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KMID : 1024620100300010095
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Food Science of Animal Resources
2010 Volume.30 No. 1 p.95 ~ p.101
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Preparation of Folic Acid-Loaded WPI (Whey Protein Isolate) Nanoparticles by Cold-induced Gelation
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Kim Bum-Keun
Oh Se-Jong
Kim Jin-Man
Park Dong-June
Lee Won-Jae
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Abstract
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Folate loaded WPI (whey protein isolate) nanoparticles were prepared using the cold-induced gelation process. The aim
of this work was to investigate the effects of process parameters, such as the concentration of the WPI solution, pH, temperature, etc, on the properties of nanoparticles. The results show that the smallest nanoparticles were obtained when a WPI concentration of 1% was used at a pH of 8.0 (<330 nm). In the case of the concentration of CaCO3, the smallest particles were obtained at a concentration of 5 mM. Alginate produced the smallest mean size with the narrowest particle size distribution, while the largest particles were prepared with k-carrageenan. As the w:o ratio increased, the mean particle size also increased. When the release profile was analyzed, the particles were shown to be stable for more than 6 h at a pH of 1.2, where almost all of the folic acid was released within 2 h in the dissolution media of PBS at a pH of 7.4. Thus, the process parameters appear to be important factors that affect the properties of nanoparticles.
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KEYWORD
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cold-induced gelation, folic acid, whey protein isolate, nanoparticle
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