Preparation of starch-based nanoparticles through high-pressure homogenization and miniemulsion cross-linking: Influence of various process parameters on particle size and stability
- Authors: Shi, Aimin , Li, Dong , Wang, Li Ming , Li, Bingzheng , Adhikari, Benu
- Date: 2010
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 83, no. 4 (2010), p. 1604-1610
- Full Text: false
- Reviewed:
- Description: A new and convenient synthetic route using high-pressure homogenization combined with water-in-oil (w/o) miniemulsion cross-linking technique was used to prepare sodium trimetaphosphate (STMP)-cross-linked starch nanoparticles. Dynamic light scattering (DLS) and transmission electron microscopy (TEM) revealed that starch nanoparticles had narrow size distribution, good dispersibility and spherical shape. Effect of process parameters (surfactant content, water/oil ratio, starch concentration, homogenization pressure and cycles) on the starch nanoparticle size in miniemulsion was evaluated. We show that there is an optimal surfactant concentration giving rise to smaller starch nanoparticles and better stability. Apart from the water/oil ratio and starch concentration, the homogenization pressure and cycles (passes) also significantly affect the size of starch nanoparticles (p < 0.05). The stability analysis of starch nanoparticles in water for 2 h to 2 days and in temperature ranges of 25-45 °C showed firm structure and good stability. These nanoparticles are expected to be exploited as drug carriers. © 2010 Elsevier Ltd. All rights reserved.
- Description: 2003008433
The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI)
- Authors: Wang, Yong , Li, Dong , Wang, Li Ming , Adhikari, Benu
- Date: 2011
- Type: Text , Journal article
- Relation: Journal of Food Engineering Vol. 104, no. 1 (2011), p. 56-62
- Full Text: false
- Reviewed:
- Description: The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI) were investigated in this study. Flaxseed gum with 0.05-0.5% (w/v) concentration was used together with 1% (w/v) SPI to emulsify 10% (v/v) soybean oil. The emulsion was analyzed for emulsion activity (turbidity), stability, particle size, surface charge, and rheological properties. The turbidity and absolute zeta-potential values decreased initially by the addition of flaxseed gum and subsequently increased with further increase in the gum concentration to reach their peak around 0.35% (w/v) gum. The particle size of the emulsion decreased and reached a minimum value at 0.1% (w/v) gum concentration. Any increase in gum concentration beyond this value resulted into increase in the particle size. This study would help to widen the application of SPI and flaxseed gum mixture, and also contribute to the understanding of protein-gum interaction in emulsion. © 2010 Elsevier Ltd. All rights reserved.