Preparation of SPI-based Tea Polyphenol Nanocomposites and Their Intermolecular Interactions
SHANG Qiu
YI Yaxuan
ZHANG Wen
WANG Xianan
YANG Fang
Abstract：Soybean protein isolate(SPI)is considered to be a plant protein widely used in the food industry due to its function and nutritional value.However,the functionality of native proteins is limited,and the structure of SPI can be modified to serve as an excellent carrier for active substances.In this study,glycosylated soybean protein isolate(GSPI)was prepared with glucose(Glu)and SPI using the Maillard reaction.SPI and GSPI-loaded tea polyphenols(TP)were used to obtain TP-loaded SPI nanocomposites(S-T)and TP-loaded glycosylated soybean protein isolate nanocomplexes(GS-T).The effect of Glu on GSPI was discussed,and the interaction of TP with SPI and GSPI was further explored.Compared with S-T,GS-T had a smaller average particle size,better stability,and good antioxidant activity.The results of intermolecular interactions suggested that GS-T might be formed through hydrophobic interactions,and increase the solubility of proteins.These results suggested that GSPI had the potential to be a new and effective delivery material for TP-like substances in functional foods,beverages and pharmaceutical products.
Keywords：Soybean protein isolatedtea polyphenolsglycosylationnanocomposite
Publication Date：2024-07-20
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：7( 42-48 )