Fabrication and characterization of soy β-conglycinin-dextran-polyphenol nanocomplexes: Improvement on the antioxidant activity and sustained-release property of curcumin

作者：Wang, Zi-Jun; Xu, Jing-Jing; Ji, Fu-Yun; Luo, Shui-Zhong; Li, Xing-Jiang; Mu, Dong-Dong; Jiang, Shao-Tong; Zheng, Zhi^*

来源：Food Chemistry, 2022, 395: 133562.

DOI：10.1016/j.foodchem.2022.133562

• Soy beta-conglycinin
• Self-assembly
• Dextran
• Curcumin
• Nanoparticles

In this study, glycated soy beta-conglycinin (beta-CG) stabilized curcumin (Cur) composites were fabricated by a unique reversible self-assembly character of beta-conglycinin-dextran conjugates (beta-CG-DEX). Intrinsic fluorescence and far-UV CD spectra revealed that glycation did not affect the self-assembly property of beta-CG in the pH-shifting treatment. The structure of beta-CG-DEX could be unfolded at pH 12.0 and reassembled during acidification (from pH 12.0 to 7.0). Meanwhile, beta-CG-DEX-3d, which was incubated at 60 degrees C for 3 days, exhibited a high loading capacity (123.4 mg/g) for curcumin, which far exceeds that (74.90 mg/g) of beta-CG-Cur. Moreover, the reassembled beta-CG-DEX-3d-Cur showed eminent antioxidant activity of approximately 1.5 times higher than that of free curcumin. During the simulated gastrointestinal condition, compared with beta-CG-Cur, beta-CG-DEX-3d-Cur nanoparticles showed a more stable and sustained release of curcumin. Thus, beta-CG-DEX has immense potential to become a new delivery carrier for hydrophobic food components by means of a self-assembly strategy.