Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/104508
Author(s): Óscar L. Ramos
Ricardo N. Pereira
Rui Rodrigues
José A. Teixeira
António A. Vicente
F. Xavier Malcata
Title: Physical effects upon whey protein aggregation for nano-coating production
Issue Date: 2014
Abstract: Production of edible nanostructures constitutes a major challenge in food nanotechnology, and has attracted agreat deal of interest from several research fields - including (but not limited to) food packaging. Furthermore,whey proteins are increasingly used as nutritional and functional ingredients owing to their important biological,physical and chemical functionalities. Besides their technological and functional characteristics, whey proteinsare generally recognized as safe (GRAS). Denaturation and aggregation kinetics behavior of such proteins areof particular relevance toward manufacture of novel nanostructures possessing a number of potential uses.When these processes are properly engineered and controlled, whey proteins may form nanostructures usefulas carriers of bioactive compounds (e.g. antimicrobials, antioxidants and nutraceuticals). This review discussesthe latest advances in nano-scale phenomena involved in protein thermal aggregation aiming at formation ofbio-based nano-coating networks. The extent of aggregation is dependent upon a balance between molecularinteractions and environmental factors; therefore, the impact of these conditions is addressed in a criticalmanner. A particular emphasis is given to the effect of temperature as long as being one of the most criticalvariables. The application of moderate electric fields (MEF), an emergent approach, as such or combined withconventional heating is considered as it may inhibit/prevent excessive denaturation and aggregation of wheyproteins - thus opening new perspectives for development of innovative protein nanostructures (i.e. nanocoatings). A better understanding of the mechanism(s) involved in whey protein denaturation and aggregationis crucial as it conveys information relevant to select methods for manipulating interactions
Subject: Ciências da engenharia e tecnologias
Engineering and technology
Scientific areas: Ciências da engenharia e tecnologias
Engineering and technology
URI: https://hdl.handle.net/10216/104508
Document Type: Artigo em Revista Científica Internacional
Rights: restrictedAccess
Appears in Collections:FEUP - Artigo em Revista Científica Internacional

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