NANOPARTICLES FROM SOYBEAN PROTEIN ISOLATE BY COACERVATION IN WATER: EFFECT OF IONIC STRENGTH AND CONCENTRATION OF PROTEIN AND SURFACTANT

Autor: Fayad,Samira J., Ramos,Betina G. Z., Soldi,Valdir, Minatti,Edson

Publikováno v: Química Nova, Vol 38, Iss 1, Pp 91-96 (2015)
Química Nova, Volume: 38, Issue: 1, Pages: 91-96, Published: JAN 2015
Química Nova v.38 n.1 2015
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ

Soft nanoparticles of size 200-400 nm were obtained from soybean protein isolate (SPI). The particles were formed and suspended in water by the coacervation of aqueous suspensions of SPI in hostile buffered aqueous solutions in the presence of surfac

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422015000100091&lng=en&tlng=en

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