سال انتشار: ۱۳۸۵
محل انتشار: یازدهمین کنگره ملی مهندسی شیمی ایران
تعداد صفحات: ۱۰
Rahimnejad – MSc Student of chemical engineering Faculty of Chemical Engineering, Noshirvani Institute of Technology Mazandaran University, Babol, Iran
Jahanshahi – Associate professor Faculty of Chemical Engineering, Noshirvani Institute of Technology Mazandaran University, Babol, Iran
spectroscopy. Fourier transforms infra-red spectroscopy (FTIR) and gel electrophoresis results indicated the nanoparticles have high purity. Several process parameters were examined to achieve a suitable size of nanoparticle through one factor at a time method such as pH, temperature, BSA concentration, agitation speed, glutaraldehyde concentration, organic solvent adding rate and the ratio of BSA/ organic solvent. The minimum size of nanoparticles at de desired incubator of 4°C, pH=7.5, 30 mg.ml-1 BSA concentration and constant agitation speed of 500 rpm was obtained. The mechanistic fabrication of protein nanoparticles and their characterisation is strongly discussed.