Effect of salt ions on an ultrasonically modified soybean lipophilic protein nanoemulsion

Summary Soybean lipophilic proteins (LP) are promising emulsifiers for nanoemulsion delivery systems. We analysed the effect of common salt ions on the stability of nanoemulsion delivery systems that contained ultrasonically modified soybean LP. Moreover, explored the mechanism of influence. The LP nanoemulsions presented large absolute zeta (ζ) potentials at low salt ion concentrations, and their particle size distribution was relatively uniform. The emulsification, encapsulation efficiency and oxidation stability were superior to those of other nanoemulsions. The ultrasonically modified samples presented higher absolute ζ potentials and smaller droplet sizes than the pristine ones and formed uniform protein films at different salt ion concentrations. Therefore, ultrasonication improved the emulsification, encapsulation efficiency and oxidation stability of the emulsions, effectively improve the stability of nano‐delivery systems in different salt ion environments and maximise delivery efficiency at low salt ion concentrations. These results are helpful for the development of LP nanoemulsion systems that are stable at different salt ion concentrations. In this study, the soybean lipophilic protein (LP) was modified by ultrasonic treatment, nanoemulsion was prepared by high pressure homogenization to embed vitamin E, and the effect of common salt ions on the delivery stability of the nanoemulsion was analyzed.