1st Edition

Biopolymers in Food Colloids: Thermodynamics and Molecular Interactions

    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.

    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

    Biography

    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).