Investigation the experimental parameters influencing the size of nanoparticles obtained from interaction of Persian gum and whey protein concentration

This first part of this study was initiated to provide insights into the interaction between whey protein concentrate (WPC) and Persian gum (PG, before and after sonication) as a function of pH using spectrophotometric method. It was observed that samples had the highest turbidity at pH=4. Besides, sonication treatment could effectively increase the turbidity of samples. At the second part, the influences of several process parameters such as ultrasound temperature (30, 60, 90), agitation time (7- 60 min), WPC:PG mixing ratio (0.25:1 to 4:1) and total biopolymer concentration, on turbidity, particle size and zeta potential were investigated to achieve a suitable size of nanoparticles. The optimum parameters were as follows: sonication of PG at 90 C for 30 min, mixing sonicated PG with WPC for 15 min at the ratio of 1:1 and total concentration of 0.6%.

Keywords:

Persian gum , whey protein , sonication , particle size