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Habibi N, Mauser A, Ko Y, Lahann J. Protein Nanoparticles: Uniting the Power of Proteins with Engineering Design Approaches. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2022; 9:e2104012. [PMID: 35077010 PMCID: PMC8922121 DOI: 10.1002/advs.202104012] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 12/12/2021] [Indexed: 05/16/2023]
Abstract
Protein nanoparticles, PNPs, have played a long-standing role in food and industrial applications. More recently, their potential in nanomedicine has been more widely pursued. This review summarizes recent trends related to the preparation, application, and chemical construction of nanoparticles that use proteins as major building blocks. A particular focus has been given to emerging trends related to applications in nanomedicine, an area of research where PNPs are poised for major breakthroughs as drug delivery carriers, particle-based therapeutics or for non-viral gene therapy.
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Affiliation(s)
- Nahal Habibi
- Biointerfaces InstituteDepartment of Chemical EngineeringUniversity of MichiganAnn ArborMI48109USA
| | - Ava Mauser
- Biointerfaces InstituteDepartment of Biomedical EngineeringUniversity of MichiganAnn ArborMI48109USA
| | - Yeongun Ko
- Biointerfaces InstituteDepartment of Chemical EngineeringUniversity of MichiganAnn ArborMI48109USA
| | - Joerg Lahann
- Biointerfaces InstituteDepartments of Chemical EngineeringMaterial Science and EngineeringBiomedical Engineeringand Macromolecular Science and EngineeringUniversity of MichiganAnn ArborMI48109USA
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Experimental Methods for Measuring the Breakup Frequency in Turbulent Emulsification: A Critical Review. CHEMENGINEERING 2020. [DOI: 10.3390/chemengineering4030052] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The growing interest in using population balance modeling to describe emulsification processes has spurred an interest in experimentally measuring the breakup frequency. This contribution classifies, compares, and critically reviews the different methods that have been suggested for measuring the breakup frequency, applicable to emulsification devices. Two major approaches can be seen in previous studies. The first is ‘single drop breakup experiment’-based studies, which estimate the breakup frequency by observing the fate of individual drops. The second approach involves ‘emulsification experiment’-based studies, which combine measured drop-size distributions with assumptions to allow for estimations of the breakup frequency. This second approach can be further subdivided in three types: Parametric determination, inverse self-similarity-based methods, and direct back-calculation methods. Each of these methods are reviewed in terms of their implementation, reliability, and validity. Suggestions of methodological considerations for future studies are given for each class, together with more general suggestions for further investigations. The overall objective is to provide emulsification researchers with background information when choosing which method to use for measuring the breakup frequency and with support when setting up experiments and data evaluation procedures.
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Tang MQ, Gao Q, Xu Y, Zhong L, Wang XW, Zhang JW, Peng X, Tanokura M, Xue YL. Solubility and emulsifying activity of yam soluble protein. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:1619-1627. [PMID: 32327772 DOI: 10.1007/s13197-019-04194-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 11/25/2019] [Indexed: 10/25/2022]
Abstract
Yam soluble protein (YSP) has been reported to have many physiological activities, such as scavenging free radicals, immune activation, and anti-hypertensive activities. Protein solubility and emulsifying activity are important protein-associated functional properties for the application of proteins in food systems. During this study, the factors of protein concentration, pH, temperature and salt concentration that influenced the solubility of YSP were investigated. As a result, the solubility was minimal near its isoelectric point (pH 3.5) and was highest at 45 °C in a temperature range of 40-60 °C. With an increase of protein concentration, the solubility decreased. According to the results of response surface methodology analysis, the interaction between pH and temperature on the solubility of YSP was significant, and the maximum solubility (87.5%) was obtained when the temperature was close to 40 °C, the pH was approximately 7 and the NaCl concentration approached 0.5 mol/L. As the protein concentration increased, the average particle size of the YSP emulsion decreased, and the particle size distribution gradually became balanced. Additionally, the microphotograph of the YSP emulsion reflected its distribution. The results of this study will provide data and a theoretical basis for the understanding of YSP's physicochemical properties and its application in the food industry.
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Affiliation(s)
- Man-Qiu Tang
- 1College of Light Industry, Liaoning University, No. 66 Chongshan Middle Road, Huanggu District, Shenyang, 110036 Liaoning Province People's Republic of China
| | - Qi Gao
- Party School of Liaoning Provincial Party Committee (Liaoning Academy of Governance, Liaoning Provincial Institute of Socialism), Shenyang, 110161 People's Republic of China
| | - Yang Xu
- 1College of Light Industry, Liaoning University, No. 66 Chongshan Middle Road, Huanggu District, Shenyang, 110036 Liaoning Province People's Republic of China
| | - Ling Zhong
- 1College of Light Industry, Liaoning University, No. 66 Chongshan Middle Road, Huanggu District, Shenyang, 110036 Liaoning Province People's Republic of China
| | - Xiao-Wen Wang
- 1College of Light Industry, Liaoning University, No. 66 Chongshan Middle Road, Huanggu District, Shenyang, 110036 Liaoning Province People's Republic of China
| | - Jun-Wei Zhang
- 1College of Light Industry, Liaoning University, No. 66 Chongshan Middle Road, Huanggu District, Shenyang, 110036 Liaoning Province People's Republic of China
| | - Xue Peng
- 1College of Light Industry, Liaoning University, No. 66 Chongshan Middle Road, Huanggu District, Shenyang, 110036 Liaoning Province People's Republic of China
| | - Masaru Tanokura
- 2Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, 113-8657 Japan
| | - You-Lin Xue
- 1College of Light Industry, Liaoning University, No. 66 Chongshan Middle Road, Huanggu District, Shenyang, 110036 Liaoning Province People's Republic of China
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Hinderink EB, Kaade W, Sagis L, Schroën K, Berton-Carabin CC. Microfluidic investigation of the coalescence susceptibility of pea protein-stabilised emulsions: Effect of protein oxidation level. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105610] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Håkansson A. Emulsion Formation by Homogenization: Current Understanding and Future Perspectives. Annu Rev Food Sci Technol 2019; 10:239-258. [DOI: 10.1146/annurev-food-032818-121501] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Emulsion formation by homogenization is commonly used in food production and research to increase product stability and to design colloidal structures. High-energy methods such as high-pressure homogenizers and rotor–stator mixers are the two most common techniques. However, to what extent does the research community understand the emulsion formation taking place in these devices? This contribution attempts to answer this question through critically reviewing the scientific literature, starting with the hydrodynamics of homogenizers and continuing by reviewing drop breakup and coalescence. It is concluded that although research in this field has been ongoing for a century and has provided a substantial amount of empirical correlations and scaling laws, the fundamental understanding is still limited, especially in the case of emulsions with a high-volume fraction of the disperse phase, as seen in many food applications. These limitations in the current understanding are also used to provide future perspectives and suggest directions for further investigation.
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Affiliation(s)
- Andreas Håkansson
- Department of Food Technology, Engineering and Nutrition, LTH, Lund University, SE-221 00 Lund, Sweden
- Department of Food and Meal Science, Kristianstad University, SE-291 88 Kristianstad, Sweden
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Håkansson A. Error estimation, validity and best practice guidelines for quantifying coalescence frequency during emulsification using the step-down technique. Heliyon 2017; 3:e00359. [PMID: 28761939 PMCID: PMC5524228 DOI: 10.1016/j.heliyon.2017.e00359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2017] [Revised: 07/06/2017] [Accepted: 07/13/2017] [Indexed: 10/26/2022] Open
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