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

Samira J. Fayad | Zendy; Betina G. Z. Ramos | Zendy; Valdir Soldi | Zendy; Edson Minatti | Zendy

Open Access

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

Author(s) -

Samira J. Fayad,

Betina G. Z. Ramos,

Valdir Soldi,

Edson Minatti

Publication year - 2014

Publication title -

química nova

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.214

H-Index - 73

eISSN - 1678-7064

pISSN - 0100-4042

DOI - 10.5935/0100-4042.20140295

Subject(s) - coacervate , pulmonary surfactant , ionic strength , zeta potential , dynamic light scattering , aqueous solution , nanoparticle , chemical engineering , chemistry , transmission electron microscopy , ionic bonding , chromatography , materials science , nanotechnology , ion , biochemistry , organic chemistry , engineering

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

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research