ArticleFoods (Basel, Switzerland)2020
Preparation and Characterization of Soy Isoflavones Nanoparticles Using Polymerized Goat Milk Whey Protein as Wall Material.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Goat's Milk Powder Enriched with Red (Foods (Basel, Switzerland) · 2024Article
- Stability, Digestion, and Cellular Transport of Soy Isoflavones Nanoparticles Stabilized by Polymerized Goat Milk Whey Protein.Antioxidants (Basel, Switzerland) · 2024Article
- Physicochemical and Functional Properties of Thermal-Induced Polymerized Goat Milk Whey Protein.Foods (Basel, Switzerland) · 2023Article
- Formation and Characterization of Self-Assembled Rice Protein Hydrolysate Nanoparticles as Soy Isoflavone Delivery Systems.Foods (Basel, Switzerland) · 2023Article
- Physicochemical, Digestive, and Sensory Properties of Panax Notoginseng Saponins Encapsulated by Polymerized Whey Protein.Foods (Basel, Switzerland) · 2021Article
- Chemical and Technological Characterization of Dairy Products.Foods (Basel, Switzerland) · 2020Article
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Authors and funding
6 authors.
Funding
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Abstract
Soy isoflavones (SIF) are a group of polyphenolic compounds with health benefits. However, application of SIF in functional foods is limited due to its poor aqueous solubility. SIF nanoparticles with different concentrations were prepared using polymerized goat milk whey protein (PGWP) as wall material. The goat milk whey protein was prepared from raw milk by membrane processing technology. The encapsulation efficiencies of all the nanoparticles were found to be greater than 70%. The nanoparticles showed larger particle size and lower zeta potential compared with the PGWP. Fourier Transform Infrared Spectroscopy indicated that the secondary structure of goat milk whey protein was changed after interacting with SIF, with transformation of α-helix and β-sheet to disordered structures. Fluorescence data indicated that interactions between SIF and PGWP decreased the fluorescence intensity. All nanoparticles had spherical microstructure revealed by Transmission Electron Microscope. Data indicated that PGWP may be a good carrier material for the delivery of SIF to improve its applications in functional foods.
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