Author
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Jong, Lei |
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Submitted to: Meeting Abstract
Publication Type: Abstract Only Publication Acceptance Date: 12/20/2012 Publication Date: 4/7/2013 Citation: Jong, L. 2013. Structural characterization of soy protein nanoparticles from high shear microfluidization. Meeting Abstract. xx. Interpretive Summary: Technical Abstract: Soy protein nanoparticles were produced with a microfluidizer and characterized in terms of particle size, size distribution, morphology, rheological properties, and aggregate structure. Three stages of structure breakdown were observed when the soy protein dispersion was passed through the microfluidizer. A sudden change in the aggregate size was observed after a certain number of passes through the microfluidizer; such change was both concentration and pH dependent. Rheological measurements of these soy protein emulsions showed that both viscosity and storage/loss modulus decreased as the aggregate size of soy protein was decreased, indicating reduced interactions between the aggregates. The fractal dimension of the soy protein aggregates was estimated from the properties of a continuous matrix embedded with the aggregates. Only a slight change in the estimated fractal dimension of the soy protein aggregates was observed when the aggregate size was significantly reduced. |
