title: Formation of zein microphases in ethanol-water.
abstract: Zein, a major protein of corn, is soluble in binary mixtures of ethanol and water. It has an amphiphilic character and is capable of self-assembly into nano- and microsized rods, spheres, and films upon solvent evaporation. The formation of microspheres is of particular interest for the development of delivery systems. Control over structure formation requires a better understanding of zein behavior in solution. The objective of this work was to investigate the effect of zein concentration and the effect of ethanol-water ratio on the microphase behavior of zein solutions, believed to govern the morphology of microstructures after solvent evaporation. The Flory-Huggins solution theory was applied to model boundary lines between microphases in solution. The study generated information on the zein concentration-ethanol/water ratio conditions where microspheres are formed and provided insight into the microphase behavior of zein ethanolic solutions.
authors.affiliation: Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1304 West Pennsylvania Avenue, Urbana, Illinois 61801, USA.
authors.forename: Yi
authors.initials: Y
authors.lastname: Wang
authors.forename: Graciela W
authors.initials: GW
authors.lastname: Padua
mesh_terms: D000431:Ethanol / Q000737:chemistry*; D008855:Microscopy, Electron, Scanning; D049329:Nanostructures / Q000737:chemistry* / Q000648:ultrastructure*; D014867:Water / Q000737:chemistry*; D015028:Zein / Q000737:chemistry* / Q000648:ultrastructure
chemical_list: D014867:Water; D000431:Ethanol; D015028:Zein