The fortification of encapsulated soy isoflavones and texture modification of soy milk by α-lactalbumin nanotubes

[Display omitted] •Nanocarrier of soy isoflavone-loaded α-lactalbumin nanotubes (NT/IFs) was developed.•Nanotubes (NT) with high aspect ratio self-assembled from α-lac hydrolyzed peptides.•Soy isoflavone (IFs) encapsulated by nanotubes via hydrophobic interactions.•The α-lac nanotubes enhanced the viscoelastic property and stability of soy milk.•NT/IFs nanocarrier showed high compatibility in fortified soy milk. Nanocarriers can improve the dispersibility of hydrophobic bioactive compounds and potentially improve the texture of liquid food formulations. Here, nanotubes (NTs) with a high aspect ratio formed by self-assembly of peptides partially hydrolyzed from α-lactalbumin (α-lac) were used to deliver soy isoflavones (IFs) and modify soy milk texture. IFs encapsulated by nanotube (NT/IFs) via hydrophobic interactions, which had improved dispersibility, with a maximum loading efficiency of 4%. The rheological characterization showed that the nanotubes enhanced the viscoelastic property and long term-stability of soy milk. About 80% of the NT/IFs in soy milk survived simulated in in vitro gastric digestion promoting the release of IFs in the intestinal phase. Overall, this work demonstrated that α-lac nanotubes may be a multi-functional carrier system for hydrophobic compounds providing beneficial changes to functional food texture.