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Articles 5101 - 5130 of 5215

Full-Text Articles in Food Biotechnology

Optimizationon Extracting Technology Of Total Flavonoids From Ginkgo Biloba Leaves By Ultrasonic-Assisted Method, Du Ruoyuan, Xie Jing, Wang Ting, Che Xu, Lan Weiqing Feb 2015

Optimizationon Extracting Technology Of Total Flavonoids From Ginkgo Biloba Leaves By Ultrasonic-Assisted Method, Du Ruoyuan, Xie Jing, Wang Ting, Che Xu, Lan Weiqing

Food and Machinery

Objective to optimize the technology for extracting process of total flavonoids from Ginkgo biloba leaves. Methods Based on the single factor experiments for ethanol concentration, solid-liquid ratio and extracting time, orthogonal experiment L9 (33) was designed to optimize the ethanol extracting conditions of total flavonoids by ultrasonic-assisted method. Results the optimal technology for extracting conditions of total flavonoids was as followed: with 60% ethanol concentration, 1∶50 (m∶V) solid-liquid ratio and 30 min of extracting time. Conclusion According to the results of variance analysis, ethanol concentration (P<0.01) had the greatest influence on yield of total flavonoids, followed by solid-liquid ratio (P<0.05), extracting time was the minimal influence (P>0.05). Under these conditions, the yield of total flavonoids was 8.075 …

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Optimization On Ultrasonic Extraction Technology Of Tannin From Gallnut, Li Qianyun, Zhang Shuangling, Zhou Guoyan Feb 2015

Optimization On Ultrasonic Extraction Technology Of Tannin From Gallnut, Li Qianyun, Zhang Shuangling, Zhou Guoyan

Food and Machinery

Gallic tannins have extensive bioactivities functions，including antioxidant，antitumor and anticancer. In order to investigate the extraction technology of Chinese gallnut tannin by ultrasonic, the effect factors，including the volume fraction of HCl , the volume fraction of ethanol, ultrasonic temperature and the ratio of material were optimized through orthogonal tests L9（34）on the basis of single factor experiment . The result showed the optimal extracting conditions were as follows: hydrochloric acid volume fraction 1.0%, ethanol volume fraction 50%, ultrasonic temperature 40 ℃, the ratio of material to liquid was 1∶30(m∶V). Under the optimal conditions，the extraction rate of Chinese gallnut …

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Purification Of Polyphenols From Walnut Peel By Macroporous Resin Adsorption, Li Qiong, Chen Kai, Chen Yanqin, Li Huanrong Feb 2015

Purification Of Polyphenols From Walnut Peel By Macroporous Resin Adsorption, Li Qiong, Chen Kai, Chen Yanqin, Li Huanrong

Food and Machinery

A method for separation and purification of polyphenols from Walnut peel with macroporous resins. The results as follows: five kinds of macroporous resins were selected, AB-8 resin was considered as suitable material to purify and separate the Walnut peel polyphenols. The optimum conditions were concentration of feed 3.0 mg/mL at pH 4.0, and the volume of polyphenols sample 100 mL, flowing rate 2.0 mL/min, elute ethanol concentration 30%, ethanol at pH 6.0, elute volume 250 mL, elution rate 2.0 mL/min. After eluted with AB-8 resin, the polyphenols purity reach 36.36%, which is approximately 4.8 times higher than the previous7.65%.

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Research On Fermentation Technology For Buckwheat Sweet Rice Wine By Tan-Fan Method, Wan Ping, Liu Hong, Tang Ling, Long Jianbing, Peng Lianxin Feb 2015

Research On Fermentation Technology For Buckwheat Sweet Rice Wine By Tan-Fan Method, Wan Ping, Liu Hong, Tang Ling, Long Jianbing, Peng Lianxin

Food and Machinery

With buckwheat rice and glutinous rice(1∶1) as raw material, and the optimum were determined through single factor test and orthogonal test fermentation technology for buckwheat sweet rice wine by tan-fan method as follow: the use level of jiuyao was 0.4%; the use level of the wheat starter was 5%; the add liquor alcohol content 45%vol, the use level of liquor: the raw material for 1∶1(V∶m), fermentation temperature 30 ℃, the primary fermentation time 11 d. Under the above condition, the produced buckwheat sweet rice wine, after storage had mellow taste and lubrication and special styles and it was yellow in …

