Proteins functionalization: a strategy that boost the performance of these macromolecules for innovative pharmaceutical and food developments
Vitae (Medellín); 25 (1), 2018
Proteins are macromolecules exhibiting amphiphilic properties, good biocompatibility, biodegradability, high nutritional value, and show strong interactions with several types of active compounds via hydrogen bonding and electrostatic interactions (1). These plant or animal-derived macromolecules differ ...