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
Jazyk:	angličtina
Rok vydání:	2015
Předmět:	lcsh:Chemistry colloidal nanoparticles lcsh:QD1-999 biopolymer soy bean protein
Zdroj:	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
ISSN:	1678-7064
Popis:	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 surfactants. We investigate the effect of storage, ionic strength, and concentrations of SPI and surfactant on nanoparticle size and zeta potential. Transmission electron microscopy images and scattering techniques (SLS/ DLS) revealed that the particles are spherical, with hydrophilic chains at the surface.
Databáze:	OpenAIRE
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