Optimization for the Preparation of Calcium-Induced Peanut Protein Nanoparticles

Abstract:

Peanut protein, as a high quality vegetable protein, rich in resources and high nutritional value, and it has good development potential.Nanoparticles were synthesized from peanut protein isolate, and optimized their preparation process. The size and spherical shape of nanoparticles were characterized bynanolasergranulometer and transmission electron microscopy (TEM). The results show that the nanoparticles were achieved with good dispersibility, round shape and narrow particle size distribution. The average particle size was （94.66±0.53） nm. The preparation of nanoparticles from peanut protein not only can broaden the field of peanut protein application, but also provide a basis for the development of new formulations of protein nanoparticles.