Bourbon Ana I, Pereira Ricardo N, Pastrana Lorenzo M, Vicente António A, Cerqueira Miguel A
International Iberian Nanotechnology Laboratory, Department of Life Sciences, Av. Mestre José Veiga s/n 4715-330 Braga, Portugal.
CEB, Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
Gels. 2019 Feb 22;5(1):9. doi: 10.3390/gels5010009.
Proteins are receiving significant attention for the production of structures for the encapsulation of active compounds, aimed at their use in food products. Proteins are one of the most used biomaterials in the food industry due to their nutritional value, non-toxicity, biodegradability, and ability to create new textures, in particular, their ability to form gel particles that can go from macro- to nanoscale. This review points out the different techniques to obtain protein-based nanostructures and their use to encapsulate and release bioactive compounds, while also presenting some examples of food grade proteins, the mechanism of formation of the nanostructures, and the behavior under different conditions, such as in the gastrointestinal tract.
蛋白质在用于生产封装活性化合物的结构方面受到了极大关注，其目的是将这些结构应用于食品中。由于蛋白质具有营养价值、无毒、可生物降解以及能够创造新质地的特性，特别是它们能够形成从宏观到纳米尺度的凝胶颗粒，因此蛋白质是食品工业中使用最为广泛的生物材料之一。本综述指出了获得基于蛋白质的纳米结构的不同技术及其用于封装和释放生物活性化合物的用途，同时还列举了一些食品级蛋白质的例子、纳米结构的形成机制以及在不同条件下（如在胃肠道中）的行为。
