Optimal conditions for the preparation of egg white particles by solvent emulsification-diffusion method

Abstract

The objective of this work is to optimize the preparation conditions of egg white particles by a solvent emulsification-diffusion method. The concentration of egg white was adjusted to 1, 2, 3, 4 and 5% (w/v), respectively, and the ratio of the water phase (egg white solution) to oil phase (ethyl acetate) was 0.25:100 mL and spinning rate was 600 rpm. Morphology observation indicated that both shape and size of the egg white particles varied according to concentrations used. At 3% (w/v) egg solution, the particles had an almost spherical shape, separated and smooth in surfaces, and these morphologies were also found at 5% (w/v) after blending with blue dextran. FTIR spectra indicated that the egg white particles co-existed as α-helix and random coil structures. Then, they changed to β-sheet when blended with drug resulting in high temperature resistance. Variable drug release profiles and drug-controlled release from all types of the egg white particles were observed. The obtained results could be used as basic information for development of the egg white particles for further drug-controlled release applications.

Keywords

• egg white
• morphology
• structure
• drug release
• particle