The second edition of this unique book updates the substantial progress that has occurred during the last ten years in many aspects of understanding, measuring and utilizing functional macromolecules. The shift to analyzing mixtures rather than single polymers is assessed and the relevant interactions that are known to take place between the large molecules are examined. A new chapter on high pressure processing is included to show the importance of new methodology to texturize proteins.

Contents

Dilute Solution Viscometry of Food Biopolymers: The intrinsic viscosity. Experimental measurement. Determination of food biopolymer conformation in dilute solution. General conformation and flexibility analysis. Applications to food biopolymers.
Water and Food Macromolecules: Water and the glass transition. Heterogenous systems. Evaluation of water holding in gels.
Gelation of Globular Proteins: Food globular proteins - some native structures. Solution properties of native globular proteins. Kinetic studies of thermally-induced globular protein aggregation and gelation. Microscopy of globular protein gels.
Glation of Polysaccharides: Algal polysaccharides. Plant polysaccharides. Bacterial polysaccharides. Polysaccharide mixtures.
Structural Properties of High Solids Biopolymer Systems:: Calorimetric and heating rheological profiles of biopolymer systems with a co-solute content up to 60%. Mechanical and thermal analysis of low moisture systems containing biopolymer as the principal component. The effect of temperature and frequency of measurement on the viscoelasticity of amorphous synthetic polymers. The use of dynamic oscillation to study the transmutation of high sugar biopolymers from enthalpic networks to entropic rubbery and glassy systems.
Functional Properties of Protein-Polysaccharide Mixtures: Protein-amionic polysaccharide complexes. Limited thermodynamic compatibility of proteins and polysaccharides.
High Pressure Effects on Biopolymers: Thermodynamic considerations. Effects of pressure on protein structure. Effect of pressure modification on protein functionality.
Emulsions and Foams: Interfacial properties. Methods of foam and emulsion preparation. Stability. Macromolecules that stabilize dispersed systems. Oils in foams and emulsions. Measurements of disperse systems.
Index

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