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Updated: Oct 1, 2025
Synthesis of Stimuli-responsive Nanogels using Aqueous One-step Crosslinking and Co-nanopolymerization
Published on: January 24, 2025
Preparation and characterization of soybean protein isolate-dextran conjugate-based nanogels
Qing Zhang1, Wenting Yue2, Dan Zhao2
1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China; Institute of Food Processing and Safety, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China.
Abstract:
Soybean protein isolate (SPI)-dextran conjugate-based nanogels were prepared via the Maillard reaction combined with protein self-assembly in this study. The dextran molecular weight (40 kDa), SPI/dextran mass ratio (1:1.75), and incubation time (3.3 d) for preparing SPI-dextran conjugate (SDC) were firstly optimized. The SDC was confirmed by analyzing the changes in protein composition and infrared absorption bands and showed loosened tertiary conformation, reduced surface hydrophobicity, decreased Z-average hydrodynamic diameter (Dh) and zeta potential, and improved emulsifying properties compared to the native SPI. Effects of conjugate concentration, pH, heating temperature, and time on Dh and polydispersity index were also evaluated. The SDC-based nanogels were translucent in aqueous solution and exhibited a spherical core-shell structure with a Dh of ∼104.4 nm and a good stability against thermal treatment, ionic strength, and storage. Results demonstrated the SDC-based nanogels possessed a potential to be used as desirable nanocarriers for encapsulating hydrophobic bioactive compounds.
