Synthesis and characterization of heat-stabilized albumin magnetic microspheres

Human serum albumin magnetic microspheres containing 30% iron oxide particles were synthesized by a heat-stabilization process. The average diameter, the size distribution and the morphology were characterized by scanning electron microscopy, atomic force microscopy and transmission electron microscopy. The distribution of the iron oxide nanoparticles within the microspheres was confirmed by the contrast obtained in the morphology by backscattered electron imaging in scanning electron microscopy. Energy-dispersive X-ray spectroscopy showed the presence of iron in the microspheres. The cabbage like surface structure in some of the microspheres obtained in scanning electron microscopy can be better understood by atomic force microscopy. This peculiar surface structure in the microsphere may be due to the cross-linking in the protein molecule by heat. The amount of iron oxide in the microsphere was analyzed by atomic absorption spectroscopy. The magnetic properties of the particles were measured in a superconducting quantum interference device magnetometer.