Abstract:

In this experiment, soy protein isolate-sodium alginate conjugate (SPI-SA) and their physical mixture (SPI+SA)
were used to prepare lycopene micelles, respectively. The stability and release rate under simulated digestion conditions
of lycopene micelles were studied. The results showed that the effects of SPI-SA and SPI+SA on the encapsulation
efficiency of lycopene were comparable. The antioxidant capacity and stability of SPI-SA micelle were better than those of
SPI+SA micelle. Both micelles prepared with SPI-SA and SPI+SA showed good sustained release effect during simulated
gastrointestinal digestion. Therefore, SPI-SA can be used as a new type of wall material for embedding lycopene in the
production of new health products.

Key words: lycopene, soy protein isolate, sodium alginate, micelles, stability, digestion conditions