ArticleNanomaterials (Basel, Switzerland)2019
Formation and Stability of Pea Proteins Nanoparticles Using Ethanol-Induced Desolvation.
Article in Nanomaterials (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 65 citations in OpenAlex.
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- Near-Infrared Fluorescence Imaging and Photothermal Therapy of Tumors Using a Targeted Helical Protein Scaffold.ACS applied bio materials · 2026Article
- Statistical optimization of chitosan-based synthesis strategies to generate albumin nanoparticles.Drug delivery and translational research · 2026Article
- Construction of an efficient delivery system for raspberry anthocyanins: preparation and stability evaluation of whey protein isolate-gum Arabic nanoparticles.Food chemistry: X · 2026Article
- Preparation of Self-Assembled Human Serum Albumin Nanoparticles Decorated with Trastuzumab as a Paclitaxel Delivery System.Micromachines · 2025Article
- On the stability of acid-soluble pea protein-stabilized beverage emulsions against salt addition and heat treatment.RSC advances · 2025Article
- Okra Flower Polysaccharide-Pea Protein Conjugates Stabilized Pickering Emulsion Enhances Apigenin Stability, Bioaccessibility, and Intestinal Absorption In Vitro.Foods (Basel, Switzerland) · 2025Article
- Virus-like Particles: Fundamentals and Biomedical Applications.International journal of molecular sciences · 2022Review
- Advanced applications of sustainable and biological nano-polymers in agricultural production.Frontiers in plant science · 2022Review
- Microalgal Bioprocess Toward the Production of Microalgal Oil Loaded Bovine Serum Albumin Nanoparticles.The protein journal · 2021Article
- Prediction of emulsification behaviour of pea and faba bean protein concentrates and isolates from structure-functionality analysis.RSC advances · 2021Article
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
Abstract
Protein nanoparticles have recently found a lot of interests due to their unique physicochemical properties and structure-functionality compared to the conventional proteins. The aim of this research was to synthesize pea protein nanoparticles (PPN) using ethanol-induced desolvation, to determine the changes in secondary structures and the particle stability in an aqueous dispersion. The nanoparticles were prepared by diluting 3.0 wt% pea protein solutions in 1-5 times ethanol at pH 3 and 10 at different temperatures. Higher ratios of ethanol caused greater extent of desolvation and larger sizes of PPN. After homogenization at 5000 psi for 5 min, PPN displayed uniform size distribution with a smaller size and higher zeta potential at pH 10 compared to pH 3. PPN prepared from a preliminary thermal treatment at 95 °C revealed a smaller size than those synthesized at 25 °C. Electron microscopy showed roughly spherical shape and extensively aggregated state of the nanoparticles. Addition of ethanol caused a reduction in β-sheets and an increase in α-helices and random coil structures of the proteins. When PPN were separated from ethanol and re-dispersed in deionized water (pH 7), they were stable over four weeks, although some solubilization of proteins leading to a loss in particle size was observed.
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