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PO-32

The entrapment of protein hydrolysate extracted from soybean

(Glycine max) in niosomes for food supplements and cosmeceuticals

1,2 1,2 2 1,2
Aranya Manosroi , Penpan Khanrin , Pisit Jainonthee , Jiradej Manosroi
1
Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand, 50200
2
Natural Products Research and Development Center (NPRDC), Institute for Science and Technology Research and Development,
Chiang Mai University, Chiang Mai, Thailand, 50200

Rationale: Soybean (Glycine max) was generally a source of protein and fatty acids. The major component in
soybean is protein or polypeptides which have high molecular weight and difficult to be digested or absorbed.
When it is hydrolyzed, the hydrolysate protein can be formulated to nutritional supplements as functional foods or

used as a moisturizer in cosmeceutical products, such as antiaging or hair coat cosmetics. Nevertheless, because of
the high hydrophilic property and low stability of the protein hydrolysate, its entrapment in niosomes, non-ionic
surfactant nanovescicles can solve these problems. The present study has investigated the entrapment of protein
hydrolysate extracted from soybean in niosomes for food supplements and cosmeceuticals.

Objective: The aim of this study was to characterize protein hydrolysate extracted from soybean (Glycine max)
and entrap in niosomes for food supplements and cosmeceuticals.

Methods: Soybean was extracted by distilled water with sonication for 3 and 8 hr. The extract was filtered then
lyophilized by a freeze dryer. The protein contents in the dried protein hydrolysate were determined by a Biuret
test. Molecular weights of the hydrolysate were analyzed by gel electrophoresis and gel documentation. The
hydrolysate was entrapped in niosomes composing of polyoxyethylene sorbitan monostearate (Tween 61)/choles-
terol at the molar ratio of 1:1 by chloroform film method with sonication. Physical stability and the particle sizes

of the vesicles characterized by dynamic light scattering technique were investigated.

Results: The protein contents in the dried hydrolysate from the 3 and 8 hr sonication process determined by a
Biuret test were 75.87% and 80.56%, respectively. The analyzed molecular weights of the hydrolysate by gel
electrophoresis and gel documentation were at 116.3, 97.4, 55.4, 40, 31 and 21.5 kDa, and 55.4, 40, 31 and 21.5
KDa for 3 and 8-hr sonication process, respectively. The maximum loading of the hydrolysate in niosomes was

2%. The niosomal dispersion entrapped with the hydrolysate was physically stable for 2 weeks at room tempera-
ture. The average particle sizes of the vesicles characterized by dynamic light scattering technique were about 47.5
and 154.5 nm for 3 and 8-hr sonication process, respectively. The size distribution was in the range of 40 to 250

nm.
Conclusion: The result from this study can be used for further development of protein hydrolysate in food

supplements and cosmeceuticals.