Journal of Food: Microbiology, Safety & Hygiene
Open Access
ISSN: 2476-2059
+44 1478 350008
ISSN: 2476-2059
+44 1478 350008
Muhammad Umar
Asian Institute of Technology, Thailand
Scientific Tracks Abstracts: J Food Microbiol Saf Hyg
Bovine Colostrum (milk of early lactations from 3-7 days after parturition) whey contains many bioactive components such as immunoglobulins and lactoferrin. These bioactive proteins are required for the development of passive immune system of neonate in early few days but are highly sensitive to pH, temperature, and processing operations. The nanoparticle formation of proteins can improve the stability and digestibility in different environments. In this study, colostrum whey was used to fabricate the nanoparticles with Na-caseinate in the presence of Ca2+. The nanoparticles were prepared by mixing the sodium caseinate (0.1-0.4 gm) and colostrum whey protein (0.1-0.4 gm) solutions. The optimum nanoparticles were obtained at 0.3 gm of colostrum whey and 0.4 gm of Na-caseinate concentrations in the presence of 150 mM CaCl2. A particle size of 180 nm (PDI 0.32) was obtained at this condition at pH of 6.5. Furthermore, the effects of pH (3 to 7), ionic strength (50-300 mM of CaCl2) and temperature using differential scanning colorimetry (DSC) were evaluated on the stability, charge density and particle size of optimized nanoparticles. The DSC showed that the thermal stability of nanoparticles was higher (125 0C) as compared to that of native proteins (whey and casein). These nanoparticles were stable at pH 6.5 in aqueous medium for 1 week at 25 0C. The nanoparticles containing high concentrations of immunoglobulins and other bioactive proteins of colostrum, can be utilized as dietary supplements to boost the immune system of can be further explored to cure many pathogenic infections and gut related disorders. These nanoparticles can also be used as delivery system for the targeted action to cure specific disease. Key words: Colostrum, Whey, Na-caseinate, Immunoglobulins, Bio accessibility, Nanoparticles, Delivery systems
Muhammad Umar is a food engineer in Department of Food, Agriculture and Bioresources at Asian Institute of Technology in Pathum Thani, Thailand.