NANOPARTÍCULAS DE PROTEÍNA ISOLADA DE SOJA EM ÁGUA: EFEITO DA FORÇA IÔNICA E DAS CONCENTRAÇÕES DE PROTEÍNA E SURFACTANTE
Samira J. Fayad, Betina G. Z. Ramos, Valdir Soldi and 1 more
Química Nova · 2015
doi:10.5935/0100-4042.20140295 (opens in a new tab)
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Abstract
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.
Abstract licence: CC BY-NC
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