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In this study, quercetin (Que) was encapsulated for controlled release during gastrointestinal digestion using zein–soy isolate protein (SPI) composite nanoparticles that were made following an antisolvent precipitation technique. The average particle size of the composite nanoparticles ranged from 182.1 to 230.9 nm, and the polydispersity index (PDI) was small (0.105–0.323). The microstructure revealed that the composite nanoparticles were spherically distributed and that Que. was embedded on the surface of the nanoparticles. Que. has an encapsulation efficiency of up to 93.3 %. Spectrum analysis, molecular docking and zeta potential measurements revealed that the interactions between the composite nanoparticles and Que. occurred mainly through hydrophobic interactions, hydrogen bonding, and electrostatic interactions. Compared with single zein nanoparticles, the composite nanoparticles showed a significant and controlled release of Que. during the whole simulated gastrointestinal digestion process. This study provides a novel method for the development of a controlled-release drug delivery system for controlling the release of Que. [Display omitted] • Adding SPI can improve the dispersion of zein-SPI composite nanoparticles. • The zein-SPI nanoparticles significantly slowed down the release of quercetin. • Que. was combined by hydrogen bonding and hydrophobic interaction with zein-SPI. [ABSTRACT FROM AUTHOR]

Herein, we developed multifunctional hydrogels formed between soybean protein (SPI)-gallic acid conjugate and oxidized dextran (ODex) via a Schiff base reaction. The effects of ODex on the morphology, structure, and functional properties of the hydrogels were elucidated. The results showed that the crosslinking modes in the hydrogels include hydrogen bonding, Schiff bases, Michael addition, and π-π stacking. The synergistic crosslinking of gallic acid and ODex conferred the hydrogels with an appropriate equilibrium swelling ratio, dense morphology, excellent mechanical properties, high thermal stability, and water-holding properties. When the addition of ODex was 0.8 (w/w), the hydrogel had a higher crosslinking degree (76.31 %), smaller average pore diameter (0.322 μm), and higher zero shear viscosity (748.5 mPa. s). In addition, in vitro digestion tests showed that hydrogel degradation was delayed upon increasing the degree of crosslinking, which improved the hydrogel's capacity to adsorb bile salts and control the release of curcumin. This study provides a theoretical basis for the design of high-quality protein hydrogels and other multifunctional materials suitable for various applications., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2025 Elsevier Ltd. All rights reserved.)

The precise control of browning and enhancement of Maillard reaction kinetics to improve the surface functionality and nutrient encapsulation efficiency of soy proteins remains a significant challenge. This research presents an ultrasound-assisted cyclic reaction method (1-7 cycles) to synthesize soy protein isolate/dextran (SPI/D) conjugates with enhanced grafting degree and functionality during the Maillard reaction. The technique significantly increased the grafting degree to 65.92 % by the seventh cycle, with minimal browning. Structural analysis showed tighter secondary and more relaxed tertiary structures, leading to a diminished exposure of hydrophobic moieties and an enhancement in solubility, emulsification, foaming, and antioxidant capacity. These functional improvements notably bolstered the SPI/D conjugates' ability to encapsulate anthocyanins (ANs). Particularly, after seven cycles, SPI/D demonstrated a marked enhancement in the thermal, storage, and light stability of ANs. Additionally, it reduced the susceptibility of ANs to degradation by hydrogen peroxide, Fe 3+ ions, and gastrointestinal simulated digestion (p < 0.05), which was attributed to their relatively higher hydrophobic residues, hydrogen bonds, and hydrophobic interactions. This strategy provides new insights into soy protein design, highlighting the potential to augment surface functionality and nutrient encapsulate efficiency by controlling the browning degree and enhancing Maillard reaction kinetics., Competing Interests: Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Fang Wang reports financial support was provided by the Sichuan Science and Technology Program (2024NSFSC0370). Guowei Deng reports financial support was provided by Key Laboratory of Functional Molecules Structure Optimization and Application in Sichuan Province Colleges and Universities 2024 Project(GNFZ202403). Jiarui Ye reports financial support was provided by the Undergraduate Innovation and Entrepreneurship Training Program funded by the Ministry of Education (S202314389078). Fang Wang reports financial support was provided by the Demonstration Program on Civic and Political Science for Food Quality and Safety Courses (XJKCSZZY2015). Congdi Chen reports financial support was provided by the Chengdu Normal University 2023 Young Teacher Support Program for University-Level Scientific Research Projects (CS23QN04). Reports a relationship with that includes:. Has patent pending to. If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2025. Published by Elsevier B.V.)