The fortification of encapsulated soy isoflavones and texture modification of soy milk by a-lactalbumin nanotubes

Nanocarriers can improve the dispersibility of hydrophobic bioactive compounds and potentially improve the texture of liquid food formulations. Here, nanotubes (NTs) with a high aspect ratio formed by self-assembly of peptides partially hydrolyzed from a-lactalbumin (a-lac) were used to deliver soy isoflavones (IFs) and modify soy milk texture. IFs encapsulated by nanotube (NT/IFs) via hydrophobic interactions, which had improved dispersibility, with a maximum loading efficiency of 4%. The rheological characterization showed that the nanotubes enhanced the viscoelastic property and long term-stability of soy milk. About 80% of the NT/IFs in soy milk survived simulated in in vitro gastric digestion promoting the release of IFs in the intestinal phase. Overall, this work demonstrated that a-lac nanotubes may be a multi-functional carrier system for hydrophobic compounds providing beneficial changes to functional food texture.

Automated summary

Nanotubes formed by self-assembly of partially hydrolyzed peptides from a-lactalbumin can improve the dispersibility of hydrophobic bioactive compounds and enhance the texture and stability of soy milk. The encapsulation of soy isoflavones by nanotubes through hydrophobic interactions promotes their release in the intestinal phase, with a loading efficiency of up to 4%. This study highlights the potential of a-lactalbumin nanotubes as a multifunctional carrier system for improving functional food texture.