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first reported barley protein as a carrier material to encapsulate fish oil. The study
disclosed high encapsulation efficiency and high loading capacity of fish oil. Barley
protein microcapsules showed a strong protection to fish oil from oxidation and
allowed the nano-encapsulated fish oil to be applicable in food systems (Wang et al.
2011b). It was also reported that barley protein nano-particles was successful to
encapsulate β-carotene, and to the development of a targeted delivery system for
lipophilic bioactive compounds (Wang et al. 2011a).
Legume Proteins
Legume proteins hold tremendous inherent physico-chemical properties that define
the functional characteristics of food systems during processing, storage, and consumption. Solubility, foaming, gelling, and emulsification are the important functional properties (Liu et al. 2012), which dictate the encapsulation behavior of
legume proteins. They have successfully been investigated for the encapsulation of
bioactive compounds, e.g. lycopene using soy and pea protein-based matrix by oilin- water emulsion (Ho et al. 2017), folate (vitamin B9) using chick pea by freeze
drying (Ariyarathna and Karunaratne 2015), and omega-3 oil using lentil, pea and
faba bean proteins by oil-in-water emulsion (Gumus et al. 2017). The application of
soy protein isolate in encapsulation has widely been studied by a number of studies
particularly for the encapsulation of algal oil, tomato oleoresin, curcumin, lycopene,
and paprika oleoresin (Dai et al. 2017; Ho et al. 2017; Li et al. 2015; Rascón et al.
2011; Yuan et al. 2017). Soy protein isolate as an encapsulating material in combination with polysaccharides offers better protection; oxidative stability and drying
properties (Rascón et al. 2011; Souza et al. 2017). Yuan and coworkers investigated
complex coacervation of soy protein with chitosan for the microencapsulation of
algal oil. The study revealed excellent encapsulation efficiency (up to 97.36%) and
enhanced oxidative stability than single soy protein (Yuan et al. 2017). Soy protein
conjugation with gum acacia revealed higher degree of emulsifying characteristics,
better biocompatibility and encapsulation efficiency in the encapsulation of tomato
oleoresin compared to soy protein alone (Li et al. 2015). The conjugates also
revealed the ability in the protection of lycopene during storage from light, humidity
and temperature, and the ability to control release profile of lycopene in gastric
condition (Li et al. 2015). Recently, Cheng et al. (2017) developed conjugated nanoparticles by the conjugation of folic acid with modified soy protein isolate. The
results showed that folic acid modified soy protein nanoparticles have superb stability and biocompatibility, and are the ideal carrier for tumor-target drug delivery.
Moreover, Chang et al. (2016) reported that the combination of the lentil protein,
maltodextrin and sodium alginate represented the best wall material to produce
microcapsules with the highest entrapment efficiency (88%). They indicated that
the resulting lentil protein-maltodextrin-alginate microcapsules showed better oxidative stabilityand had a stronger wall structure than the lentil protein-maltodextrin
microcapsules.
Advances in the Application of Food Proteins and Enzymes
first reported barley protein as a carrier material to encapsulate fish oil. The study
disclosed high encapsulation efficiency and high loading capacity of fish oil. Barley
protein microcapsules showed a strong protection to fish oil from oxidation and
allowed the nano-encapsulated fish oil to be applicable in food systems (Wang et al.
2011b). It was also reported that barley protein nano-particles was successful to
encapsulate β-carotene, and to the development of a targeted delivery system for
lipophilic bioactive compounds (Wang et al. 2011a).
Legume Proteins
Legume proteins hold tremendous inherent physico-chemical properties that define
the functional characteristics of food systems during processing, storage, and consumption. Solubility, foaming, gelling, and emulsification are the important functional properties (Liu et al. 2012), which dictate the encapsulation behavior of
legume proteins. They have successfully been investigated for the encapsulation of
bioactive compounds, e.g. lycopene using soy and pea protein-based matrix by oilin- water emulsion (Ho et al. 2017), folate (vitamin B9) using chick pea by freeze
drying (Ariyarathna and Karunaratne 2015), and omega-3 oil using lentil, pea and
faba bean proteins by oil-in-water emulsion (Gumus et al. 2017). The application of
soy protein isolate in encapsulation has widely been studied by a number of studies
particularly for the encapsulation of algal oil, tomato oleoresin, curcumin, lycopene,
and paprika oleoresin (Dai et al. 2017; Ho et al. 2017; Li et al. 2015; Rascón et al.
2011; Yuan et al. 2017). Soy protein isolate as an encapsulating material in combination with polysaccharides offers better protection; oxidative stability and drying
properties (Rascón et al. 2011; Souza et al. 2017). Yuan and coworkers investigated
complex coacervation of soy protein with chitosan for the microencapsulation of
algal oil. The study revealed excellent encapsulation efficiency (up to 97.36%) and
enhanced oxidative stability than single soy protein (Yuan et al. 2017). Soy protein
conjugation with gum acacia revealed higher degree of emulsifying characteristics,
better biocompatibility and encapsulation efficiency in the encapsulation of tomato
oleoresin compared to soy protein alone (Li et al. 2015). The conjugates also
revealed the ability in the protection of lycopene during storage from light, humidity
and temperature, and the ability to control release profile of lycopene in gastric
condition (Li et al. 2015). Recently, Cheng et al. (2017) developed conjugated nanoparticles by the conjugation of folic acid with modified soy protein isolate. The
results showed that folic acid modified soy protein nanoparticles have superb stability and biocompatibility, and are the ideal carrier for tumor-target drug delivery.
Moreover, Chang et al. (2016) reported that the combination of the lentil protein,
maltodextrin and sodium alginate represented the best wall material to produce
microcapsules with the highest entrapment efficiency (88%). They indicated that
the resulting lentil protein-maltodextrin-alginate microcapsules showed better oxidative stabilityand had a stronger wall structure than the lentil protein-maltodextrin
microcapsules.
Advances in the Application of Food Proteins and Enzymes