Protein-based novel superamphiphiles mediated by a pH-driven and ultrasound approach: From assembly mechanisms to...

Superamphiphiles show promising prospects in the nanodelivery field. However, achieving high-performance superamphiphiles with safe and edible materials remains a challenge. In this research, high-performance superamphiphiles using sodium caseinate and β-cyclodextrin were fabricated, which were mediated by the pH-driven and ultrasonic treatment. Specifically, sodium caseinate was loosened during alkalization in the pH-driven process. The hydrophobic residues entered the hydrophobic cavity of β-cyclodextrin, and the hydrophilic residues of sodium caseinate interacted with the hydrophilic exterior surface of β-cyclodextrin through hydrogen bonds. Impressively, ultrasonic treatment under alkaline conditions further promoted the supramolecular interactions between sodium caseinate and β-cyclodextrin. The synergistic effect of these interactions resulted in superior superamphiphiles. After acidification, the nanostructures exhibited reduced particle size and increased stability compared to conventional superamphiphiles. The raw materials were edible, low-cost, and safe. This work not only provides a novel fabrication strategy but also offers fundamental insights bridging supramolecular chemistry and food colloidal chemistry.