Preparation and Characterization of Glued Corn Flakes-Like Protein-Based Magnetic Particles

The aim of this study was to prepare and to characterize bovine serum albumin protein-based magnetic nanoparticles in terms of chemical composition (weight loss of organic material), physicochemical and colloidal properties. Bovine serum albumin-based iron oxide colloidal particles were prepared by coprecipitation of ferrous chloride (FeCl2), ferric chloride (FeCl3) in highly basic medium and in the presence of protein at high temperature. The particle morphology was examined using both Transmission Electron Microscopy (TEM) and Atomic Force Microscopy (AFM) whereas particle size, size distribution and zeta potential were obtained by Dynamic Light Scattering (DLS). The organic matter mass loading was revealed by Thermogravimetric Analysis (TGA). The particle size was found to be submicronic, which confers to such magnetic colloids a low sedimentation rate. Their morphology was non-spherical and non-smooth in nature but glued corn flakes-like, which reflects the heterocoagulation mechanism process involved in the formation of the particles. The designed particles contain about 73% w/w iron oxide, whereas only 50% w/w was determined by magnetization. Proteins as promising crosslinking agents to prepare hybrid particles.