Document Type : Research Paper
Authors
1 Department of Food Science and Industry, North Tehran Branch, Islamic Azad University, Tehran, Iran
2 Department of Food Sciences and Industries, Faculty of Agriculture, University of Tehran, Karaj, Iran
Abstract
In this research, nanoparticles of milk protein isolate (MPI) were produced by electrospraying method. In order to optimize the electrospraying conditions of MPI nanoparticles, the concentration of MPI solution (%wt.), the process voltage (kV), the moving distance of the particles between the tip of the needle and the collector (cm) and the pump flow rate (mL/h) in the form of a composite plot central (CCD) were investigated and modeled and analyzed by the response surface method (RSM). The results showed that the concentration of MPI solution had the greatest effect and the distance between the tip of the needle and the accumulator had the least effect on the diameter of nanoparticles. According to the results, by optimizing the concentration of MPI solution (2.5%wt.), pump flow rate (0.2 mL/h), the distance between the tip of the needle and the collector (15 cm) and voltage (17.5 kV), uniform MPI nanoparticles can be obtained. The images from the scanning electron microscopy (SEM) and atomic force microscopy (AFM) confirmed the success of the electrospray method in producing spherical nanoparticles with an average diameter of 329.3 nm and maximum uniformity in particle size distribution. Also, Fourier transform infrared spectroscopic (FTIR) analysis revealed the chemical structure of nanoparticles.
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Main Subjects
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