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Etorki AM, Gao M, Sadeghi R, Maldonado-Mejia LF, Kokini JL.
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J Food Sci. 2016 Oct;81(10):E2511-E2520. doi: 10.1111/1750-3841.13447. Epub 2016 Sep 16.
Abstract
In this study, we compare the preparation of ovalbumin (OVA) and α-lactalbumin
(α-LA) nanoparticles using different desolvating agents (ethanol, acetone, and
methanol) and water: desolvating agent volume ratios (1:3, 1:4, 1:5, 1:10, and
1:20). Also the effects of protein solution temperature (25, 50, and 80 ℃) on the
size of nanoparticles and the stability of crosslinked nanoparticles for 30 d were
studied. OVA and α-LA were shown to be good candidates for nanoparticulation and
nanoparticles in the range of 60 to 230 nm were obtained. The comparison between the
2 proteins offers guidance to optimize OVA and α-LA nanoparticle fabrication and to
efficiently obtain nanoparticles with desired characteristics. The particle sizes of
OVA nanoparticles were found to be in the range of 60 to 160 nm, and the particle
sizes of α-LA were between 150 and 230 nm. The sizes varied with different
desolvating agents: for OVA, ethanol, and methanol both produced nanoparticles
smaller than 100 nm; for α-LA, methanol produced the smallest nanoparticles. Water:
desolvating agent ratios, in the studied range, did not show a significant effect on
the particle sizes for both OVA and α-LA nanoparticles. The size and morphology of
the nanoparticles were found to change when the protein solutions were heated up to
50 and 80 ℃ and cooled down before nanoparticulation and most nanoparticles had a
smaller diameter.
Keywords: .
Link/DOI: 10.1111/1750-3841.13447