Preparation and characterization of whey protein isolate nanoparticles in supercritical CO2

被引：0
|
作者：
Liu, Yujia [1 ]
Kang, Naixin [1 ]
Cheng, Haiyang [2 ]
Chu, Xuebin [1 ]
Sun, Zhengwei [1 ]
Xi, Chunyu [1 ]
机构：
[1] Department of Food Science and Engineering, Jilin University, Changchun,130062, China
[2] Jilin Province Key Laboratory of Green Chemistry and Process, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun,130022, China
来源：
LWT | 2021年 / 144卷
关键词：
Protein nanoparticles represent a promising system for the encapsulation and delivery of bioactive compounds or highly sensitive ingredients. In this study; whey protein isolate nanoparticles (WPINs) were prepared by using supercritical carbon dioxide (scCO2) treatment. The effects of scCO2 on the size and stability of the WPINs were investigated. The average particle diameter ranged from 100 to 300 nm when the WPIN solution was treated with scCO2 at 8–24 MPa and 45 °C for 30 min. ScCO2-treated WPINs had more uniform size distribution and smaller particles than WPINs prepared without scCO2. However; particle aggregation was observed during heating to 55–75 °C. Fluorescence and differential thermogravimetric analysis showed that CO2 pressure did not cause secondary and tertiary structure changes or denaturation of WPINs. The change in WPINs size was likely caused by the high diffusibility of scCO2; which could slightly modify WPINs local structure; affecting hydrophobic interactions and hydrogen bonding within the molecule. These results indicate that the size of nano-particles can be modulated by adjusting CO2 pressure; which may facilitate WPINs use in food and biomedical products. © 2021 Elsevier Ltd;
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