Structural and physicochemical characterization of nanoparticles synthesized from an aqueous extract of wheat bran by a cold-set gelation/desolvation approach

• Published in: Food hydrocolloids 2017-01, Vol.62, p.165-173
• Main Authors: Luna-Valdez, J.G., Balandrán-Quintana, R.R., Azamar-Barrios, J.A., Ramos Clamont-Montfort, G., Mendoza-Wilson, A.M., Mercado-Ruiz, J.N., Madera-Santana, T.J., Rascon-Chu, A., Chaquilla-Quilca, G.
• Format: Article
• Language: English
• Subjects: Agroindustrial byproducts; Cold set gelation; Protein desolvation; Protein nanoparticles; Wheat bran proteins
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2016.07.034

The aqueous extracts of wheat bran are rich in carbohydrates and contain water soluble proteins with a high content of Asp and Glu, which could enable the fabrication of nanoparticles through the cold-set gelation/desolvation of the proteins, while carbohydrates would act as the matrix on which the nanoparticles are formed. In order to test this hypothesis, in this work it was assayed the desolvation of the wheat bran aqueous extracts using CaCl2 as desolvation agent. Aggregates between 3 and 5 μm were formed immediately after addition of a range of CaCl2 concentrations, as detected by dynamic light scattering. Scanning electron microscopy showed that such aggregates consisted of spherical nanoparticles with diameters between 20 and 100 nm, immersed into a matrix composed mainly by polysaccharides. This matrix was disrupted by ultra-sonication and individual nanoparticles, arranged in a necklace fashion, were visible by scanning electron microscopy in transmission mode. This is the first report on the formation of nanoparticles from an aqueous extract of wheat bran by a cold-set gelation/desolvation approach. [Display omitted] •The albumins of wheat bran were subjected to cold gelation/desolvation with CaCl2.•Spherical nanoparticles were obtained, arranged in a necklace fashion.•High concentrations of CaCl2 resulted in growth of a variety of mineral crystals.