Modern Biopolymer Science (eBook)

Front cover 1
MODERN BIOPOLYMER SCIENCE 4
Copyright 5
Contents 6
Contributors 8
Preface 10
CHAPTER 1 Biopolymer Network Assembly:Measurement and Theory 12
1.1 Biopolymer Networks and Gels 12
1.2 Rheological Characterization of Biopolymer Gels 15
1.3 Theoretical Aspects 23
1.4 Conclusions 35
Acknowledgments 36
References 36
CHAPTER 2Gelation: Principles, Models and Applications to Proteins 40
2.1Introduction 40
2.2Modeling gel networks and their rheological behavior 41
2.3 Molecular mechanisms causing aggregation/gelation 69
2.4Gel structure type 76
2.5Gel Texture: oral processing, rheology/fracture, microstructure and sensory ANALYSIS 81
2.6Concluding remarks and future challenges 89
Acknowledgments 90
References 90
CHAPTER 3 Antifreeze Proteins:Their Structure,Binding and Use 104
3.1Antifreeze Proteins 104
3.2AFP Properties 109
3.3AFP Mechanism ofnbspFunction 129
3.4Applications of AFP 132
References 135
CHAPTER 4Biopolymers in Food Emulsions 140
4.1Introduction 140
4.2Emulsion Science And Technology Terminology 140
4.3Emulsion Droplet Characteristics 142
4.4Production Of Food Emulsions 145
4.5Emulsion Stability 148
4.6Physicochemical Properties of Food Emulsions 157
4.7Biopolymer Emulsifiers 163
4.8Biopolymer Texture Modifiers 171
4.9Conclusions 174
References 174
CHAPTER 5Functional Interactions in Gelling Biopolymer Mixtures 178
5.1Introduction 178
5.2Applicability of Polymer Blending Laws tonbspBiphasic Networks 181
5.3Phase Composition 183
5.4Blending Law Analyses of Gelatin-Calcium Pectinate Co-Gels 185
5.5Co-Gelation of Whey Protein Isolate (WPI) With Crosslinked Starch 189
5.6Associative Interactions 193
5.7Segregative Interactions in Single-Phase Mixtures 200
5.8Current Understanding and Future Challenges 204
Acknowledgments 205
References 205
CHAPTER 6Effect of Processing on Biopolymer Interactions 210
6.1Introduction 210
6.2Fluid/Sheared Gels 214
6.3Water-In-Water Emulsions 221
6.4 Processing Inside People 223
6.5The Future 231
Acknowledgments 232
References 232
CHAPTER 7Unified Application of the Materials-Science Approach to the Structural Properties of Biopolymer Co-Gels throughout the Industrially Relevant Level of Solids 236
7.1Introduction and Overview of Product Development Concerns That Necessitated Work In Phase-Separated Biopolymer Gels 236
7.2Experimental Methods of Pinpointing Phase-Separation Phenomena in Mixed Gels 238
7.3 Utilization Of Reaction Kinetics To Identify Phase-Separation Phenomena In Biopolymer Mixtures 246
7.4Quantitative Analysis Of The Structural Properties Of Binary Composite Gels 248
7.5Bridging The Divide Between The Low- And High-Solid Analyses In Binary Co-Gels 253
7.6Molecular Dynamics Of Bioactive Compounds In A High-Solids Carbohydrate Matrix 259
7.7Structural Properties Of Non-Aqueous Systems Used In Controlled Topical Delivery 262
7.8 Concluding Remarks 264
Acknowledgments 265
References 265
CHAPTER 8Mapping the Different States of Food Components Using State Diagrams 272
8.1 Introduction 272
8.2 Glass transition 272
8.3 Glass formation 276
8.4 Determination of glass transition 277
8.5 Water plasticization and plasticizers 278
8.6 Glass transition and water activity 280
8.7 Mechanical properties and relaxations 280
8.8 Stiffness 282
8.9 Collapse phenomena 282
8.10 Stickiness and caking 282
8.11 Glass transitions innbspfrozen foods 283
8.12 Crystallization and recrystallization 284
8.13 State diagrams and stability 284
References 286
CHAPTER 9Structural Advances in the Understanding of Carbohydrate Glasses 288
9.1 Carbohydrate Phase Behavior in the Prediction of Food and Pharmaceutical Stability 288
9.2 Effects of Water on the Structure of Carbohydrate Glasses 290
9.3 Molecular Packing in Glassy Carbohydrates 292
9.4 Structural Aspects ofnbspthe Aging of Carbohydrate Glasses 295
9.5 Dynamic Properties Close to the Glass Transition 296
9.6 Technological Implications 298
9.7 Conclusions and Perspectives 303
Acknowledgments 303
References 303
CHAPTER 10Biopolymer Films and Composite Coatings 306
10.1 Introduction 306
10.2 Mechanisms of Film Formation 306
10.3 Obtaining a Well-Matched Coating 309
10.4 Film-Application Stages and Methods for Testing Films 310
