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October 18th, 2006

Milk protein nanotubes offer encapsulation potential

Abstract:
The ability of the milk protein, alpha-lactalbumin, to self-assemble into nanotubes could offer the food industry with a novel and important ingredient for gelling and encapsulation. While the protein is already used as an ingredient largely in infant formula, with Danish firm Arla the leading alpha-lactalbumin producers, the unique ability of the protein to form nanotubes may open up the ingredient to a wider range of applications.

Source:
nutraingredients.com

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