التفاصيل البيبلوغرافية
| العنوان: |
Protein-based nanostructures for food applications |
| المؤلفون: |
Bourbon, Ana I., Pereira, Ricardo N., Pastrana, Lorenzo M., Vicente, A. A., Cerqueira, Miguel Ângelo Parente Ribeiro |
| المساهمون: |
Universidade do Minho |
| بيانات النشر: |
Multidisciplinary Digital Publishing Institute, 2019. |
| سنة النشر: |
2019 |
| مصطلحات موضوعية: |
nanohydrogel, nanotechnology, bio-based materials, biopolymers, encapsulation, Science & Technology |
| الوصف: |
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. |
| الوصف (مترجم): |
Ricardo Pereira acknowledges his Post-Doctoral grant (SFRH/BPD/81887/2011) to the Fundação para a Ciência e Tecnologia (FCT, Portugal). This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2019 unit and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020-Programa Operacional Regional do Norte. |
| نوع الوثيقة: |
journal article |
| وصف الملف: |
application/pdf |
| اللغة: |
English |
| DOI: |
10.3390/gels5010009 |
| الإتاحة: |
http://hdl.handle.net/1822/60051Test |
| حقوق: |
open access |
| رقم الانضمام: |
rcaap.com.repositorium.repositorium.sdum.uminho.pt.1822.60051 |
| قاعدة البيانات: |
RCAAP |
