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Protein-Based Nanoparticle Materials for Medical Applications
Published in Shaker A. Mousa, Raj Bawa, Gerald F. Audette, The Road from Nanomedicine to Precision Medicine, 2020
Kelsey DeFrates, Theodore Markiewicz, Pamela Gallo, Aaron Rack, Aubrie Weyhmiller, Brandon Jarmusik, Xiao Hu
Soy protein is a globular protein isolated from soybeans, known as soy protein isolate, and is one of the most abundant types of plant proteins. The globular structure is comprised of two major subunits, conglycinin and glycinin, which contain all amino acids particularly glutamate, aspartate, and leucine [82]. This structure composition gives soy protein relative stability for long storage life [83] and biocompatibility [84]. When the globular protein is treated with enzymes, soy protein hydrolysates below 1 kDa and between 1 and 5 kDa can be obtained and further processed [85]. In addition, soy protein is biodegradable as it can be digested if consumed. For example, soy protein-based edible films are often used as a wax coating for fruits to preserve their quality [86–88]. Soy protein films, scaffolds, and hydrogels have also been applied in tissue engineering for wound healing and transdermal drug delivery [89]. With every amino acid available, soy protein is effective in supporting cellular communication and cell proliferation. The amino acid composition may also attribute to soy protein being used as protection against bacterial infection [83, 90].
Protein-Based Nanoparticle Materials for Medical Applications
Published in Shaker A. Mousa, Raj Bawa, Gerald F. Audette, The Road from Nanomedicine to Precision Medicine, 2019
Kelsey DeFrates, Theodore Markiewicz, Pamela Gallo, Aaron Rack, Aubrie Weyhmiller, Brandon Jarmusik, Xiao Hu
Soy protein is a globular protein isolated from soybeans, known as soy protein isolate, and is one of the most abundant types of plant proteins. The globular structure is comprised of two major subunits, conglycinin and glycinin, which contain all amino acids particularly glutamate, aspartate, and leucine [82]. This structure composition gives soy protein relative stability for long storage life [83] and biocompatibility [84]. When the globular protein is treated with enzymes, soy protein hydrolysates below 1 kDa and between 1 and 5 kDa can be obtained and further processed [85]. In addition, soy protein is biodegradable as it can be digested if consumed. For example, soy protein-based edible films are often used as a wax coating for fruits to preserve their quality [86–88]. Soy protein films, scaffolds, and hydrogels have also been applied in tissue engineering for wound healing and transdermal drug delivery [89]. With every amino acid available, soy protein is effective in supporting cellular communication and cell proliferation. The amino acid composition may also attribute to soy protein being used as protection against bacterial infection [83, 90].
Protein-based Wood Adhesives Current Trends of Preparation and Application
Published in Zhongqi He, Bio-based Wood Adhesives, 2017
Birendra B. Adhikari, Pooran Appadu, Michael Chae, David C. Bressler
By 1950, oilseed proteins had largely replaced animal derived proteins, specifically casein, in non-food industrial applications due to unfavorable costs of the latter (USDA, 1951). Furthermore, soy protein was by far the leading protein used by the adhesive industry, followed by peanut and cottonseed meal protein (USDA, 1951). Soy protein is currently the most widely studied protein for the development of adhesives, plastics, composites, packaging, and coating materials. However, research into the use of peanut, canola, and cottonseed protein, as well as wheat gluten, for various technical applications has accelerated in recent years. Based on their worldwide production, protein content, and reports available on technical applications, soy protein, peanut protein, and wheat gluten are considered the most important resources of plant-based protein for development of wood adhesives. Accordingly, these proteins are discussed in subsequent sections from the perspective of production, market potential, and technical applications.
Nanoparticles fabrication of soy protein isolate and basil seed gum (Ocimum bacilicum L.) complex as pickering stabilizers in emulsions
Published in Journal of Dispersion Science and Technology, 2021
Sima Naji-Tabasi, Elham Mahdian, Akram Arianfar, Sara Naji-Tabasi
NPs are produced from proteins/polysaccharides complex create a novel structure with new functional properties in food technology.[12] In this study, isolated soy protein (ISP) and basil seed gum (BSG) complexes have been used to fabricate NPs. Soy protein is one of the most available sources of plant proteins, which has noticeable functional properties, nutritional values, and even potential health effects. Lui and Tang (2013) reported ISP NPs could be effectively adsorbed at the interface of oil-water with no significant changes in particle morphology, which shows the potential of ISP NPs as Pickering stabilizers. BSG is an anionic hydrocolloid, which consists of glucose, galacturonic acid, glucomannan, mannose, arabinose, glucuronic acid, rhamnose, and galactose.[13] BSG exists in random coil conformation in the dilute regime, but it can change to ordered conformation under favored conditions such as the presence of binding agents, high enough concentration, change of temperatures, and pHs.[14] The carboxylate groups of BSG can be cross-linked by calcium ions to form NPs. Naji-Tabasi et al. (2018) developed BSG NPs for oral delivery of peptide (glutathione).
Laboratory-scale superheated steam spray drying of food and dairy products
Published in Drying Technology, 2022
Tobias Linke, Janina Happe, Reinhard Kohlus
Soy protein isolate (Vegacon 90, Eurosoy GmbH, Hamburg, Germany) is commonly used in industry to enhance the products protein content, to create a certain chewiness or texture and as a common emulsifier.[29] Soy protein isolate is selected to show the effect on a highly processed protein structure. The soy protein isolate is fully denatured and is not expected to further change when processed.[29] The used soy protein isolate has a protein concentration of 90% and was used as a 5% demi water based solution.
Lignin and soy flour as adhesive materials in the fabrication of Rhizophora spp. particleboard for medical physics applications
Published in The Journal of Adhesion, 2022
Siti Hajar Zuber, Nurul Ab. Aziz Hashikin, Mohd Fahmi Mohd Yusof, Rokiah Hashim
Soy protein is also a potential natural wood adhesive and its capability had been proven extensively by various studies.[18–22] Soy protein as an adhesive is often acknowledged as renewable, bio-degradable, environment-friendly, and cost-effective. Soy flour as adhesive specifically can be cured by the hot and cold pressing conditions. This added value allows the incorporation of soy flour as adhesive in the fabrication of particleboard. Studies had stated that soy flour can be combined as adhesive together with lignin to improve the strength of adhesion.[13]