4 documents found, page 1 of 1
Design of bio-based supramolecular structures through self-assembly of α-lactal...
Monteiro, Adenilson A.; Monteiro, Márcia R.; Pereira, Ricardo N.; Diniz, Renata; Costa, Angélica R.; Malcata, F. Xavier; Teixeira, José A.Bovine α-lactalbumin (α-La) and lysozyme (Lys), two globular proteins with highly homologous tertiary structures and opposite isoelectric points, were used to produce bio-based supramolecular structures under various pH values (3, 7 and 11), temperatures (25, 50 and 75 °C) and times (15, 25 and 35 min) of heating. Isothermal titration calorimetry experiments showed protein interactions and demonstrated that str...
Design of bio-based supramolecular structures through self-assembly of α-lactal...
Monteiro, Adenilson A.; Monteiro, Marcia R.; Pereira, Ricardo N.; Diniz, Renata; Costa, Angélica R.; Malcata, F. Xavier; Teixeira, J. A.Bovine α-lactalbumin (α-La) and lysozyme (Lys), two globular proteins with highly homologous tertiary structures and opposite isoelectric points, were used to produce bio-based supramolecular structures under various pH values (3, 7 and 11), temperatures (25, 50 and 75 °C) and times (15, 25 and 35 min) of heating. Isothermal titration calorimetry experiments showed protein interactions and demonstrated that str...
Design of nanostructures, obtained from assembling of α-lactalbumin and lysozym...
Monteiro, Adenilson A.; Monteiro, Márcia R.; Ramos, Óscar L.; Pereira, Ricardo; Diniz, Renata; Costa, Angélica R.; Malcata, F. X.; Teixeira, J. A.Protein assembly into supramolecular structures (e.g. aggregates, fibrils and nanotubes) is a widespread phenomenon in biological sciences. Nowadays, it is well documented that the amphiphilic properties of proteins is a driving force to their self-assembling into innovative micro- and nanostructures of high interest in the food and pharmaceutical fields. Formation of such structures is strongly dependent on ph...
Nanoencapsulation of quercetin into bio-based nanostructures obtained from asse...
Monteiro, Adenilson A.; Monteiro, Marcia R.; Ramos, Óscar L.; Pereira, Ricardo; Malcata, F. X.; Teixeira, J. A.; Teixeira, Álvaro V.Nanotechnology possesses an intrinsic potential to produce new food ingredients and innovative products, with considerable benefits to human health. This can be attained via development of innovative structures for application in functional foods. In recent years, consumption of foods providing health benefits has risen chiefly as a result of significant investments from the food industry and widening consumer ...