纳米载体
大豆蛋白
化学
封装(网络)
食品科学
热稳定性
胰蛋白酶
色谱法
生物化学
酶
有机化学
药物输送
计算机网络
计算机科学
作者
Yong Cheng,Renyi Wu,Dong Xiao,Zhaojun Wang,Qiuming Chen,Maomao Zeng,Fang Qin,Jie Chen,Zhiyong He
摘要
Encapsulation of bioactive compounds within protein-based nanoparticles has garnered considerable attention in the food and pharmaceutical industries because of its potential to enhance stability and delivery. Soy protein isolate (SPI) has emerged as a promising candidate, prompting the present study aiming to modify its properties through controlled thermal and trypsin treatments for improved encapsulation efficiency (EE) of lutein and its storage stability.
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