Biopolymers in Food Colloids: Thermodynamics and Molecular Interactions: 1st Edition (Hardback) book cover

Biopolymers in Food Colloids: Thermodynamics and Molecular Interactions

1st Edition

By Maria Germanovna Semenova, Eric Dickinson

CRC Press

372 pages

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Hardback: 9789004171862
pub: 2010-01-13
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Description

The theme and contents of this book have assumed a new significance in the light of recent ideas on nanoscience and nanotechnology, which are now beginning to influence developments in food research and food processing. The fabrication of nanoscale structures for food use relies on an in-depth understanding of thermodynamically driven interactions and self-assembly processes involving the major food structure-forming components: proteins and polysaccharides. This understanding has the potential to provide thermodynamically inspired approaches that can be used to manipulate food structures rationally in order to enhance the nutritional and health-promoting properties of foods and beverages.

Table of Contents

Preface

Acknowledgements

TRENDS AND DEVELOPMENTS

Significance of Biopolymer Interactions in Context of Nanoscience and Nanotechnology

Bibliography

Applications of Biopolymers for Micro- and Nano-encapsulation of Bioactive Food Ingredients

Bioactive food ingredients

Encapsulation processes and delivery systems

Biopolymer-based delivery vehicle ingredients

Concluding remark

Bibliography

The Thermodynamic Approach: Its Importance for Understanding and Manipulating the Molecular Interactions of Biopolymers

Two-component solutions: biopolymer + solvent

Three-component solutions: biopolymer1 + biopolymer2 + solvent

Food colloids stabilized by biopolymers

Concluding remark

Bibliography

BIOPOLYMER INTERACTIONS IN THE BULK AND AT THE INTERFACE

Energy and Character of Main Types of Biopolymer Interactions

Van der Waals interactions

Electrostatic interactions

Ion bridging

Hydrogen bonding

Hydrophobic interactions

Excluded volume (‘steric’) interactions

Solvation, structural and depletion forces

Covalent bonding

Concluding remarks

Bibliography

Physico-Chemical Characterization of Biopolymers in Solution in Terms of Thermodynamic

Parameters

Basic thermodynamic functions and parameters

Experimental techniques for determining thermodynamic quantities of biopolymer interactions in solution

Bibliography

BIOPOLYMER INTERACTIONS IN THE BULK AQUEOUS MEDIUM OF FOOD COLLOIDS

Self-Assembly of Food Biopolymers for the Development of Health-Promoting Properties of Food Colloids

Self-assembly due to specific kinds of biopolymer interactions

Surfactant-based self-assembly of proteins

Surfactant-based self-assembly of polysaccharides

Manipulation of food colloid properties through biopolymer self-assembly

Concluding remark

Bibliography

Effects of Interactions between Different Biopolymers on the Properties of Food Colloids

Impact of physical interactions between biopolymers on structure and stability of colloidal systems

Thermodynamically unfavourable interactions between biopolymers in the bulk

Thermodynamically favourable interactions between biopolymers in the bulk

Concluding remarks

Bibliography

BIOPOLYMER INTERACTIONS AT THE INTERFACES IN FOOD COLLOIDS

Introduction to Part Four

Bibliography

Biopolymer Interactions in Adsorbed Layers: Relationship to Properties of Food Colloids

Proteinprotein interactions in adsorbed layers

Proteins + surfactants at interfaces

Proteins + polysaccharides at interfaces

Particles at the interface of a phase-separated mixed biopolymer system

Enzymatic hydrolysis in the presence of biopolymer adsorbed layers

Concluding remarks

Bibliography

Index

About the Authors

Maria G. Semenova, DrSci (2008) in Chemistry, Institute of Biochemical Physics of RAS, is head of the laboratory. She has published extensively on thermodynamic analysis of the impact of biopolymer interactions on structure formation in food colloids (Food Hydrocolloids, 2007, 21, 23-45) Eric Dickinson, Ph.D. (1972) in Physical Chemistry, University of Sheffield, is Professor of Food Colloids at the University of Leeds. He has published extensively on food colloids and biopolymers, including "An Introduction to Food Colloids" (Oxford University Press, 1992).

Subject Categories

BISAC Subject Codes/Headings:
TEC055000
TECHNOLOGY & ENGINEERING / Textiles & Polymers