Abstract
Legumin (a storage protein from Pisum sativum L.) nanoparticles of about 250 nm were prepared by means of a pH-coacervation method and chemical cross-linking with glutaraldehyde. Non-stabilized nanoparticles or coacervates were obtained by mixing an aqueous solution of legumin with a buffer. The influence of some experimental parameters (pH, surfactant content and ionic strength) on the size and yield of coacervates was studied. These systems were then treated with glutaraldehyde. After 2 h, a concentration of at least 0.05 mg glutaraldehyde/mg legumin was necessary to stabilize these colloidal systems. No significant differences in size and percentage of yield were obtained between legumin nanoparticles cross-linked with different glutaraldehyde concentrations. Legumin nanoparticles were quite stable in pH conditions close to neutrality. On the other hand, nanoparticles stored under acidic conditions (pH 5.5; 37°C) showed a rapid degradation and this fact may be of interest for pharmaceutical applications like cutaneous or transdermal administration of drugs.
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