Nanostructured soy proteins: Fabrication and applications as delivery systems for bioactives (a review)

Soy proteins as an important food ingredient have been widely applied in food formulations, due to their good nutritional value, high functionalities, and health-benefiting effects. Evidences have been fast accumulating to indicate that soy proteins are a kind of excellent building materials to be f...

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Bibliographic Details
Published inFood hydrocolloids Vol. 91; pp. 92 - 116
Main Author Tang, Chuan-He
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.06.2019
Subjects
Bioactive compounds
Emulsion
Encapsulation
Glycinin
Nanocarrier
Nanoparticle
Nanostructure
Nanovehicle
Soy protein
β-Conglycinin
Soy protein
Encapsulation
Nanocarrier
Emulsion
Nanoparticle
Bioactive compounds
Nanovehicle
Glycinin
Nanostructure
β-Conglycinin
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Abstract Soy proteins as an important food ingredient have been widely applied in food formulations, due to their good nutritional value, high functionalities, and health-benefiting effects. Evidences have been fast accumulating to indicate that soy proteins are a kind of excellent building materials to be fabricated into a variety of nanostructured delivery systems for food bioactive ingredients. This review mainly presents the state-of-the-art knowledge about the fabrication of different kinds of nanostructures of soy proteins, as well as their applications to perform as nanocarriers for bioactives, achieved during the past decade. The composition, structure and physicochemical properties of soy proteins (including glycinin, β-conglycinin, and soy protein isolate) are first summarized. Then, the main strategies and techniques to fabricate a variety of nanostructured soy proteins are reviewed, including heat-induced aggregation, complexation with polysaccharides, emulsification-evaporatioin, desolvation/solvent displacement, crosslinking, self-assembly, electrospraying, nanoemulsions and interfacially nanostructured emulsions. Lastly, the feasibility of these nanostructured soy proteins (especially nanoparticles) to peroform as effective nanocarriers or delivery systems for bioactives are discussed. Due to the fast increasing interest of the food industry and consumer health awareness for the incorporation of soy proteins in functional food formulations, this review is of importance for guiding the development of novel ‘dual-function’ nanostructured soy protein-bioactive formulations. Nanostructured Soy Proteins: Fabrication and Applications as Delivery Systems for Bioactives. [Display omitted] •Soy proteins exhibit a great potential to be fabricated into a variety of nanostructures.•Soy protein nanoparticles can be fabricated via a number of strategies.•Nanostructured soy proteins can perform as effective delivery systems for bioactives.•Novel ‘dual-function’ nanostructured soy protein-bioactive formulations can be produced.•More efforts are still needed to demonstrate the effectiveness of these delivery systems.
AbstractList Soy proteins as an important food ingredient have been widely applied in food formulations, due to their good nutritional value, high functionalities, and health-benefiting effects. Evidences have been fast accumulating to indicate that soy proteins are a kind of excellent building materials to be fabricated into a variety of nanostructured delivery systems for food bioactive ingredients. This review mainly presents the state-of-the-art knowledge about the fabrication of different kinds of nanostructures of soy proteins, as well as their applications to perform as nanocarriers for bioactives, achieved during the past decade. The composition, structure and physicochemical properties of soy proteins (including glycinin, β-conglycinin, and soy protein isolate) are first summarized. Then, the main strategies and techniques to fabricate a variety of nanostructured soy proteins are reviewed, including heat-induced aggregation, complexation with polysaccharides, emulsification-evaporatioin, desolvation/solvent displacement, crosslinking, self-assembly, electrospraying, nanoemulsions and interfacially nanostructured emulsions. Lastly, the feasibility of these nanostructured soy proteins (especially nanoparticles) to peroform as effective nanocarriers or delivery systems for bioactives are discussed. Due to the fast increasing interest of the food industry and consumer health awareness for the incorporation of soy proteins in functional food formulations, this review is of importance for guiding the development of novel ‘dual-function’ nanostructured soy protein-bioactive formulations. Nanostructured Soy Proteins: Fabrication and Applications as Delivery Systems for Bioactives. [Display omitted] •Soy proteins exhibit a great potential to be fabricated into a variety of nanostructures.•Soy protein nanoparticles can be fabricated via a number of strategies.•Nanostructured soy proteins can perform as effective delivery systems for bioactives.•Novel ‘dual-function’ nanostructured soy protein-bioactive formulations can be produced.•More efforts are still needed to demonstrate the effectiveness of these delivery systems.
Author Tang, Chuan-He
Author_xml – sequence: 1
  givenname: Chuan-He
  surname: Tang
  fullname: Tang, Chuan-He
  email: chtang@scut.edu.cn
  organization: Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, China
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ID FETCH-LOGICAL-c309t-3a1a98c031c3ea87b8d1f037f5aa16de298636ef7cd957a74956e09a4e0db203
IEDL.DBID .~1
ISSN 0268-005X
IngestDate Thu Sep 26 21:21:16 EDT 2024
Fri Feb 23 02:48:41 EST 2024
IsPeerReviewed true
IsScholarly true
Keywords Soy protein
Encapsulation
Nanocarrier
Emulsion
Nanoparticle
Bioactive compounds
Nanovehicle
Glycinin
Nanostructure
β-Conglycinin
Language English
LinkModel DirectLink
MergedId FETCHMERGED-LOGICAL-c309t-3a1a98c031c3ea87b8d1f037f5aa16de298636ef7cd957a74956e09a4e0db203
PageCount 25
ParticipantIDs crossref_primary_10_1016_j_foodhyd_2019_01_012
elsevier_sciencedirect_doi_10_1016_j_foodhyd_2019_01_012
PublicationCentury 2000
PublicationDate June 2019
2019-06-00
PublicationDateYYYYMMDD 2019-06-01
PublicationDate_xml – month: 06
  year: 2019
  text: June 2019
PublicationDecade 2010
PublicationTitle Food hydrocolloids
PublicationYear 2019
Publisher Elsevier Ltd
Publisher_xml – name: Elsevier Ltd
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Snippet Soy proteins as an important food ingredient have been widely applied in food formulations, due to their good nutritional value, high functionalities, and...
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SubjectTerms Bioactive compounds
Emulsion
Encapsulation
Glycinin
Nanocarrier
Nanoparticle
Nanostructure
Nanovehicle
Soy protein
β-Conglycinin
Title Nanostructured soy proteins: Fabrication and applications as delivery systems for bioactives (a review)
URI https://dx.doi.org/10.1016/j.foodhyd.2019.01.012
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