Synthesis and characterization of calcium-induced peanut protein isolate nanoparticles

Abstract

A convenient and green synthetic route using calcium ion induction was first used to prepare peanut protein isolate (PPI) nanoparticles. Through dynamic light scattering (DLS) and transmission electron microscopy (TEM), the role of each procedure in the formation of nanoparticles was systematically investigated by means of particle size, size distribution, and morphology observation. The size of the obtained nanoparticles ranged from 80 to 140 nm, and they exhibited a uniform size distribution and spherical shape. After dry processing, PPI nanoparticles still display a good state in terms of size and morphology. Stability test results indicated that PPI nanoparticles have good thermal stability, gastrointestinal pH stability, dilution stability and storage stability. In particular, these nanoparticles still have good stability with their concentration diluted to 0.05 mg mL⁻¹ while they can be stored for up to 60 days with particle sizes still below 120 nm at room temperature. All these features endow PPI nanoparticles with great potential in the delivery of bioactive compounds.