[Wheat gliadin nanoparticle size control by determination of the solubility parameters of these plant proteins]

Gliadins nanoparticles, protein complex from wheat gluten, were prepared by coacervation (macromolecules desolvatation). The objective was to prepare nanometric colloidal systems whith both smallest particle size and polidispersity index. Macromolecules solvent choice is predominant. Their total solvatation enables of control the desolvatation process and thence particle sizes. Different pharmaceutical solvents were assayed. In order to select the best of them, a thermodynamical approach was used. It rests on the determination of the solubility parameter delta G of the gliadins complex. The best solvent is the one whose solubility parameter (calculated or experimentally determined) is equal to the plant protein's.