Improved encapsulation efficiency and storage stability of lutein by soy protein isolate nanocarriers with thermal and trypsin treatments
The precise application of controlled thermal and trypsin treatments to SPI has been shown to effectively produce protein nanoparticles with substantially improved encapsulation efficiency for lutein and enhanced storage stability of the encapsulated lutein. These findings underscore the potential of controlled thermal and trypsin treatments to modify protein properties effectively and offer significant opportunities for expanding the applications of protein-based formulations across diverse fields. © 2024 Society of Chemical Industry.
Authors
- Zhiyong He (ORCID: https://orcid.org/0000-0003-3917-1686)
- Qiuming Chen (ORCID: https://orcid.org/0000-0002-0780-1199)
- Maomao Zeng (ORCID: https://orcid.org/0000-0001-9259-1992)
- Renyi Wu
- Jie Chen (ORCID: https://orcid.org/0000-0003-3882-7284)
- Zhaojun Wang (ORCID: https://orcid.org/0000-0003-1464-9655)
- Fang Qin (ORCID: https://orcid.org/0009-0004-7152-1142)
- Dong Xiao (ORCID: https://orcid.org/0000-0003-0344-7206)
- Yong Cheng
Institutions
- Jiangnan University (CN)
- China Tobacco (CN)
- State Key Laboratory of Food Science and Technology (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-09-13
- DOI
- https://doi.org/10.1002/jsfa.13896
- Citations
- 5
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 1.74
Funders
- National Natural Science Foundation of China
- Six Talent Peaks Project in Jiangsu Province
- National Key Research and Development Program of China