Alginate and chitosan gel nanoparticles for efficient protein entrapment

Alginate and chitosan nanoparticles were synthesized by ionic gelation of the polymers in the presence of stabilizers (PEG 1500, PEG 6000, TWEEN 80). The stability of 210-240 nm Ca-alginate colloids is affected by nanoparticles ageing and by the presence of a stabilizer. The diameter of chitosan nanoparticles is in the range of 180 to 260 nm and depends on polymer concentration in the reaction mixture, its molecular weight, and stabilizer type. The nanoparticles efficiently entrap a model protein, bovine serum albumin, in the amount up to 0.24 mg per 1 mg of polysaccharide. (c) 2013 The Authors. Published by Elsevier B.V. Selection and/or peer-review under responsibility of VINF