CURRENT USE OF NANOPROTEIN AND APPLICATION IN THE DEVELOPMENT OF FOOD PRODUCTS FOR FUNCTIONAL AND NUTRITIONAL BENEFITS

Abstract

In the last few decades, there has been a growing interest in the production of Nano protein particles from food protein. The term Nanotechnology refers to the formation of materials, devices, and systems by manipulating their matter into a length scale of ~1-100 nm. Nanoparticles can be formed from various types of materials like metals, polysaccharides, and proteins. Biological protein-based nanoparticles made from whey, soy, corn zein are advantageous for health and possess relatively low cost. For the production of Nano protein, the physical and chemical properties of proteins can be modified for specific food and make the protein applicable for biotechnological purposes. Specific structure and number of functional groups in protein that are responsible for the physicochemical properties are selectively modified during the preparation of Nano protein. Nano protein particles are used in a wide range of settings and it replaces many particles which are not biocompatible and exerts a negative effect on the environment. In the food industry Nano protein is a revolutionary fact to maintain the color, flavor, and nutritive value of food. Various types of natural and synthetic nanoparticles are available in the food and pharmacological industry but among them, protein-based nanoparticles are widely used because of their size and relatively easy method of preparation. These nanoparticles are used in the loading and delivery of physiologically active compounds like nutraceuticals. Nano protein formation is also helped to combat global food security challenges which are related to the increased global population, unstable world economy, and climate changes.