Biopolymers in Food Colloids: Thermodynamics and Molecular Interactions

ISBN-13: 9789004171862 / Angielski / Twarda / 2010 / 384 str.

Maria Germanovna Semenova; Eric Dickinson

Opis

The book provides a link between the physical chemistry and self-assembly of biopolymer-based dispersed systems and the increasing requirement of the food technologist to use modern colloid science in product formulation.

Spis treści

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

O autorze

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).