Spherical, flower and rod-like zinc oxide nanostructures have been successfully biosynthesized at 70 °C in the presence of milk protein casein through a simple precipitation method. The concentration of casein in an alkaline medium determines the structure of zinc oxide. The chemical synthesis of highly crystalline zinc oxide nanostructures is accomplished at relatively low processing temperature using casein. X-ray diffraction studies confirm the phase purity and crystalline nature of zinc oxide nanostructures. Morphological changes in the samples were identified through electron microscopic images. Caein linkage with the ZnO nanostructures was confirmed by Fourier Transform Infra-red spectroscopy. The role of casein on the morphological features has been explained on the basis of its self-assembling nature, copolymerization, and secondary structure formation. The effects of morphological change in the optical properties are studied using a UV-visible absorption and photoluminescence spectroscopy. The results indicate that casein is a good mediator for the morphology-controlled growth of nanostructures at moderately low temperatures.

球形，花状和棒状的氧化锌纳米结构已通过简单的沉淀方法在牛奶蛋白酪蛋白存在下于70°C成功地生物合成。碱性介质中酪蛋白的浓度决定了氧化锌的结构。使用酪蛋白可在相对较低的加工温度下完成高度结晶的氧化锌纳米结构的化学合成。X射线衍射研究证实了氧化锌纳米结构的相纯度和晶体性质。通过电子显微镜图像鉴定样品中的形态变化。ZnO纳米结构与Caein的连接已通过傅立叶变换红外光谱法得到了证实。根据酪蛋白的自组装性质，共聚，和二级结构的形成。使用紫外可见吸收和光致发光光谱学研究了形态变化对光学性质的影响。结果表明酪蛋白是在适度低温下由形态控制的纳米结构生长的良好介体。