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Preparation Of Salted Eggs With Low Salt, Su He, Yang Ruijin, Zhao Wei, Hua Xiao, Zhang Wenbin Feb 2015

Preparation Of Salted Eggs With Low Salt, Su He, Yang Ruijin, Zhao Wei, Hua Xiao, Zhang Wenbin

Food and Machinery

A two stage brining method for preparing salted eggs with low salt was investigated. The moisture and salt content of the egg white and egg yolk in the process of brining were measured. The oil-off ratio of the yolk of the salted eggs was measured, and the sensory quality of the salted eggs was comprehensively evaluated.The results showed that, when the two stage briningprocess in which duck eggs were preserved with 19% salt solution firstly,then switched to a low concentration of 3.5% salt solution was applied, the salt content of the salted egg white was 3.64%, 51.21% lower than the …

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Optimization Of Liquid Culture Medium For Fermenting Mycelial Flavone In Phellinus Igniarius, Xu Qian Feb 2015

Optimization Of Liquid Culture Medium For Fermenting Mycelial Flavone In Phellinus Igniarius, Xu Qian

Food and Machinery

Objective Phellinus igniarius is a kind of rare medicinal fungi, its flavone can be used as medicine. This research was to optimize liquid culture medium for flavone fermention.Methods Taking the mycelia flavone yield of Phellinus igniarius as index, the liquid culture medium was optimized with L9(34) orthogonal test. Results The optimal medium for high flavone yield established was A3B3C2D2: corn flour 3%+ wheat bran 7%, peptone 2%, KH2PO4 0.10%, MgSO4 0.15%, mycelia flavone yield of Phellinus igniarius was 212.35 mg/L. Conclusion Liquid culture medium …

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Optimization On Two Kinds Of Extraction Process For Sterol In Sesame Oil Deodorizer Distillate, Ma Suhuan, Wang Xuede, Li Menghua Feb 2015

Optimization On Two Kinds Of Extraction Process For Sterol In Sesame Oil Deodorizer Distillate, Ma Suhuan, Wang Xuede, Li Menghua

Food and Machinery

Explored the sesame oil deodorization distillate of two extraction methods of phytosterols. On the basis of single factor experiment with orthogonal experiment optimization for the solvent to extract for optimum process conditions were as followed, saponification time 3.5 h, saponification temperature 80 ℃, alkaline quantity 8.5 mL/0.5 g, and thetotal sterol content is 8.42%; Supercritical method to extract the best conditions were as followed: CO2 flow 20 L/h, 3 h extraction time, extraction pressure 25 MPa, extraction temperature 50 ℃, and thesterol extraction rate is 73.25%. Compared two methods of supercritical CO2 extraction method, the superior is better than the …

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Optimization On Conditions Of Protease Hydrolysis For Whey Protein, Sun Yang, Qian Fang, Zhao Lei, Liu Xiaohui, Mu Guangqing Feb 2015

Optimization On Conditions Of Protease Hydrolysis For Whey Protein, Sun Yang, Qian Fang, Zhao Lei, Liu Xiaohui, Mu Guangqing

Food and Machinery

With quadratic regression orthogonal rotational combination design, the conditions of whey protein enzyme hydrolysis were optimized. Established the orthogonal regression model which is about the degree of hydrolysis to three factors of temperature, time, enzyme dosage. Experiments showed under the conditions of temperature of 57 ℃, enzyme dosage of 8 214 U/g protein and hydrolysis time of 114 minutes, the degree of hydrolysis was the maximum, of 11.72%, which basically consistent with the model value.

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Effect Of Different Temperature Air Drying Conditions On Quality Of Thompson Seedless Grapes, Meng Yang, Liu Fengjuan, Wang Yuhong, Zhu Chunli, Huang Wenshu, Feng Zuoshan Feb 2015

Effect Of Different Temperature Air Drying Conditions On Quality Of Thompson Seedless Grapes, Meng Yang, Liu Fengjuan, Wang Yuhong, Zhu Chunli, Huang Wenshu, Feng Zuoshan

Food and Machinery

The effects of different temperatures on grape quality were studied by hot air drying, taken Turpan Thompson seedless grapes as material, which was treated by dry-promoter agent, and dried by hot air drying in 30 ℃, 35 ℃, 40 ℃, 45 ℃, respectively. The results showed that: in the process of drying seedless white grapes, the contents of ascorbic acid, titratable acidity, total phenol decreased, while browning was raised. Comprehensive comparison, hot air drying in 40 ℃ can prepare raisin better quality.

