Ultrasonication for production of nanoliposomes with encapsulated soy protein concentrate hydrolysate: Process optimization, vesicle characteristics and
Antioxidant activity
Enzymatic hydrolysis
Hydrolysate encapsulation
In vitro digestion
Liposome-peptides carriers
Soy protein concentrate
Structural characterization
Journal
Food chemistry: X
ISSN: 2590-1575
Titre abrégé: Food Chem X
Pays: Netherlands
ID NLM: 101751436
Informations de publication
Date de publication:
30 Oct 2022
30 Oct 2022
Historique:
received:
12
04
2022
revised:
09
06
2022
accepted:
14
06
2022
entrez:
5
7
2022
pubmed:
6
7
2022
medline:
6
7
2022
Statut:
epublish
Résumé
This study presents the state-of-art research about the assembly of soy proteins in nanocarriers, liposomes, and its design includes different physicochemical strategies and approaches: two-step enzymatic hydrolysis of soy concentrate, hydrolysate encapsulation by using phospholipids and cholesterol, and application of ultrasonication. Achieved results revealed that ultrasonication, together with cholesterol addition into phospholipid layers, improved the stability of nanoliposomes, and a maximum
Identifiants
pubmed: 35782959
doi: 10.1016/j.fochx.2022.100370
pii: S2590-1575(22)00168-7
pmc: PMC9240801
doi:
Types de publication
Journal Article
Langues
eng
Pagination
100370Informations de copyright
© 2022 The Authors. Published by Elsevier Ltd.
Déclaration de conflit d'intérêts
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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