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Protein-Based Nanoparticles

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Food Nanoscience and Nanotechnology

Part of the book series: Food Engineering Series ((FSES))

Abstract

Considerable research has been done recently in the field of protein-based nanoparticles as a system for bioactive compounds delivery. These carriers have considerable stability during storage as well as in vivo. Different proteins have been used for this purpose which include water-soluble and insoluble molecules with diverse encapsulating capacities. The preparation methods are also diverse and include among others emulsification, desolvation, coacervation, nanoprecipitation, liquid–liquid dispersion, and electrohydrodinamic atomization. This review presents different contributions to the field of protein nanoparticles dealing with the applications of different methods to diverse proteins and bioactive compounds.

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Author information

Authors and Affiliations

  1. Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional,, México, DF, Mexico

    Esmeralda Jiménez-Cruz & Prof. Humberto Hernández-Sánchez BSc, MSc, PhD

  2. University of Massachusetts Amherst, 01003, Amherst, MA, USA

    Izlia J. Arroyo-Maya

  3. Departamento de Química, Universidad Autónoma Metropolitana, Unidad Iztapalapa, México, DF, Mexico

    Andrés Hernández-Arana

  4. Departamento de Biofísica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, 11340, México, DF, Mexico

    Maribel Cornejo-Mazón

Authors
  1. Esmeralda Jiménez-Cruz
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  2. Izlia J. Arroyo-Maya
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  3. Andrés Hernández-Arana
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  4. Maribel Cornejo-Mazón
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  5. Prof. Humberto Hernández-Sánchez BSc, MSc, PhD
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Editor information

Editors and Affiliations

  1. Instituto Politecnico Nacional, Carpio y Plan de Ayala, Mexico

    Humberto Hernández-Sánchez

  2. Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, Distrito Federal, Mexico

    Gustavo Fidel Gutiérrez-López

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Jiménez-Cruz, E., Arroyo-Maya, I., Hernández-Arana, A., Cornejo-Mazón, M., Hernández-Sánchez, H. (2015). Protein-Based Nanoparticles. In: Hernández-Sánchez, H., Gutiérrez-López, G. (eds) Food Nanoscience and Nanotechnology. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-13596-0_5

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