Protein-Based Nanostructures for Food Applications
Abstract
:1. Introduction
2. Proteins and Their Functionality
2.1. Milk Proteins
2.2. Soy Protein
2.3. Other Proteins
3. Methodologies to Fabricate Protein-Based Nanostructures
3.1. Gelation Mechanisms
3.1.1. Denaturation of Globular Proteins
Thermally-Induced Gelation
Acid-Induced Gelation
Ionic Gelation
Enzymatic Gelation
3.2. Other Methods and Materials to Fabricate Protein-Based Nanostructures
3.2.1. Associative Separation
3.2.2. Segregative Separation
3.2.3. Physical Self-Assembly of Interactive Polymers
3.2.4. Water-in-Oil Heterogeneous Gelation
3.2.5. Micromolding, Photolithography, and Microfluidic Preparation
3.2.6. Spray-Drying
3.2.7. Electrospray/Electrospinning
4. Protein-Based Nanostructures: A Vehicle to Transport Bioactive Compounds
5. Controlled Release
6. Conclusions
Funding
Conflicts of Interest
References
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Proteins | Functional Properties |
---|---|
β-lactoglobulin | Emulsifying, foaming and gelling properties |
Bovine serum albumin | Foaming, and emulsifying properties |
α-Lactalbumin | Gelling properties and fat and flavor binding |
Casein | Emulsifying, foaming and gelling properties, |
Lactoferrin | Gelling properties |
Gelatin | Emulsifying, gelling properties |
Soy protein | Gelling properties and thermal stability |
Wheat proteins | |
Corn zein |
System | Biopolymers | Production Techniques | References |
---|---|---|---|
Nano-hydrogels | Lactoferrin and Glycomacropeptide | Thermal gelation | [65] |
Particles | β-lactoglobulin and pectin | Thermal gelation | [66] |
Coacervates | Lactotransferrin and β-lactoglobulin | Coacervation | [15] |
Conjugates | Weight protein isolate and pectin | Coacervation | [67] |
Hydrogels | β-lactoglobulin and chitosan | Thermal gelation | [4] |
Supramolecular structures | α-lactalbumin and glycomacropeptide | Self-assembly | [68] |
Biopolymer | Bioactive Compounds | Nanoencapsulation Techniques | Application | Limitations | Reference |
---|---|---|---|---|---|
β-lactoglobulin | Curcumin | Complex formation | Food based nanocomplex | Environmental conditions (temperature, pH, ionic strength) | [87] |
β-lactoglobulin and pectin | ω-3 polyunsaturated fatty acids | Electrostatic nanocomplexes | Clear acid drinks | Heat stability | [88] |
Lysozyme and Sodium Carboxymethyl Cellulose | 5-fluorouracil | Polyelectrolyte complex coacervation | Bioactive compound carrier | Burst release of the active compound | [89] |
β-lactoglobulin and hen egg white protein | α-tocopherol | Salt-induced gelation of the proteins | Bioactive compound carrier | n.a | [14] |
Lactoferrin and Glycomacropeptide nanohydrogels | Curcumin and caffeine | Thermal gelation | Bioactive compound carrier | Heat stability | [33] |
Whey protein isolate | Anthocyanin rich extracts | Coacervation | Encapsulate and protect anthocyanin | Thermal degradation | [90] |
Whey proteinconcentrate | Folic Acid | Electrospray particles | Encapsulation of bioactive compounds | n.a | [91] |
Gelatin | Polyphenols | Electrospray particles | n.a | [92] |
© 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
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Bourbon, A.I.; Pereira, R.N.; Pastrana, L.M.; Vicente, A.A.; Cerqueira, M.A. Protein-Based Nanostructures for Food Applications. Gels 2019, 5, 9. https://doi.org/10.3390/gels5010009
Bourbon AI, Pereira RN, Pastrana LM, Vicente AA, Cerqueira MA. Protein-Based Nanostructures for Food Applications. Gels. 2019; 5(1):9. https://doi.org/10.3390/gels5010009
Chicago/Turabian StyleBourbon, Ana I., Ricardo N. Pereira, Lorenzo M. Pastrana, António A. Vicente, and Miguel A. Cerqueira. 2019. "Protein-Based Nanostructures for Food Applications" Gels 5, no. 1: 9. https://doi.org/10.3390/gels5010009