Non-covalent interactions between proteins and polysaccharides.
Foods with novel or improved properties can be created by utilizing non-covalent interactions between proteins and polysaccharides. In solution, either attractive or repulsive interactions between proteins and polysaccharides can be used to create microstructures that give foods novel textural and sensory properties. At interfaces, attractive electrostatic interactions can be used to create food emulsions with improved stability to environmental stresses or with novel encapsulation-release characteristics.
McClements
David Julian
DJ
Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States. mcclements@foodsci.umass.edu <mcclements@foodsci.umass.edu>
D001704:Biopolymers / Q000737:chemistry; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D045703:Emulsifying Agents / Q000737:chemistry; D004655:Emulsions / Q000737:chemistry*; D005524:Food Technology / Q000379:methods*; D009821:Oils / Q000737:chemistry; D011134:Polysaccharides / Q000737:chemistry*; D011506:Proteins / Q000737:chemistry*; D014867:Water / Q000737:chemistry
D001704:Biopolymers; D045703:Emulsifying Agents; D004655:Emulsions; D009821:Oils; D011134:Polysaccharides; D011506:Proteins; D014867:Water