数字农科院2.0

The probing for nanoparticles in soybean protein isolate solutions

文献类型： 外文期刊

作者： Pan, Weichun;Wu, Wenhan;Ma, Shuang;Hu, Xinyu;Zhang, Bo;Yin, Junfeng;Niu, Fuge

作者机构：

关键词： Soybean protein isolate (SPI);Nanoparticles (NPs);Interactions/bonds;Particle size;zeta-Potential;Geometrical shape

期刊名称： FOOD CHEMISTRY

ISSN： 0308-8146

年卷期： 2025 年 467 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Two soybean protein isolates (SPI), one of high (GN) and one of low molecular weight (DN) were prepared. Nanoparticles (NPs) possessing a heterogeneous spatial molecular distribution were verified in both SPI solutions. Spherical GN NPs were larger, more compact, formed more stable bonds between their components, and carried more negative charges when compared with the spherical DN NPs. Upon their dilution, NPs in both solutions underwent various geometrical shape changes via simultaneous particle swelling and dissembling. Their fluorescence spectra revealed bond disruption in NPs, with tryptophan and tyrosine moving to more hydrophobic micro-environments when the solutions were diluted 10 times. All aforementioned results were further corroborated by measurements of filtered samples. The NPs property differences between the two SPIs species shed light on their distinct fates during the extrusion process. This study offers new insights in establising criteria for raw materials selection in the food industry.

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