10.5 Selecting Biopolymers for Specific Applications 311
10.6 Edible Protective Films 312
10.7 Novel Products 325
10.8 Non-Food Gum Coatings 327
10.9 Next Generation of Edible Films 327
References 329
CHAPTER 11 Protein + Polysaccharide Coacervates and Complexes: From Scientific Background to their Application as Functional Ingredients in FoodProducts 338
11.1 Introduction 338
11.2 Historical Background 339
11.3 Structures formed during protein + polysaccharide associative phase separation 340
11.4 Protein + Polysaccharide Associative Phase Separation Kinetics 341
11.5 Internal structure of coacervates and interpolymeric complexes 345
11.6 Parameters affectingnbspprotein + polysaccharide attractive electrostatic interaction 350
11.7 Functional properties and potential applications of protein + polysaccharide complexes and coacervates 354
11.8 Main limitations for the use of coacervates and complexes in food applications and encapsulation 364
11.9 Perspectives 366
Acknowledgments 366
References 366
CHAPTER 12Single Molecule Techniques: Atomic Force Microscopy and Optical Tweezers 376
12.1 Atomic force microscopy 376
12.2 Surface forces 397
12.3 Conclusions 404
References 404
CHAPTER 13Dietary Fiber: Fulfilling the Promise of Added-Value Formulations 410
13.1 Recent developments in dietary fiber research 410
13.2 Technological properties of dietary fiber 422
13.3 Dietary fiber products: Chemistry, functional properties and applications in foods 424
13.4 Concluding remarks 451
References 452
CHAPTER 14 Resistant Starch in Vitro and in Vivo:Factors Determining Yield, Structure,and Physiological Relevance 460
14.1 Introduction 460
14.2 Measurement of resistant starch 461
14.3 Health benefits of RS 467
14.4 Effect of processing on resistant starch formation in foods 472
14.5 Model studies of isolated starches 491
14.6 Molecular and microstructural organization of resistant starches 495
14.7 Concluding remarks 507
References 511
CHAPTER 15Glycemic Response Reduction in Processed Food Products 522
15.1 Introduction 522
15.2 Processing and carbohydrate digestibility 522
15.3 The effect of extrusion parameters and processing on foodnbspquality 523
15.4 Manipulating the glycemic impact of extruded snack products 524
15.5 The link between slowly digestible and rapidly digestible carbohydrates and the glycemic impact of processed foods 525
15.6 Use of dietary fiber in manipulating starch digestibility 527
15.7 Conclusion 528
References 528
CHAPTER 16Biopolymers in ControlledhyphenRelease Delivery Systems 530
16.1 Introduction 530
16.2 Drug loading and release 532
16.3 Modeling diffusion 533
16.4 Higuchian model 535
16.5 Swelling 536
16.6 Temperature-sensitive hydrogels 537
16.7 Equilibrium swelling and the Flory-Rehner theory 538
16.8 Approaches to cross-linking 540
16.9 Glutaraldehyde 540
16.10 Genipin 541
16.11 Quinones and phenols 542
16.12 Polyelectrolyte crosshyphenlinking and complexes 543
16.13 Polymer-drug interactions 544
16.14 Collagen 545
16.15 Gelatin 547
16.16 Chitin and chitosan 551
16.17 Celluloses 553
16.18 Alginates 555
Summary 558
Acknowledgments 559
References 559
CHAPTER 17Amyloid Fibrils - Self-Assembling Proteins 570
17.1 Introduction to protein misfolding and fibril formation 570
17.2 Amyloid formation, nature and disease 571
17.3 Why is there such a great interest in amyloid fibrils? 572
17.4 Amyloid fibrils innbspnature 574
17.5 Protein folding and misfolding in the cell 575
17.6 Amyloid formation and biotechnology 575
17.7 Fibril formation pathways 576
17.8 Analytical techniques to study amyloid formation 577
17.9 Techniques for studying amyloid fibril formation 579
17.10 Detection of amyloid fibrils 585
17.11 Alternative models to the cross beta structure 590
17.12 Fibril formation kinetics 590
17.13 Conditions that promote fibril formation 590
17.14 Taking lessons from nature 595
17.15 Nanotubes and nanowires 596
17.16 Fibrillar gels 597
17.17 Future innovations? 599
17.18 Conclusions 599
References 600
CHAPTER 18Hydrocolloids and Medicinal Chemistry Applications 606
18.1 Drug delivery 606
18.2 Tissue engineering 615
18.3 Future horizons 625
Acknowledgments 625
References 625
Index 630