Journal: Foods
Article Title: Development and Characterization of Quinoa Peptide Nanoparticles as Carriers for Bioactive Food Ingredient Encapsulation
doi: 10.3390/foods15091589
Figure Lengend Snippet: ( A ) Surface tension of quinoa peptide nanoparticles (QPNPs). ( B ) Fourier transform infrared spectroscopy (FT-IR) of QPNPs. ( C ) Effect of different denaturants on the particle size of QPNPs, 1: deionized water; 2: SDS; 3: DTT; 4: Urea; 5: SDS + DTT; 6: DTT + Urea; 7: SDS + Urea; 8: SDS + DTT +Urea. Different letters on columns mean significantly different ( p < 0.05). Chy-QPNPs, Try-QPNPs, and Alc-QPNPs refer to QPNPs prepared by controllable enzymolysis of α-chymotrypsin, trypsin, and Alcalase 2.4L, respectively.
Article Snippet: The morphologies of QPNPs and CAPE-loaded QPNPs (CAPE-QPNPs) were observed using a transmission electron microscope (JEM-2100, JEOL Ltd., Tokyo, Japan) according to a previously reported method [ ] with some modifications.
Techniques: Fourier Transform Infrared Spectroscopy, Spectroscopy