Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 17, Issue 5, Pages 196-203Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2005.12.009
Keywords
-
Categories
Ask authors/readers for more resources
Partial hydrolysis of the milk protein alpha-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 alpha-lactalbumin nanotubes are the formation conditions and nanotube stability. Therefore, this paper reviews the stability and possible applications of alpha-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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available