Micro- and nanopatterning of proteins on surfaces allows to develop for example high-throughput biosensors in biomedical diagnostics and in general advances the understanding of cell-material interactions in tissue engineering. Today, many techniques are available to generate protein pattern, ranging from technically simple ones, such as micro-contact printing, to highly tunable optical lithography or even technically sophisticated scanning probe lithography. Here, one focus is on the progress made in the development of protein-based materials as positive or negative photoresists allowing micro- to nanostructured scaffolds for biocompatible photonic, electronic and tissue engineering applications. The second one is on approaches, which allow a controlled spatiotemporal positioning of a single protein on surfaces, enabled by the recent developments in immobilization techniques coherent with the sensitive nature of proteins, defined protein orientation and maintenance of the protein activity at interfaces. The third one is on progress in photolithography-based methods, which allow to control the formation of protein-repellant/adhesive polymer brushes.
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http://dx.doi.org/10.1002/bip.23412 | DOI Listing |
ACS Appl Mater Interfaces
December 2024
Department of Chemistry, University of Wisconsin─Madison, Madison, Wisconsin 53706, United States.
Scaffolding catalytic reactions within porous materials is a powerful strategy to enhance the reaction rates of multicatalytic systems. However, it remains challenging to develop materials with high porosity, high diversity of functional groups within the pores, and guest-adaptive tunability. Furthermore, it is challenging to capture large catalysts such as enzymes within porous materials.
View Article and Find Full Text PDFJ Colloid Interface Sci
December 2024
Laboratory of Biobased Chemistry and Technology, Wageningen University, Bornse Weilanden 9, Wageningen, 6708WG, Netherlands.
Hypothesis: Plant-based proteins offer a sustainable solution for stabilizing multiphase food materials like edible foams and emulsions. However, challenges in understanding and engineering plant protein-stabilized interfaces persist, mostly because of the commonly poorer functionality and complex composition of the respective protein isolates. We hypothesize that part of the limited understanding is related to the lack of experimental data on the length-scale of the thin liquid film that separates two neighboring bubbles.
View Article and Find Full Text PDFFoods
November 2024
College of Food Science, Northeast Agricultural University, Harbin 150030, China.
In this study, thymol-loaded nanoemulsion (THYNE) was incorporated into a mixture of egg white protein and hyaluronic acid to prepare antibacterial biopolymer coatings. The oil phase of the nanoemulsion (NE) was prepared by mixing different mass ratios of thymol and corn oil. NE was formed using ultrasonic emulsification, and the physicochemical properties of the NE were investigated.
View Article and Find Full Text PDFEnviron Technol
December 2024
Research Center for Genetic Engineering, The National Research and Innovation Agency of the Republic of Indonesia (BRIN), Bogor, Indonesia.
Tofu whey wastewater is the protein-rich liquid by-product of tofu production that has the potential as a source stream for biobased products. Coagulation can be used to recover protein from tofu whey. Biobased coagulants are alternatives for polymer- and metal-based coagulants, particularly if the precipitate is recovered and used for further processes.
View Article and Find Full Text PDFCrit Rev Food Sci Nutr
December 2024
School of Food Science and Engineering, Hainan University, Haikou, China.
The structural molecules and conformational variations of soybean β-conglycinin/glycinin are crucial in defining the characteristics of protein-based foods. Recently, significant attention has been focused on the characteristics of soybean β-conglycinin/glycinin across various fields, particularly their structure and application. The research contributes to expanding the application fields of soybean protein-related component in food industry.
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