Preparation of Protein/Polymer Nanoparticles for Stabilizing Water in Water Pickering Emulsion

Abstract

A novel emulsifier based on the conjugation of methoxypolyethylene glycol (m-PEG) with bovine serum albumin (BSA) was synthesized. Lysine was used as the conjugating agent between the protein and the polymer. The nanoparticle was characterized using by FTIR, H-NMR, DLS, and zeta potential analysis. The results confirmed the formation of chemical bonds and a nanoparticle size distribution of 124 nm. The resulting solid nanoparticle as emulsifier was used to stabilize water in water Pickering emulsions consisting a dextran aqueous phase as the continuous phase and a polyethylene glycol aqueous phase as the dispersed phase. Based on the phase diagram of the aqueous polymer solution, water in water emulsions were prepared by adding the emulsifier nanoparticles. Electron microscopy and optical microscopy analyses showed that the average droplet size of the emulsion was 20 micrometers. Fluorescence microscopy was used to confirm the emulsion interface and droplet stability, indicating a stability of 6 weeks. The results of this study demonstrate that the conjugation of proteins and polymers can be used to prepare nanostructures with improved surface properties, which have promising applications in the preparation of new and stable emulsions.