Open AccessNANOPARTICLES 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 , ionic strength , pulmonary surfactant , nanoparticle , chemistry , chemical engineering , ionic bonding , protein isolate , chromatography , materials science , nanotechnology , biochemistry , aqueous solution , organic chemistry , engineering , ion
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