Solubilization and protection of curcumin based on lysozyme/albumin nano-complex

Abstract

Curcumin (Cur) has the function of anti-inflammatory, antioxidant and other pharmacological effects. To further improve its solubility and stability, egg albumin/lysozyme (Alb/Ly) nano-complex was investigated for the first time to encapsulate and protect Cur. The interaction and morphology were studied by dynamic light scattering technique, scanning electron microscope (SEM), transmission electron microscope (TEM) and Fourier infrared spectrometer (FT-IR). The protective behavior of Cur induced by thermal environment was further explored. The results showed that the spherical Alb/Ly nano-complexes (118 nm-204 nm) spontaneously formed by one spot incubating via self-assembly. The encapsulation efficiency (EE) and loading capacity (LC) for the AL31 complex were 91.5±4.7% and 9.2±0.5 μg ml-1 as the initial Cur was 10 μg ml-1. The stability of curcumin loaded in AL21 nano-complex was improved 15% and 19% as disposed with 80oC treatment for 1min and 60oC treatment for 30 min. DPPH measurement further verified the protective behavior as encapsulated. The worth-while endeavor elucidated Alb/Ly complex was feasible to solubilize and protect Cur and has extensive potential in food with various purposes.