Properties and Applications of Nanoparticles from Plant Proteins

Nanoparticles from plant proteins are preferred over carbohydrates and synthetic polymeric-based materials for food, medical other applications. In addition to their large availability relatively low cost, offer higher possibilities surface modifications functionalizing various biomolecules specific Plant also avoid the immunogenic responses associated with use of animal proteins. However, sources very diverse, each source have distinct structures, properties processing requirements. While corn (zein) wheat (gliadin) soluble in aqueous ethanol, most insoluble conditions. Apart zein gliadin nanoparticles (which easy prepare), soy proteins, glutenin several legumes been made into nanoparticles. The extraction hydrolyzing alkali acids, conjugation biopolymers, newer techniques such as microfluidization electrospraying adopted develop protein Solid, hollow, core-shell varying sizes physical chemical developed. Most used carriers drugs controlled release applications stabilizing food emulsions. This review provides an overview approaches prepare potential review’s focus is on preparation methods applications, rather than which reported detail publications.