Location: Renewable Product Technology ResearchTitle: Characterization of alpha-Glucan and Feruloyl Soy Glyceride Glucan (FSGG) Nanoparticles
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 6/8/2021
Publication Date: 12/8/2021
Citation: Evans, K.O., Compton, D.L., Skory, C.D., Kim, S. 2021. Characterization of alpha-Glucan and Feruloyl Soy Glyceride Glucan (FSGG) Nanoparticles. Virtually presented at Conference - The International Chemical Congress of Pacific Basin Societies 2021. [Abstract]
Technical Abstract: Introduction: In an effort to acquire delivery systems capable of controlled release of new bio-based material, we have developed a novel encapsulation method using bio-based polymeric materials derived from sucrose. Water-insoluble '-glucans produced from sucrose using recombinant Leuconostoc mesenteroides glucansucrase were converted into nanoparticles through high-pressure homogenization. The novel nanoparticles were characterized for stability and their ability to encapsulate feruloyl soy glycerides (FSG), which are produced from the transesterification of ethyl ferulate and soybean oil. FSG have been shown to have significant antioxidant properties for a number of different applications. Methods: Water-insoluble glucans synthesized using a cloned glucansucrase from L. mesenteroides and optimized for nanoparticle formation were subjected to high-pressure homogenization in water. Glucans and nanoparticles were tested for physical and heat stability by monitoring size/zeta potential values over time using differential scanning calorimetry and dynamic light scattering, respectively. Hydrophobicity was detected fluorescence spectroscopy. Glucans and FSG were combined in a 1-to-2 (w/w) ratio, thoroughly mixed and put through high-pressure homogenization to form feruloyl soy glyceride-glucan (FSGG) nanoparticles. FSGG nanoparticles were characterized by dynamic light scattering for physical stability. Results: Glucan exhibited a transition temperature of approximately 80°C. Glucan nanoparticles exhibited a zeta potential value of ~ -3 mV and an average diameter of 120 nm. Glucan nanoparticles alone exhibited size and zeta stability for a long as up to several years. Nanoparticles exhibited a hydrophobic core. FSGG nanoparticles formed a homogenous mix in water. Conclusion: This demonstrates for the first time the stability of water-insoluble glucan nanoparticles and their ability to combine with feruloylated vegetable oil to form nanoparticles through high-pressure homogenization. These glucan nanoparticles have great potential as a novel, biodegradable delivery system.