کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2100072 | 1082970 | 2006 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Unique milk protein based nanotubes: Food and nanotechnology meet
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
Partial hydrolysis of the milk protein α-lactalbumin by a protease from Bacillus licheniformis results in building blocks, which self-assemble into nanometer-sized tubular structures at appropriate conditions. These nanostructures promise various applications in food, nanomedicine and nanotechnology. Important aspects for application of α-lactalbumin nanotubes are the formation conditions and nanotube stability. Therefore, this paper reviews the stability and possible applications of α-lactalbumin nanotubes. The stability can be controlled by solvent conditions as well as by cross-linking the nanotubes with for example transglutaminase. This controllable stability considerably widens the scope of applications.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 17, Issue 5, May 2006, Pages 196–203
Journal: Trends in Food Science & Technology - Volume 17, Issue 5, May 2006, Pages 196–203
نویسندگان
J.F. Graveland-Bikker, C.G. de Kruif,