Formation of Zein Microphases in Ethanol−Water

Abstract

Zein, a major protein of corn, is soluble in binary mixtures of ethanol and water. It has an amphiphilic character and is capable of self-assembly into nano- and microsized rods, spheres, and films upon solvent evaporation. The formation of microspheres is of particular interest for the development of delivery systems. Control over structure formation requires a better understanding of zein behavior in solution. The objective of this work was to investigate the effect of zein concentration and the effect of ethanol-water ratio on the microphase behavior of zein solutions, believed to govern the morphology of microstructures after solvent evaporation. The Flory-Huggins solution theory was applied to model boundary lines between microphases in solution. The study generated information on the zein concentration-ethanol/water ratio conditions where microspheres are formed and provided insight into the microphase behavior of zein ethanolic solutions.