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Preparation of Folic Acid-loaded WPI (Whey Protein Isolate) Nanoparticles by Cold-induced Gelation

냉각유도젤화에 의한 엽산 함유 분리유청단백 나노담체의 제조

  • Kim, Bum-Keun (Korea Food Research Institute) ;
  • Lee, Won-Jae (Division of Applied and Life Science, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Oh, Se-Jong (Division of Animal Science, Chonnam National University) ;
  • Kim, Jin-Man (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Park, Dong-June (Korea Food Research Institute)
  • 김범근 (한국식품연구원) ;
  • 이원재 (경상대학교 농생명학부 동물생명과학전공 및 농업생명과학연구원) ;
  • 오세종 (전남대학교 동물자원학부) ;
  • 김진만 (건국대학교 축산식품생물공학과) ;
  • 박동준 (한국식품연구원)
  • Published : 2010.02.28

Abstract

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 $CaCO_3$, 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.

Keywords

cold-induced gelation;folic acid;whey protein isolate;nanoparticle

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  1. Protein-Based Delivery Systems for the Nanoencapsulation of Food Ingredients vol.17, pp.4, 2018, https://doi.org/10.1111/1541-4337.12360