Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication

H. Lee, G. Yildiz, L. C. dos Santos, S. Jiang, J. E. Andrade, N. J. Engeseth, H. Feng

Research output: Contribution to journalArticlepeer-review

Abstract

The functional properties of soluble nano-sized soy protein aggregates produced by pH treatment followed by ultrasonication (US) were investigated. Commercial soy protein isolate (SPI) was subjected to pH treatment under acidic (pH 2-4) or alkaline (pH 9-12) conditions followed by US before neutralizing to pH 7. The pH treatment at pH 12 followed by sonication for 5 min (pH12 + US5) was the most effective in reducing the sizes and turbidity of soluble protein aggregates, enhancing protein solubility and surface hydrophobicity, and modifying protein subunits. The pH12 + US5 treated SPI increased protein solubility from 1.49% for the control to 82.73%, producing soluble protein aggregates with average size of 22 nm. SPI nanoemulsions prepared using pH12 + US5 treated protein and canola oil had particle sizes in the range of 70-117 nm. Nanoemulsions and nanocomplexes (no oil) prepared with the SPI nano-aggregates provided good protection of vitamin D3 against UV exposure (180 min), with retention of 73.5 and 70.7%, respectively, compared to 5.2% in the control. This new treatment may offer an effective method to modify the functional properties of commercial SPI for use as building blocks for preparing nanoparticles and nano-structures to protect and deliver bioactive compounds.

Original languageEnglish (US)
Pages (from-to)200-209
Number of pages10
JournalFood Hydrocolloids
Volume55
DOIs
StatePublished - Apr 1 2016

Keywords

  • Encapsulation
  • Nanoparticles
  • PH treatment
  • Soy protein
  • Ultrasound
  • Vitamin D

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

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