biostudies-literatureYin WNational Natural Science Foundation of China100257https://www.ebi.ac.uk/biostudies/studies/S-EPMC9039997biostudies-literatureUnknown13Glycated protein is a kind of promising material that can improve the bioavailability of bioactive compounds and achieve sustained release under digestion. In this study, the α-lactalbumin (ALA)-dextran conjugates synthesized by Maillard reaction were fabricated to load and protect quercetin. Quercetin-loaded micelles stabilized by the ALA-dextran conjugates 1:4 showed the smallest size (428.57 ± 5.64 nm) with highest encapsulation efficiency (94.38% ± 0.50%) of quercetin. Compared to ALA/dextran mixture complex, the conjugates-based micelles had better pH, ionic strength and photothermal stability. Furthermore, the micelles composed of the conjugates 1:2 and 1:4 showed the best controlled release effect during the simulated digestion, releasing 62.41% and 66.15% of quercetin from the totaFood chemistry: XGlycated α-lactalbumin based micelles for quercetin delivery: Physicochemical stability and fate of simulated digestion.PMC903999732101983Song LYin WHuang YMa LHu XChen FJi JfalseGlycated α-lactalbumin based micelles for quercetin delivery: Physicochemical stability and fate of simulated digestion.Glycated protein is a kind of promising material that can improve the bioavailability of bioactive compounds and achieve sustained release under digestion. In this study, the α-lactalbumin (ALA)-dextran conjugates synthesized by Maillard reaction were fabricated to load and protect quercetin. Quercetin-loaded micelles stabilized by the ALA-dextran conjugates 1:4 showed the smallest size (428.57 ± 5.64 nm) with highest encapsulation efficiency (94.38% ± 0.50%) of quercetin. Compared to ALA/dextran mixture complex, the conjugates-based micelles had better pH, ionic strength and photothermal stability. Furthermore, the micelles composed of the conjugates 1:2 and 1:4 showed the best controlled release effect during the simulated digestion, releasing 62.41% and 66.15% of quercetin from the tota2022-01-01T00:00:00Z2022 Mar2025-04-04T07:44:27.315Z2025-04-04T07:44:27.315ZS-EPMC90399973549902810.1016/j.fochx.2022.100257