Gliadin-based nanoparticles: Fabrication and stability of food-grade colloidal delivery systems

There is great interest in converting gluten, a by-product from wheat starch isolation, into a value added functional food ingredient. The insolubility of monomeric gluten, i.e. gliadin, in water makes these proteins interesting materials to produce nanoparticles using liquid antisolvent precipitati...

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Bibliographic Details
Published in:Food hydrocolloids 2015-02, Vol.44, p.86-93
Main Authors: Joye, Iris J., Nelis, Veronique A., McClements, D. Julian
Format: Article
Language:English
Subjects:
Byproducts
Delivery systems
Food processing
Gliadin
Glutaraldehyde
Ingredients
Liquid antisolvent precipitation
Liquids
Nanoparticles
Stability
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Summary:There is great interest in converting gluten, a by-product from wheat starch isolation, into a value added functional food ingredient. The insolubility of monomeric gluten, i.e. gliadin, in water makes these proteins interesting materials to produce nanoparticles using liquid antisolvent precipitation. The effect of different production parameters (such as mixing speed, time, sonication parameters, gliadin concentration) on the properties of gliadin particles formed by liquid antisolvent precipitation was investigated. The produced particles were also hardened using glutaraldehyde (0–0.25%). The stability of the produced gliadin particles was investigated in different pH and salt conditions relevant for food processing and upon short term temperature treatments and isothermal long-term storage. Gliadin nanoparticles (diameter  40 °C for 30 min). A slight improvement in particle stability was obtained by chemical hardening (0.25% glutaraldehyde). Gliadin nanoparticles may be useful in the development of delivery systems to encapsulate, protect, target and release active ingredients during food processing or after ingestion. However, additional strategies to stabilize the particles should be explored. [Display omitted] •Gliadin particles (d < 200 nm) are produced by liquid antisolvent precipitation.•No stabilizers were added during production.•Particle diameter is highly dependent on the production parameters.•Particles are fairly unstable in conditions relevant for food products.•Chemical hardening only had a slight effect on particle stability.
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2014.09.008