Common plant proteins such as zein, wheat gluten and soyproteins have been made into films, normal and electrospun fibers and micro and nanoparticles for various industrial applications. Plant proteins would be preferable for medical applications due to their low immunogenicity. However, it is challenging to develop fibers, especially electrospun fibers, and nanoparticles from wheat gluten and soyproteins that do not dissolve in common solvents. Similarly, zein and gliadin can be easily electrospun and made into nanoparticles but do not have the stability in aqueous environments. We have developed methods to produce films, fibers and nanoparticles from plant proteins with the mechanical properties, biocompatibility and water stability required for medical applications. This paper will discuss the advantages and limitations of using plant proteins for food and medical applications.

Films, fibers, and nanoparticles from plant proteins for food and medical applications

243rd National Meeting (2012)

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