Nanostructured proteins

Asli Can Karaca

doi:10.1016/B978-0-12-821453-4.00012-0

Nanostructured proteins

Asli Can Karaca^*

^*Bu çalışma için yazışmadan sorumlu yazar

Gıda Mühendisliği Bölümü

Araştırma sonucu: Kitap/Rapor/Konferans Bildirisinde Bölüm › Bölüm › bilirkişi

3 Atıf (Scopus)

Özet

Recent research has indicated that proteins can be effectively utilized for the fabrication of various different nanostructures with promising applications for the delivery of bioactive ingredients. This chapter presents current information on different types of nanostructured proteins in terms of their fabrication methods, physicochemical characteristics, retention of bioactive compounds, and release mechanisms. The most recent studies on various proteins of both animal and plant origin are included. The effect of manufacturing parameters on functional and physicochemical properties of the nanostructured proteins and bioavailability of encapsulated bioactives are discussed. Particular emphasis is given to the role of interactions between the bioactive ingredient and nanostructured protein on retention and protection of the bioactive.

Orijinal dil	İngilizce
Ana bilgisayar yayını başlığı	Food Structure and Functionality
Yayınlayan	Elsevier
Sayfalar	181-200
Sayfa sayısı	20
ISBN (Elektronik)	9780128214534
DOI'lar	https://doi.org/10.1016/B978-0-12-821453-4.00012-0
Yayın durumu	Yayınlandı - 1 Oca 2020

Bibliyografik not

Publisher Copyright:
© 2021 Elsevier Inc.

BM SKH

Bu sonuç, aşağıdaki Sürdürülebilir Kalkınma Hedefine/Hedeflerine katkıda bulunur

SKH 9 Sanayi, Yenilikçilik ve Altyapı

Belgeye Erişim

10.1016/B978-0-12-821453-4.00012-0

Diğer Dosyalar ve Linkler

Link to publication in Scopus

Alıntı Yap

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title = "Nanostructured proteins",

abstract = "Recent research has indicated that proteins can be effectively utilized for the fabrication of various different nanostructures with promising applications for the delivery of bioactive ingredients. This chapter presents current information on different types of nanostructured proteins in terms of their fabrication methods, physicochemical characteristics, retention of bioactive compounds, and release mechanisms. The most recent studies on various proteins of both animal and plant origin are included. The effect of manufacturing parameters on functional and physicochemical properties of the nanostructured proteins and bioavailability of encapsulated bioactives are discussed. Particular emphasis is given to the role of interactions between the bioactive ingredient and nanostructured protein on retention and protection of the bioactive.",

keywords = "Bioactive, Delivery system, Nanoparticle, Nanostructure, Protein",

author = "Karaca, \{Asli Can\}",

note = "Publisher Copyright: {\textcopyright} 2021 Elsevier Inc.",

year = "2020",

month = jan,

day = "1",

doi = "10.1016/B978-0-12-821453-4.00012-0",

language = "English",

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booktitle = "Food Structure and Functionality",

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TY - CHAP

T1 - Nanostructured proteins

AU - Karaca, Asli Can

PY - 2020/1/1

Y1 - 2020/1/1

N2 - Recent research has indicated that proteins can be effectively utilized for the fabrication of various different nanostructures with promising applications for the delivery of bioactive ingredients. This chapter presents current information on different types of nanostructured proteins in terms of their fabrication methods, physicochemical characteristics, retention of bioactive compounds, and release mechanisms. The most recent studies on various proteins of both animal and plant origin are included. The effect of manufacturing parameters on functional and physicochemical properties of the nanostructured proteins and bioavailability of encapsulated bioactives are discussed. Particular emphasis is given to the role of interactions between the bioactive ingredient and nanostructured protein on retention and protection of the bioactive.

AB - Recent research has indicated that proteins can be effectively utilized for the fabrication of various different nanostructures with promising applications for the delivery of bioactive ingredients. This chapter presents current information on different types of nanostructured proteins in terms of their fabrication methods, physicochemical characteristics, retention of bioactive compounds, and release mechanisms. The most recent studies on various proteins of both animal and plant origin are included. The effect of manufacturing parameters on functional and physicochemical properties of the nanostructured proteins and bioavailability of encapsulated bioactives are discussed. Particular emphasis is given to the role of interactions between the bioactive ingredient and nanostructured protein on retention and protection of the bioactive.

KW - Bioactive

KW - Delivery system

KW - Nanoparticle

KW - Nanostructure

KW - Protein

UR - https://www.scopus.com/pages/publications/85140691530

U2 - 10.1016/B978-0-12-821453-4.00012-0

DO - 10.1016/B978-0-12-821453-4.00012-0

M3 - Chapter

AN - SCOPUS:85140691530

SP - 181

EP - 200

BT - Food Structure and Functionality

PB - Elsevier

ER -

Nanostructured proteins

Özet

Bibliyografik not

BM SKH

Belgeye Erişim

Diğer Dosyalar ve Linkler

Parmak izi

Alıntı Yap