Controlled Fabrication and Evaluation of α-Lactalbumin Nanoparticles for Drug Delivery and Food Science Application

In the past two decades, great interest were developed for the fabrication of nanoparticles as drug delivery vehicles [1]. The major advantage of colloidal drug carrier system is the possibility of drug targeting by a modified body distribution [2] as well as the enhancement of the cellular uptake [3]. Among these colloidal systems those which are based on proteins may be very promising, since they are biodegradable, non-antigenic, non-toxic and dose not accumulate indefinitely in tissues[4] relatively easy to prepare and their size distribution can be monitored [5]. Whey protein are valuable by-products from the cheese industry .The physicochemical property of whey proteins suggest that they may be suitable for novel food and drug delivery system .They are used widely in a variety of food primarily for their superior gelling and emulsification properties [6]. α-lactalbumin is a suitable carrier for drug therefore the nanoparticle generated from a protein base is easily adaptable to human body .The propose of this study was to characterize the two-step desolvation process of α-lactalbumin for preparation of nanoparticles .With respect to our study, this work have been carried out in the world for the first time