Sodium Caseinate Stabilized Zein Colloidal Particles

The present work deals with the preparation and stabilization of zein colloidal particles using sodium caseinate as electrosteric stabilizer. Colloidal particles with well-defined size range (120−150 nm) and negative surface potential (−29 to −47 mV) were obtained using a simple antisolvent precipit...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2010-12, Vol.58 (23), p.12497-12503
Main Authors: Patel, Ashok R, Bouwens, Elisabeth C. M, Velikov, Krassimir P
Format: Article
Language:English
Subjects:
adsorption
aggregate stability
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
Biological and medical sciences
byproducts
caseinates
Caseins - chemistry
colloidal properties
corn
Drug Carriers - chemistry
enzymatic hydrolysis
Food Chemistry/Biochemistry
Food industries
food technology
Fundamental and applied biological sciences. Psychology
Hydrogen-Ion Concentration
Isoelectric Point
model food systems
Osmolar Concentration
Particle Size
particles
sodium
sodium caseinate
zein
Zein - chemistry
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Summary:The present work deals with the preparation and stabilization of zein colloidal particles using sodium caseinate as electrosteric stabilizer. Colloidal particles with well-defined size range (120−150 nm) and negative surface potential (−29 to −47 mV) were obtained using a simple antisolvent precipitation method. Due to the presence of caseinate, the stabilized colloidal particles showed a shift of isoelectric point (IEP) from 6.0 to around pH 5.0 and thus prevent the aggregation of zein near its native IEP (pH 6.2). The particles also showed good stability to varying ionic strength (15 mM−1.5 M NaCl). Furthermore, stabilized particles retained the property of redispersibility after drying. In vitro protein hydrolysis study confirmed that the presence of caseinate did not alter the digestibility of zein. Such colloidal particles could potentially serve as all-natural delivery systems for bioactive molecules in food, pharmaceutical, and agricultural formulations.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf102959b