Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2100072 | Trends in Food Science & Technology | 2006 | 8 Pages |
Abstract
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.
Related Topics
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Agricultural and Biological Sciences
Food Science
Authors
J.F. Graveland-Bikker, C.G. de Kruif,