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Effect Of Modified Starch On Stability Of Maize Beverage, Li Shaohua, Long Jiaoyan, Sijun Na, Wuguang Hui, Gao Yuanjun Feb 2015

Effect Of Modified Starch On Stability Of Maize Beverage, Li Shaohua, Long Jiaoyan, Sijun Na, Wuguang Hui, Gao Yuanjun

Food and Machinery

In order to improve the stability of maize beverage, modified starch is added as the stabilizer. Investigations have been made to study the impact of three kinds of modified starches with one-factor and orthogonal experiment. Results showed that the maize beverage can be improved with 0.8% hydroxypropyl composite modified starch, 0.8% cassava modified starch and 0.6% hydroxypropyl octenylsuccinate esterification starch, and lowered centrifugal sedimentation. The order of the impact of these three modified starches from high to low is: hydroxypropyl composite modified starch, hydroxypropyl octenylsuccinate esterification starch and cassava modified starch.

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Study On Stability Of Rice Beverage, Guo Jieli, Lu Shengmin, Xing Jianrong, Chen Jianbing, Tu Kang Feb 2015

Study On Stability Of Rice Beverage, Guo Jieli, Lu Shengmin, Xing Jianrong, Chen Jianbing, Tu Kang

Food and Machinery

Eleven kinds of different stabilizers and emulsifiers were applied to the research on the stability of rice beverage. Among which, four kinds with better stability effect were selected and used in the orthogonal test to improve the stability of rice beverage. The results indicated that the rice beverage had the highest stability with its precipitation rate 0.87% only and without stratification occurred after 3 weeks at room temperature when the amount of pectin, xanthan gum and monoglyceride were added 0.60%, 0.165% and 0.60% respectively. In addition, xanthan gum and pectin had significant（P<0.01 and P<0.05, respectively）, while monoglyceride and Span 40 did not have significant（P>0.05）effect on the stability of rice beverage. Comparatively, …

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Preparation Of Germinated Soybean Milk With Household Soymilk Machine, Jin Zixin, Yang Ruijin, Zhu Shengbo, Liu Xinjuan, Zhang Wenbin Feb 2015

Preparation Of Germinated Soybean Milk With Household Soymilk Machine, Jin Zixin, Yang Ruijin, Zhu Shengbo, Liu Xinjuan, Zhang Wenbin

Food and Machinery

The objectives of this study were to optimize pulverizing and boiling process for germinated soybean milk. Pulverizing temperature and boiling time were explored through single-factor experiments and the optimal temperature was figured out as 70 ℃ and boiling time as 4 min.With optimized process, content of γ-aminobutyric acid, total freeamino acids, essential freeamino acids in the germinated soybean based milk were 1.36 mg/100 g, 0.455 g/100 g, and 0.219 g/100 g, respectively. Compared with dry soybean milk, the above contents were 3.68, 1.34, 8.87 folds increased respectively. Despite that the trypsin inhibitor activity (TIA) was 1.27 times that of dry …

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Optimization On Technology Of Potato Yogurt, Wu Jianmin, Liu Shaojun, Shao Songlin Feb 2015

Optimization On Technology Of Potato Yogurt, Wu Jianmin, Liu Shaojun, Shao Songlin

Food and Machinery

To reseach technology of the potato yogurt，the technology and formulation of potato yogurt inoculation of the ferment,fermentation time,temperature and other parameters were studied. The optimum technological conditions of potato yogurt were optimized.The optimum formulation was as followed: potato juice to milk 20∶70(V∶V), sugar 4%(m/V), Starter cultures 8%（V/V）, ferment time 6 h.

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Processing Technology Of Rosa Sterilis Yoghourt Buccal Tablets, Yan Xiaoyue, Liu Xing, Li Yongfu, Chen Qinfang, Zhong Yaoguang, Wang Zhengwu Feb 2015

Processing Technology Of Rosa Sterilis Yoghourt Buccal Tablets, Yan Xiaoyue, Liu Xing, Li Yongfu, Chen Qinfang, Zhong Yaoguang, Wang Zhengwu

