Synthesis of Nano-Scale Biopolymer Particles from Legume Protein Isolates and Carrageenan.

Research Background: Food proteins and polysaccharides can be used for the synthesis of nano-scale biopolymer particles with potential applications in the fields of food and pharmaceuticals. This study focuses on utilizing legume proteins for the production of biopolymer particles regulation of their electrostatic interactions with carrageenan.

Experimental Approach: Protein isolates were obtained from mung bean (), cowpea () and black gram () and their protein profiles were determined.