|
KMID : 1011620180340020229
|
|
Korean Journal of Food and Cookey Science
2018 Volume.34 No. 2 p.229 ~ p.235
|
|
|
Factors Affecting the Stability of Zein Nanoparticle with Pectin and Sodium Alginate
|
|
Mun Sae-Hun
|
|
|
Abstract
|
|
|
Purpose: Zein, an alcohol-soluble maize protein, was dissolved in 60-90% aqueous ethanol before dispersion into water to precipitate zein as nanoparticles, which can be used to encapsulate various fat-soluble compounds. The purpose of this study was to examine the conditions under which stable zein-polysaccharide nanoparticles can be produced and to elucidate the factors affecting the stability of zein-polysaccharide nanoparticles.
Methods: Stability to pH change of formed zein nanoparticles, zein-soduim alginate and zein-pectin nanoparticles were examined by measuring the particle size and zeta-potential value.
Results: Prepared zein nanoparticles had a diameter of about 110 nm, which increased to 170 nm and 300 nm with addition of sodium alginate and pectin, respectively. The concentrations of sodium alginate and pectin required to saturate the surface of 0.2% zein nanoparticles were 0.01 and 0.02%, respectively. Zein nanoparticles were stable to aggregation at pHs 2 and 3 but aggregated at pHs 4, 5, 6, and 7. On the other hand, zein-sodium alginate nanoparticles were stable at pHs 4 and 5 to aggregation. The zein-pectin nanoparticles were stable to aggregation at all pHs (pHs 2-7). However, they remained stable after 1 week of storage at pHs 4-7.
Conclusion: The instability of zein nanoparticles at pHs 4-7 to aggregation was improved by addition of sodium alginate and pectin, and pectin was more effective than sodium alginate. The zein-polysaccharide nanoparticles prepared in this study have potential to be used as delivery systems for fat-soluble molecules in food formulations.
|
|
|
KEYWORD
|
|
|
zein, sodium alginate, pectin, nanoparticle, stability
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|