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Updated: Aug 5, 2026
Magnetic and Thermal-sensitive Poly(N-isopropylacrylamide)-based Microgels for Magnetically Triggered Controlled Release
Published on: July 4, 2017
Thermodynamic compatibility and conformational adaptability enable the matrix-adaptive protection of glycated pea
Zhi-Feng Tan1, Cong Sun1, Shi-Hui Zhao1
1SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.
Abstract:
The solvent effects exerted by continuous lipid matrices on nanocarrier antioxidant efficacy remain insufficiently defined. Herein, glycated pea protein isolate-curcumin nanoparticles (gPPI-CUR NPs) were engineered to elucidate their matrix-adaptive kinetic responses across frying oils with distinct saturation profiles. Protective efficacy correlated positively with lipid unsaturation, demonstrating 55.1% relative peroxide inhibition in highly unsaturated soybean oil versus 31.7% in saturated palm oil. Concurrently, the system suppressed cytotoxic aldehydes accumulation, mitigated viscosity increments, and inhibited thermal cis-to-trans isomerization. Molecular dynamics simulations elucidated this structural adaptability. The protein shell underwent conformational expansion driven by thermodynamic compatibility with linoleic acid, while the internal core maintained hydrophobic retention for ligand stability. This structural equilibrium maximized solvent-accessible surface area, increasing interfacial collision probability for in situ lipid radical scavenging. These findings generalize the dynamic balance between interfacial flexibility and core retention as a fundamental design principle for targeted lipid protection in high-stress processing.
