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).