Protein-Based Nanostructures for Food Applications

Gels
Ana I BourbonMiguel A Cerqueira

Abstract

Proteins are receiving significant attention for the production of structures for the encapsulation of active compounds, aimed at their use in food products. Proteins are one of the most used biomaterials in the food industry due to their nutritional value, non-toxicity, biodegradability, and ability to create new textures, in particular, their ability to form gel particles that can go from macro- to nanoscale. This review points out the different techniques to obtain protein-based nanostructures and their use to encapsulate and release bioactive compounds, while also presenting some examples of food grade proteins, the mechanism of formation of the nanostructures, and the behavior under different conditions, such as in the gastrointestinal tract.

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Citations

Jan 20, 2021·Biotechnology Progress·Özgür TarhanOsvaldo H Campanella
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Li ZhengYang Li
Jul 25, 2021·Polymers·Francesca Lionetto, Carola Esposito Corcione

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Methods Mentioned

BETA
protein folding

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