Food and Machinery

Rosa sterilis, sericin peptides and skim milk were used as raw materials to produce yoghourt buccal tablets of the ratio of raw materials and preparation conditions, which could enrich yoghourt buccal tablets varieties in the market and improve their nutritional value. The results showed that the optimal co-fermentation time was 4 hours, the best ratio of Rosa sterilis, xylitol and dried skim milk 2∶5∶10 and the content of magnesium stearate 2%. The yoghourt buccal tablets were nutritive and suitable sour and sweet, rich in yogurt flavor and the fruital of Rosa sterilis, whose nutritional and hygienic indexes could meet the …

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Development Andchallenge Of 3d Print In The Food Industry, Li Guangling Feb 2015

Development Andchallenge Of 3d Print In The Food Industry, Li Guangling

Food and Machinery

With the rapid development of 3D printing technology, its applications expand into the field of architecture, industrial design and orthopedic from the traditional mold manufacturing. The cost reduction is benefited from the development of opening hardware technology. In the food industry, 3D food printing will have a profound impact on shortage of food supply, individual needs. But there are also many challenges in material limitations, taste, safety, cost and psychological disorders which 3D food printing must face.

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Off-Gas Analysis In Fermented Foods Industry, Dong Kewu, Li Lu Feb 2015

Off-Gas Analysis In Fermented Foods Industry, Dong Kewu, Li Lu

Food and Machinery

Off-gas analysis plays an important role in the production of fermented foods. It is noninvasive and enables on-line process monitoring of the physiological status of the fermentation, including growth kinetics and substrate consumption. It also helps determine the optimum point to halt the process for maximum yield. Two kinds of analytical method，as well as the applications in fermented food such as amino acid, organic acid, enzymes and so on were introduced. Process mass spectrometer will be potentially used in various of fermented food production fields, which can monitor several fermenters simultaneously with long-term good stability and high-precision.

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Research Status And Progress Of Ultra-Low Temperature Refrigeration Plant, Guo Yaojun, Xie Jing, Zhu Shixin, Wang Jinfeng, Tang Yuanrui Feb 2015

Research Status And Progress Of Ultra-Low Temperature Refrigeration Plant, Guo Yaojun, Xie Jing, Zhu Shixin, Wang Jinfeng, Tang Yuanrui

Food and Machinery

Ultralow temperature of －40 ℃～－80 ℃ is mainly used in the fields such as food processing, petrochemical industry, biological pharmacy and scientific experiments. The ultralow temperature refrigeration system and the research progress with refrigerant and compressor were introduced. Based on the comparison with the current research at home and abroad. the future development of ultra-low temperature refrigeration unit can be optimized from the auto-cascade refrigeration system, and the natural refrigerants as a substitute can also be concerned, further studies for the compressor inverter technology and other aspects of CO2 compressors’ performance.

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Advances In Heat And Mass Transfer Models Of Microwave Freeze-Drying, Yan Shasha, Duan Xu, Ren Guangyue, Liu Wei Feb 2015

Advances In Heat And Mass Transfer Models Of Microwave Freeze-Drying, Yan Shasha, Duan Xu, Ren Guangyue, Liu Wei

Food and Machinery

Microwave freeze-drying is a rapid dehydration technique that can be applied to certain foods, particularly to seafoods, and fruits and vegetables. MFD involves much less drying time and energy consumption than conventional freeze-drying methods, and also improves product quality. The article presents the principles of microwave freeze-drying, the research progress of heat and mass transfer mathematical simulation at home and abroad, the detection technology online, and the dielectric properties of materials taken into account in the drying process simulation. After analyzing the problems, the trend of numerical simulation of freeze-drying is predicted.

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Research Progress Of Health Functions Of Wheat Bran, Du Zhenya, Chen Fusheng, Bu Guanhao Feb 2015

Research Progress Of Health Functions Of Wheat Bran, Du Zhenya, Chen Fusheng, Bu Guanhao

Food and Machinery

As one of the important dietary fiber source, wheat bran contains various active polysaccharides, phenolic compounds and others physiologically active substances, which plays an important role in human health. Mainly introduced and prospected the function of wheat bran in relieving constipation, colon cancer, diabetes and other.

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Application Of Calcium In Fruit And Vegetable Industry, Yu Hongguo, Chen Fusheng, Lai Shaojuan, Zhang Lifen Feb 2015

Application Of Calcium In Fruit And Vegetable Industry, Yu Hongguo, Chen Fusheng, Lai Shaojuan, Zhang Lifen

Food and Machinery

As an important fruit elements of the cell wall, calcium is also an important component of the plasma membrane.It plays an important role for the growth and development of fruits and vegetables, and also involved in regulating a variety of physiological processes, improve fruit quality. In the production and processing,spraying calcium fertilizer before harvest can improve the quality of fruits and vegetables; postharvest calcium treatment can also prolong its storage period, maintain good quality, reduce the loss of fruits and vegetables after the harvest.

