Complexation of Soy Protein Microgels and Isoflavones: Implication in Modulating Bioavailability
- 1 College of Food Science and Engineering, Lingnan Normal University, Zhanjiang, China
- 2 Department of Food Science and Technology, South China University of Technology, Guangzhou, China
- 3 Research and Development Centre of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou, China
- 4 International Flavors & Fragrances, Inc. Guangzhou, China
Abstract
The soy protein aggregate particles-isoflavones complexes (SPIGs) were prepared by thermally induced protein-polyphenol co-assembly and the in vitro bioavailability of isoflavones with different soy protein matrices was evaluated. The SPIG formed by heating SPI-isoflavone dispersion at 120°C in a narrow pH range, which was defined as spherical particles with uniform size, exhibited better colloidal stability and high isoflavone binding capacity, which was higher than that of native SPI and unheated mixture. The results also showed that different pH had no significant effect on fluorescence quenching by protein-isoflavone interaction. The bioavailability of isoflavones was significantly elevated when it was encapsulated in the particles. The overall bioavailability of isoflavones maybe depends on the biotransformation of isoflavones and the production of bioactive metabolites.
DOI: https://doi.org/10.3844/ajbbsp.2022.476.483
Copyright: © 2022 Juan Yang, Weifeng Lin, Xiaoquan Yang and Zhining Bao. This is an open access article distributed under the terms of the
Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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Keywords
- Soybean Protein Isolates
- Particles
- Isoflavones
- Interaction
- Bioconversion