Publication: Core-shell biopolymer nanoparticles produced by electrostatic deposition of beet pectin onto heat-denatured β-lactoglobulin aggregates
Issued Date
2008-08-01
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ISSN
00221147
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2-s2.0-48749127279
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Mahidol University
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SCOPUS
Bibliographic Citation
Journal of Food Science. Vol.73, No.6 (2008)
Suggested Citation
R. Santipanichwong, M. Suphantharika, J. Weiss, D. J. McClements Core-shell biopolymer nanoparticles produced by electrostatic deposition of beet pectin onto heat-denatured β-lactoglobulin aggregates. Journal of Food Science. Vol.73, No.6 (2008). doi:10.1111/j.1750-3841.2008.00804.x Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/18710
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Title
Core-shell biopolymer nanoparticles produced by electrostatic deposition of beet pectin onto heat-denatured β-lactoglobulin aggregates
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Abstract
The purpose of this study was to produce and characterize core-shell biopolymer particles based on electrostatic deposition of an anionic polysaccharide (beet pectin) onto amphoteric protein aggregates (heat-denatured β-lactoglobulin [β-lg]). Initially, the optimum conditions for forming stable protein particles were established by thermal treatment (80°C for 15 min) of 0.5 wt% β-lg solutions at different pH values (3 to 7). After heating, stable submicron-sized (d = 100 to 300 nm) protein aggregates could be formed in the pH range from 5.6 to 6. Core-shell biopolymer particles were formed by mixing a suspension of protein aggregates (formed by heating at pH 5.8) with a beet pectin solution at pH 7 and then adjusting the pH to values where the beet pectin is adsorbed (< pH 6). The impact of pH (3 to 7) and salt concentration (0 to 250 mM NaCl) on the properties of the core-shell biopolymer particles formed was then established. The biopolymer particles were stable to aggregation from pH 4 to 6, but aggregated at lower pH values because they had a relatively small ζ-potential. The biopolymer particles remained intact and stable to aggregation up to 250 mM NaCl at pH 4, indicating that they had good salt stability. The core-shell biopolymer particles prepared in this study may be useful for encapsulation and delivery of bioactive food components or as substitutes for lipid droplets. © 2008 Institute of Food Technologists®.