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Progress On Aflatoxin Removing Technique, Cao Ming, Fan Mingtao Feb 2015

Progress On Aflatoxin Removing Technique, Cao Ming, Fan Mingtao

Food and Machinery

Aflatoxin B1 is the best toxicity and carcinogenicity in the aflatoxin, and it is listed inⅠA level carcinogens by international tumor research institutes. Recently, it becomes the hot spot on how to get a method with high efficient, safe for aflatoxin removing. Meanwhile, summarizes the technologies for aflatoxin removing by physical, chemical and biological methods in this paper, including physical adsorption, extrusion, irradiation, microwave degradation, ozone degradation, ammonia fumigation, biological adsorption, biodegradable etc.. Moreover, the development of aflatoxin B1 removing is also prospected.

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The Legal Norms Of Food Safety Supervision By The Media, Li Xiaohua Feb 2015

The Legal Norms Of Food Safety Supervision By The Media, Li Xiaohua

Food and Machinery

The role of media supervision on food safety is enhanced increasingly. However, media reports on food safety in many cases exist problems of not objectively, not timely, flaws in processing mode and etc.. In order to solve these problems, analyze the reasons there must be generated, the causes of the corresponding problem from the perspective of legal norm, and for these reasons, pointed out that the state should be clear media food safety supervision power in legal norm exists, the establishment of legal accountability mechanism of malicious false reports, legal segregation mechanism of ethics bad media practitioners and the establishment …

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Experience And Enlightenment Of Food Safety Supervision In United States And The European Union, Gu Guiqin Feb 2015

Experience And Enlightenment Of Food Safety Supervision In United States And The European Union, Gu Guiqin

Food and Machinery

In recent years, food safety accidents arise endlessly in our country, and it exposed the safety supervision system in our country is still need further perfection. Some countries and regions outside of our country started exploration and practice in the field of food safety regulation earlier, and many of them have accumulated rich experience. The United States, the European Union and other countries and regions in the food regulatory reforms, food safety information transparency, security regulatory legislation food authentication, etc., has accumulated rich experience. Our country can analyze their food safety regulatory experience and summarize to our enlightenment, further reflection …

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Teaching Reform And Practice Of Food Nutrition Based On Constructivism, Nie Xiaohua, Sun Peilong, He Jinzhe, Meng Xianghe Feb 2015

Teaching Reform And Practice Of Food Nutrition Based On Constructivism, Nie Xiaohua, Sun Peilong, He Jinzhe, Meng Xianghe

Food and Machinery

Food nutrition is an important foundation course of food science and engineering. In order to improve the teaching quality, the teaching reform and practice was developed on the basis of the content, style and practice by using constructivism theory. It stimulated the students’ subjective initiative and practice competence, and. good teaching effect has been received.

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Some Discussions On Improving Path Of China's Food Safety Supervision Mechanism, He Li Feb 2015

Some Discussions On Improving Path Of China's Food Safety Supervision Mechanism, He Li

Food and Machinery

The food safety law of the People's Republic of China (revised draft) will use the most stringent regulations, the supervision of food safety but not edible agricultural products should be brought into the draft regulation scope, and it certainly gave food regulatory loopholes. Edible agricultural products should be brought into the draft regulation, there is no obstacle on the legislation, but so will bring the government law enforcement ability insufficiency, the rise in the cost of law enforcement, law enforcement measures defects and a series of practical problems. Therefore, the key to solve the problem lies not in the legislation, …

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A Dna Mini-Barcoding System For Authentication Of Processed Fish Products, Shadi Shokralla, Rosalee S. Hellberg, Sara M. Handy, Ian King, Mehrdad Hajibabaei Jan 2015

A Dna Mini-Barcoding System For Authentication Of Processed Fish Products, Shadi Shokralla, Rosalee S. Hellberg, Sara M. Handy, Ian King, Mehrdad Hajibabaei

