Structural and physicochemical characterization of nanoparticles synthesized from an aqueous extract of wheat bran by a cold-set gelation/desolvation approach

J. G. Luna-Valdez, R. R. Balandrán-Quintana, J. A. Azamar-Barrios, G. Ramos Clamont-Montfort, A. M. Mendoza-Wilson, J. N. Mercado-Ruiz, T. J. Madera-Santana, A. Rascon-Chu, G. Chaquilla-Quilca

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

15 Citas (Scopus)

Resumen

The aqueous extracts of wheat bran are rich in carbohydrates and contain water soluble proteins with a high content of Asp and Glu, which could enable the fabrication of nanoparticles through the cold-set gelation/desolvation of the proteins, while carbohydrates would act as the matrix on which the nanoparticles are formed. In order to test this hypothesis, in this work it was assayed the desolvation of the wheat bran aqueous extracts using CaCl2 as desolvation agent. Aggregates between 3 and 5 μm were formed immediately after addition of a range of CaCl2 concentrations, as detected by dynamic light scattering. Scanning electron microscopy showed that such aggregates consisted of spherical nanoparticles with diameters between 20 and 100 nm, immersed into a matrix composed mainly by polysaccharides. This matrix was disrupted by ultra-sonication and individual nanoparticles, arranged in a necklace fashion, were visible by scanning electron microscopy in transmission mode. This is the first report on the formation of nanoparticles from an aqueous extract of wheat bran by a cold-set gelation/desolvation approach.

Idioma originalInglés
Páginas (desde-hasta)165-173
Número de páginas9
PublicaciónFood Hydrocolloids
Volumen62
DOI
EstadoPublicada - 1 ene. 2017
Publicado de forma externa

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