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Abstract:

The objective of this work was to develop egg white (EW) nanoparticles by application of high intensity ultrasound (HIUS) at different solution pHs and treatment temperatures. At pH 7 HIUS without heating decreased the particle size. In contrast, the use of thermosonication (TS) increased the particle size. At pH 3, the application of both HIUS and TS induced a significant reduction of particle size. at pH 7 zeta potential did not vary significantly when native solutions were sonicated without heating; however a great decrease was observed when TS or heating were applied. At pH 3, sonication decreased the zeta potential of particles but TS or heating increased the charge. By applying TS (85 °C, 20 min and pH 3) a bimodal distribution was obtained, including particles of 295 and 70 nm of diameter. At the same pH, without heating, a monomodal population of 220 nm of diameter was obtained. © 2015, Springer Science+Business Media New York.

Registro:

Documento: Artículo
Título:Power Ultrasound Assisted Design of Egg Albumin Nanoparticles
Autor:Arzeni, C.; Pérez, O.E.; Pilosof, A.M.R.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
Palabras clave:Egg white; High intensity ultrasound; Nanoparticles; Ovalbumin; Heating; Nanoparticles; Ultrasonics; Zeta potential; Albumin nanoparticles; Bimodal distribution; Egg white; High intensity ultrasounds; Ovalbumins; Power ultrasound; Thermo sonications; Treatment temperature; Particle size
Año:2015
Volumen:10
Número:4
Página de inicio:439
Página de fin:446
DOI: http://dx.doi.org/10.1007/s11483-015-9407-2
Título revista:Food Biophysics
Título revista abreviado:Food Biophys.
ISSN:15571858
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15571858_v10_n4_p439_Arzeni

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Citas:

---------- APA ----------
Arzeni, C., Pérez, O.E. & Pilosof, A.M.R. (2015) . Power Ultrasound Assisted Design of Egg Albumin Nanoparticles. Food Biophysics, 10(4), 439-446.
http://dx.doi.org/10.1007/s11483-015-9407-2
---------- CHICAGO ----------
Arzeni, C., Pérez, O.E., Pilosof, A.M.R. "Power Ultrasound Assisted Design of Egg Albumin Nanoparticles" . Food Biophysics 10, no. 4 (2015) : 439-446.
http://dx.doi.org/10.1007/s11483-015-9407-2
---------- MLA ----------
Arzeni, C., Pérez, O.E., Pilosof, A.M.R. "Power Ultrasound Assisted Design of Egg Albumin Nanoparticles" . Food Biophysics, vol. 10, no. 4, 2015, pp. 439-446.
http://dx.doi.org/10.1007/s11483-015-9407-2
---------- VANCOUVER ----------
Arzeni, C., Pérez, O.E., Pilosof, A.M.R. Power Ultrasound Assisted Design of Egg Albumin Nanoparticles. Food Biophys. 2015;10(4):439-446.
http://dx.doi.org/10.1007/s11483-015-9407-2