ABSTRACT
Contents 17.1 Introduction ............................................................................................ 422
Geo¨rey Hunt and Masami Matsuda 17.2 Impact of Carbon Nanotubes on Protein Chemistry ............................... 423
Yoshinori Kuboki, Ryuichi Fujisawa, Fumio Watari, Rachel L. Sammons 17.2.1 Interacting Forces of Proteins ...................................................... 423 17.2.2 Hierarchy of Binding between Proteins and Nanomaterials ..........424 17.2.3 Impact of Carbon Nanotubes Discovery on Protein Chemistry ....424 17.2.4 Interactions between Proteins and Carbon Nanotubes:
Previous Studies ............................................................................425 17.2.4.1 Conformational Studies ................................................. 426 17.2.4.2 Sensors ........................................................................... 426 17.2.4.3 Articial ECM for Regenerative Medicine ..................... 426 17.2.4.4 Cell Attachment to CNT .............................................. 426
422
Nanotechnology is gradually revolutionizing the food industry, in processing additives, functionalized or bioactive ingredients, packaging, storage, and traceability. e use of nanotechnology in animal feed, fertilizers, and pesticides is also relevant, from the point of view of both the benets and the risks in the food sector. Nanotechnology will also play a role in environmental sustainability by reducing packaging, extending the shelf-life of food product, and reducing spoilage and waste. A study in 2009 from the U.S. Institute for Agriculture and Trade Policy, appropriately named “Identifying our Climate Foodprint [sic],” points out that food processing and packaging is currently both energy-intensive and wasteintensive, even if not as severely so as modern agricultural methods generally. Nanotechnology could make a large contribution to addressing this issue (U.S. Institute for Agriculture and Trade Policy 2009).