Food Science Faculty Articles and Research

Species substitution is a form of seafood fraud for the purpose of economic gain. DNA barcoding utilizes species-specific DNA sequence information for specimen identification. Previous work has established the usability of short DNA sequences—mini-barcodes—for identification of specimens harboring degraded DNA. This study aims at establishing a DNA mini-barcoding system for all fish species commonly used in processed fish products in North America. Six mini-barcode primer pairs targeting short (127–314 bp) fragments of the cytochrome c oxidase I (CO1) DNA barcode region were developed by examining over 8,000 DNA barcodes from species in the U.S. Food and Drug Administration …

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Efficacy Of Ultraviolet Radiation To Control Lactic Acid Bacteria In Wine Must, Brian D. Williams Jan 2015

Efficacy Of Ultraviolet Radiation To Control Lactic Acid Bacteria In Wine Must, Brian D. Williams

All Master's Theses

The use of shortwave ultraviolet (UVc) radiation to control lactic acid bacteria (LAB) in wine production was studied. A simulated wine sterilizer was built using a commercially sourced ultraviolet (UV) sterilizer commonly used in aquariums and ponds. After growing cultures in test tubes, samples of five different species of LAB were introduced into white grape juice adjusted for brix and pH to match that of wine must commonly found in the Yakima Valley American Viticultural Area. The mixture was then agitated and allowed time to evenly distribute the bacteria throughout the juice. The juice was sent through the …

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Biosafety: Evaluation And Regulation Of Genetically Modified (Gm) Crops In The United States, Richard E. Goodman Oct 2014

Biosafety: Evaluation And Regulation Of Genetically Modified (Gm) Crops In The United States, Richard E. Goodman

Department of Food Science and Technology: Faculty Publications

This review of the safety assessment of genetically modified (GM) crops is focused primarily on the process and progress in the United States (US). It reviews the development of the safety evaluation process from the Asilomar conference in 1975 considering issues relevant to recombinant DNA technology, to discussions between the US government, academic and industrial scientists between 1984 and 1994 when the first GM crops were being field tested and evaluated commercial release for food and feed production. International guidelines were also reviewed for consistency with the US system. The overall process includes consideration of information relating to history of …

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生物安全:美国转基因作物的评价与管理, Richard E. Goodman Sep 2014

生物安全:美国转基因作物的评价与管理, Richard E. Goodman

Department of Food Science and Technology: Faculty Publications

本篇综述侧重于介绍美国本土的转基因作物安全评价的过程和进展。回顾了安全评价程序的建 立过程,从1975年阿西洛马(Asilomar)会议上关于重组DNA技术的问题,自1984-1994年间第一例转基因作 物进行田间试验到评估作为食物和饲料商业化生产时,美国政府、学术界和产业界科学家之间的讨论。此外,一 同回顾国际上的指南与美国的系统。整体过程还要考虑人类接触基因来源和表达蛋白是否有安全的或不安全 的历史。食用蛋白安全性首要考虑因素为某些消费者是否对其过敏或者拥有转基因编码蛋白的IgE抗体,或者 转基因食品会诱发乳糜泻,同时考虑表达蛋白的潜在毒性效果和对人或动物营养的影响。在美国,该过程与国 际食品法典委员会的建议是一致的,它是基于科学的并应用合理的假设。迄今为止,没有证据证明在美国获得 批准的转基因作物危害人或动物的健康。评价要考虑遗传和环境上的变化对植物新品种产物的影响,并坚持转 基因植物食品和非转基因相似物种同样安全的评价原则。

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Formation Of Lactalbumin Nanoparticles By Desolvation Method, Menglu Gao, Jozef Kokini, Luis Fernando Maldonado-Mejia Aug 2014

Formation Of Lactalbumin Nanoparticles By Desolvation Method, Menglu Gao, Jozef Kokini, Luis Fernando Maldonado-Mejia

The Summer Undergraduate Research Fellowship (SURF) Symposium

Protein nanoparticles are ideal carriers for bioactive compounds such as nutraceuticals and drugs because they are biodegradable, less immunogenic and non-toxic and can be nanoparticulated. This study focuses on the desolvation method to form lactalbumin protein nanoparticles. Lactalbumin is soluble in water and insoluble in many organic solvents. Different solvent/non-solvent ratios are evaluated in this research project for the effect they have on the size, PDI and stability of protein nanoparticles. Different methods including sonication and centrifugation were used and compared in terms of their effectiveness to produce small nanoparticles during fabrication of the nanoparticles. Data collected including protein nanoparticles …

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