|
|
Article: Generate nanotubes from milk protein for encapsulation, gelling applications.
- Article from:
- Emerging Food R&D Report
- Article date:
- September 1, 2007
CopyrightCOPYRIGHT 2007 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Nanotubes are nanometer-scale wire-like structures. The milk protein alpha-lactalbumin can self-assemble into nanotubes, after the molecule has been partially hydrolyzed by a serine protease. These nanotubes potentially lend themselves for use as new food structures, dairy-derived viscosifiers and as vehicles for delivering ingredients.
The milk protein is already used as an ingredient in infant formula. Now, the unique ability of the protein to form these nanostructures may open up the ingredient to a wider range of uses, such as gelling and encapsulation applications. In gelling applications, the tubes could increase viscosity.
It may be possible to ...