title: Zinc incorporation capacity of whey protein nanoparticles prepared with desolvation with ethanol.
abstract: 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.
authors.affiliation: Department of Food Science, University of Guelph, Guelph, Ont., Canada N1G 2W1. igulsere@uoguelph.ca
authors.forename: İbrahim
authors.initials: İ
authors.lastname: Gülseren
authors.forename: Yuan
authors.initials: Y
authors.lastname: Fang
authors.forename: Milena
authors.initials: M
authors.lastname: Corredig
mesh_terms: D002712:Chlorides / Q000737:chemistry*; D004337:Drug Carriers / Q000737:chemistry; D004339:Drug Compounding / Q000379:methods*; D004355:Drug Stability; D004356:Drug Storage; D006863:Hydrogen-Ion Concentration; D008894:Milk Proteins / Q000737:chemistry*; D053758:Nanoparticles / Q000737:chemistry*; D010316:Particle Size; D000067816:Whey Proteins; D017967:Zinc Compounds / Q000737:chemistry*
chemical_list: D002712:Chlorides; D004337:Drug Carriers; D008894:Milk Proteins; D000067816:Whey Proteins; D017967:Zinc Compounds; C016837:zinc chloride