}

机构：

[1] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Peoples R China

[2] Northeast Agr Univ, Coll Agr, Harbin 150030, Peoples R China

[3] Hainan Univ, Sch Food Sci & Engn, Haikou 570228, Peoples R China

来源：

ULTRASONICS SONOCHEMISTRY | 2025年 / 112卷

关键词：

Soybean whey protein; Quercetin; Ultrasound; Nanoparticles; Structure; DELIVERY; BINDING;

D O I：

10.1016/j.ultsonch.2024.107195

中图分类号：

O42 [声学];

学科分类号：

070206 ; 082403 ;

摘要：

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 zeta-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.

引用

页数：11