Formation of protein and protein-gold nanoparticle stabilized microbubbles by pressurized gyration.

Suntharavathanan Mahalingam,Mohan Edirisinghe,Duncan Q M Craig,Bahijja Tolulope Raimi-Abraham

doi:10.1021/la502181g

Abstract

A one-pot single-step novel process has been developed to form microbubbles up to 250 μm in diameter using a pressurized rotating device. The microbubble diameter is shown to be a function of rotational speed and working pressure of the processing system, and a modified Rayleigh-Plesset equation has been derived to explain the bubble-forming mechanism. A parametric plot is constructed to identify a rotating speed and working pressure regime, which allows for continuous bubbling. Bare protein (lysozyme) microbubbles generated in this way exhibit a morphological change, resulting in microcapsules over a period of time. Microbubbles prepared with gold nanoparticles at the bubble surface showed greater stability over a time period and retained the same morphology. The functionalization of microbubbles with gold nanoparticles also rendered optical tunability and has promising applications in imaging, biosensing, and diagnostics.

Highlights

Microbubbles are an interesting and promising class of materials consisting of a spherical core−shell structure and provide a unique platform for various applications
We investigate the sorption of gold nanoparticles onto the bubbles as a means of both influencing physical stability and expanding the range of therapeutic applications of these novel systems
The measured values of surface tension were 67, 65, 62, and 60 mN m−1, and the measured values of viscosity were 3079, 360, 330, and 306 mPa s for poly(vinyl alcohol) (PVA)−lysozyme and gold nanoparticle containing lysozyme solutions with a ratio of 1:10, 1:5, and 2:5 (v/v), respectively

Summary

Introduction

Microbubbles are an interesting and promising class of materials consisting of a spherical core−shell structure and provide a unique platform for various applications. They have been shown to improve the desired properties in food systems, including texture, digestibility, and flavor intensity.[11,12]

Methods

Results

Conclusion