Process Optimisation,Structural Characterisation and Stability Analysis of Soybean Isolate Protein-curcumin Nanoparticle Preparation
The application of curcumin in the food industry is limited due to its poor water dispersibility and instability.To overcome this limitation,in this study,a pH-driven method was used to construct soybean isolate protein-curcumin nanoparticles(SPI-Cur)using soybean isolate protein as the packaging material(SPI),and the loading rate was used as the evaluation index,and the three major factors affecting the loading rate of soybean isolate protein-curcumin nanoparti-cles(protein concentration,curcumin addition concentration,and pH-driven combinations)were respectively subjected to one-factor experimental analysis and response surface condition optimization,the optimal preparation process for SPI-Cur nanoparticles was determined to be:protein amount concentration of 50 mg/mL,curcumin addition mass concentration of 0.4 mg/mL,and pH-driven combination of pH value adjusted back from 13.0 to 7.0.By the optimal process obtained SPI-Cur nanoparticles were evaluated in terms of the particle size,ζ-potential,PDI dispersibility index,appearance and morphology,Fourier infrared spectroscopy(FTIR)and x-ray diffraction,it was concluded that curcumin was successfully loaded into the SPI nanocomplexes and was captured in an amorphous form in the soybean isolate protein matrix.In ad-dition,the stability analysis results concluded that SPI could effectively improve the thermal and gastrointestinal stability of curcumin,and had a better protective effect on curcumin.This study provides an optimal process for the preparation of SPI-Cur nanoparticles by pH-driven method and also shows that SPI can be used as a delivery matrix for hydrophobic bioactives.
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