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Preparation of size-controlled bovine serum albumin (BSA) nanoparticles by a modified desolvation method
► Nanoparticles of a controlled size are important to ascertain size effect in food. ► Difference in manufacturing processes affects particle properties. ► Different-size similar-surface particles are good tools to study size effect. ► Size-controlled BSA nanoparticles are prepared by similar manufa...
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Published in: | Food chemistry 2011-08, Vol.127 (4), p.1892-1898 |
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Main Authors: | , , , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
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Summary: | ► Nanoparticles of a controlled size are important to ascertain size effect in food. ► Difference in manufacturing processes affects particle properties. ► Different-size similar-surface particles are good tools to study size effect. ► Size-controlled BSA nanoparticles are prepared by similar manufacturing processes. ► Size-controlled BSA nanoparticles prepared are useful as standard materials.
The size effect of nanomaterials is of major interest, since it may affect their bioavailability and toxicity. In this study, bovine serum albumin (BSA) nanoparticles were prepared using a modified desolvation method. Bare BSA nanoparticles and calcium (Ca)-loaded BSA nanoparticles were fabricated at the targeted sizes, 100, 400, and 800
nm. The mean diameters of the prepared BSA nanoparticles were 125, 393, and 713
nm; those of the Ca-BSA nanoparticles were 260, 353, and 919
nm. The surface-area-to-volume-ratios of the prepared BSA nanoparticles were 4.82, 1.53, and 1.03
nm
−1; those of the Ca-BSA nanoparticles were 2.34, 1.72, and 0.90
nm
−1. The size and the surface-area-to-volume-ratio of the BSA nanoparticles were controlled by adjusting BSA concentration, pH, and NaCl content, which affected the coagulation of the BSA molecules. The surface-area-to-volume-ratio is a more useful parameter than the mean diameter of particles for comparing effectiveness of nanoparticles. |
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ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2011.02.040 |