期刊
TRENDS IN FOOD SCIENCE & TECHNOLOGY
卷 17, 期 5, 页码 196-203出版社
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2005.12.009
关键词
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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.
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