Interaction of Food Macromolecules

Auteur
Ibrahim Khalifa is Assistant Professor in the Food Technology Department at Benha University in Moshtohor, Egypt. Khalifa is a member of many scientific committees and has participated in many international conferences, workshops, and training modules. He has published more than 70 articles, and is the PI of Egypt-Italy project and Co-PrincipaI Investigator of 3 projects, including 1 with Bulgarian Academy of Science. He has voluntarily reviewed for more than 10 reputed journals and has 6 years of teaching experience. Dr. Zou Xiaobo currently works at the School of Food and Biological Engineering, Jiangsu University, where he servers as a professor. Dr. Zou's research interests are in the area of quality evaluation of food and agricultural products. He has 392 publications to his credit, most of which are in nondestructive detection on quality of food and agricultural products, colorimetric sensors, electrochemical sensors, imaging technology, 3D printing of foods, and intelligent food packaging. He has published 28 book chapters and edited 3 books.Dr. Soottawat Benjakul is a professor in Food Science and Technology, Prince of Songkla University. He obtained his PhD in Food Science and Technology from Oregon State University and has more than 25 years of experience in seafood science and technology. His major fields of interest are seafood quality and valorization of fish processing byproducts. His current research interests include investigating non-thermal processes for shelf-life extension of seafood and seafood products. Dr. Benjakul established and served as director of the International Center of Excellence in Seafood Science and Innovation to strengthen and expand seafood research in southeast Asia.

Texte du rabat
All activities in living things are based on molecular recognition, which is the interaction of different small molecules or biological macromolecules. Proteins, lipids, and carbohydrates are very important classes of biological macromolecules; their function is to bind to themselves or other molecules, especially the small molecules which we call ligands. Interaction of Food Macromolecules: The Matrix of Future Foods provides a detailed understanding why biological macromolecules, i.e., proteins, lipids, carbohydrates with ligands interactions are essential to understanding biology at the molecular level. Knowing about these mechanisms responsible for the macromolecules-ligands recognition and binding will facilitate the discovery, design, and development of future and functional foods. This book aims to create a multidisciplinary forum of discussion on the interaction between macromolecules and ligands. It provides an understanding of how biological macromolecules with ligands interactions are central to facilitating the discovery, design, and development of future, functional foods. It outlines the information available about the macromolecules-ligands interaction that happens inside the food matrixes and inside our bodies and how this interaction can enhance the functionality, technological aspects, storage stability, thermal stability, digestibility, foaming properties, encapsulation, and emulsifying properties of food.

Contenu

1. Introduction to Food Macromolecule Interaction 2. Types of ligands and their function in the food matrixes 3. Plant-protein-ligand interactions 4. Animal-protein-ligand interactions 5. Fiber-ligand interactions 6. Starch-ligand interactions 7. Gum-ligand interactions 8. Mono/di saccharide-ligand interactions 9. Lipid-ligand interactions 10. Lipid-protein interactions 11. Protein-Polysaccharide interactions 12. Protein-protein interaction 13. Employing the macromolecules-ligands binding in the future food manufacturing