Food-grade self-assembled biopolymer particles

Food-grade Self-Assembled Biopolymer Particles 

The milk protein casein is a well-known self-assembling food protein (see section 1.1 in chapter six for further details). Semo and coworkers (2007) have demonstrated that casein-based nanoparticles reassembled from sodium caseinate and ionic calcium can provide partial protection 

On considering the foaming capacity of these systems, we have found a synergistic effect for complexes of sodium caseinate with phosphatidylcholine, i. e., a four-fold increase in the half-life the foam as compared to the pure protein foam in the range of experimental conditions studied (pH 5.5-7.0 ionic strength 0.001-0.01 M). We note also here that pure phosphatidylcholine did not give fine stable foams at all under these same experimental conditions. Thus, it is evident that food-grade sodium caseinate nanoparticles can potentially possess dual functionality in food 

Furthermore, dispersions of a-lactalbumin nanotubes could have promising industrial application as viscosity enhancing agents or gelling agents. 

The successful application of food-grade biopolymers in the formulation of the next generation of smart delivery systems requires sound insight into the various intermolecular and colloidal interactions involved in the food matrix, along with some knowledge of the bioavailability in vivo. Furthermore, the impact of incorporated nutraceuticals on all the properties of a formulated functional food — appearance, physical/chemical stability, texture, mouthfeel, taste, flavour, bioavailability, and health impact — need to be simultaneously considered and addressed in order to achieve a balanced and acceptable solution for consumers. 

---

Food-grade Self-Assembled Biopolymer Particles... 

---