Casein nanoparticle
A casein and particle technology, applied in the field of casein nanoparticles, can solve the problems of anionic compound binding, unable to maintain, unable to maintain the state and so on
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Embodiment 1
[0095] 100 mg of casein (derived from milk, manufactured by Wako Pure Chemical Industries, Ltd.; isoelectric point: 4.3) was mixed into 10 ml of a 50 mM citric acid solution (pH 1.9). NaOH was added to the mixed solution so that the pH could be stably maintained at pH 3. The average particle diameter of the above particles was measured using a light scattering photometer (Nano-ZS; manufactured by Malvem Instruments Ltd.). As a result, it was measured to be 22 nm, and the zeta potential was measured to be 16 mV (Table 1). In addition, it was confirmed that the particles were stably dispersed at 4°C for 10 days.
Embodiment 2 and 3
[0097] Casein nanoparticles were prepared in the same manner as in Example 1, except that the final pH after adding NaOH was set at pH 2.1 (Example 2) or pH 3.9 (Example 3). Then, particle size (nm) and zeta potential (mV) were measured. The results are shown in Table 1.
Embodiment 4
[0105] Casein nanoparticles were prepared using malic acid instead of citric acid in Example 1, and a dispersion solution with pH 2.4 was obtained. The average particle diameter of the above particles was measured using a light scattering photometer (Nano-ZS; manufactured by Malvem Instruments Ltd.). As a result, it was measured to be 38 nm, and the zeta potential was measured to be 24 mV. In addition, it was confirmed that the particles were stably dispersed at 4°C for 10 days.
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