- Zinc incorporation capacity of whey protein nanoparticles prepared with desolvation with ethanol.
Zinc incorporation capacity of whey protein nanoparticles prepared with desolvation with ethanol.
Food chemistry (2012-08-08)
İbrahim Gülseren, Yuan Fang, Milena Corredig
PMID22868157
ZUSAMMENFASSUNG
Whey protein isolate (WPI) nanoparticles were prepared using ethanol desolvation, and their capacity to incorporate ZnCl(2) was analysed. Desolvation was carried out at pH 9 and the volume of added ethanol was 0-3 times the volume of protein solution. The desolvated solutions were dispersed in acidified water (pH 3) immediately after desolvation. The size of the WPI nanoparticles increased with the volume ratio of ethanol:water used, as well as with the amount of ZnCl(2). The nanoparticles showed high incorporation efficiencies, and remained stable after 30 days of storage at 22 °C. The amount of zinc incorporated in the WPI particle suspensions was within the range of daily zinc requirements for healthy adults.
MATERIALIEN
Produktnummer
Marke
Produktbeschreibung
Sigma-Aldrich
Zinkchlorid, BioReagent, for molecular biology, suitable for cell culture, suitable for insect cell culture