Food biopolymers: Structural, functional and nutraceutical properties

✍ Scribed by Adil Gani (editor), Bilal Ahmad Ashwar (editor)

• Publisher: Springer
• Year: 2021
• Tongue: English
• Leaves: 435
• Category: Library

✦ Synopsis

Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers from plant, animal and marine sources. The text focuses on the structural characteristics of biopolymers including starch, non-starch polysaccharides, proteins and fats. A full section is dedicated to the nutraceutical potential and applications of these polymers. Further sections provide comprehensive overviews of the development of functional food products and important data on biopolymer behavior and nutraceutical potential during processing. Researchers hoping to gain a basic understanding of the techno-functional, nutraceutical potential and applications of food biopolymers will find a singular source with this text.
The first section of this work focuses on the the structure, functions, bioactivity and applications of starches. The next chapters cover non-starch polysaccharides. Further sections are dedicated to proteins, lipids and oils. A detailed overview is provided for each, followed by application procedures, specifics on individual types, proteins and enzymes, and nutraceutical properties. This work can be used as a singular source for all relevant information on food biopolymers and their structural and functional properties, including their potential to increase food quality, improve shelf life, and reduce pollution and waste in the food industry.

✦ Table of Contents

Contents
Part I: Starch: Structure, Functions, Bioactivity and Applications
Starch: An Overview
Introduction
Starch Chemistry
Physicochemical and Functional Characteristics of Starch
Starch Gelatinization and Retrogradation
Pasting Properties
Modification of Starch
Applications of Modified Starches
Conclusions
References
Resistant Starch and Slowly Digestible Starch
Introduction
RS1
RS2
RS3
RS4
RS5
Sources
Formation of Resistant Starch and Slowly Digestible Starch
Physical Modifications
Enzyme Treatment
Chemical Modifications
Genetic Modification
Factors Influencing the Formation of RS and SDS
Starch Structure
Heat and Moisture
Interactions of Starch with Other Components
Processing Conditions
Determination of Resistant Starch and Slowly Digestible Starch
Conclusion
References
Neutraceutical Properties of Resistant Starch
Overview
Definition
Sources of Resistant Starch
Slowly Digestible Starch
Nutraceutical Potential of Resistant Starch
Prebiotic Potential of Resistant Starch
Anti-Cancerous Properties
Hypoglycemic Properties
Hypolipidemic Properties
Mineral Absorption
Conclusion
References
Recent Advances in the Application of Starch and Resistant Starch and Slowly Digestible Starch
Starch Edible Films and Coatings
Introduction
Film Forming Ability of Starch and Manufacturing
Starch as an Active Packaging Films and Coatings
Starch Nanocomposites Films
Encapsulation of Bioactive Compounds
Native and Modified Starch as Encapsulating Agent
Resistant Starch as Encapsulating Agent
Functional Ingredient in Food Systems
Food Applications of Starch
Starch as a Thickener
Starch as a Gelling Agent
Starch as a Fat Mimetic
Starch as Texture Improver
Resistant Starch as a Functional Ingredient
Sources of Resistant Starch
Food Applications of RS
Resistant Starch as Prebiotic
Prebiotics
Significance and Application of RS as a Prebiotic
Criteria I
Criteria II
Criteria III
Starch as Nano Delivery System for Bioactive Compounds
Other Applications of Starch
Modified Starches Used in Biomedical Applications
Compatibility of Starch and Starch Based Products for Biomedical Applications
Biomedical and Pharmaceutical Uses of Starch
Modified Starches in Drug Delivery
Modified Starch as Excipient in Pharmaceutical Formulations
Starch as Plasma Volume Expander
Starch as Tablet Disintegrant
Starch in Bone Tissue Engineering
Miscellaneous Uses in Pharmaceutical Industry
Conclusion
References
Part II: Non-starch Polysaccharides: Structure, Functions, Bioactivity and Applications
Beta-Glucans
Introduction
Classification, Isolation and Purification
Classification
Isolation
Hot-Water Extraction
Alkaline Extraction
Acidic Extraction
Enzymatic Extraction
Ultrasound-Assisted Extraction
Microwave Extraction
Purification of Beta-Glucan
Structural and Solution Behavior
Structural Features
Solution Behaviour
Modifications
Chemical Modification by Sulfonylation
Chemical Modification by Carboxymethylation
Chemical Modification by Phosphorylation
Chemical Modification by Acetylation
Nutraceutical Properties
Anti-Oxidant Property
Immuno-Modulatory Property
Anti-Hypercholesterolemic Property
Hypoglyceamic Property
Anticancerous Property
Recent Advances in Application of Beta-Glucan
Applications in Foods
Applications in Medicine
Applications in Cosmetics
Conclusion
References
Pectin
Introduction
Classification, Isolation and Purification
Classification
Isolation
Conventional Acid Extraction
Enzymatic Methods
Non-Conventional Methods
Microwave-Assisted Extraction (MAE)
Enzyme-Assisted Extraction (EAE)
Electro-Magnetic Field Assisted Extraction (EME)
Subcritical Water Extraction (SWE)
Ultra Sound Assisted Extraction (UAE)
Purification of Pectin
Structure and Solution Behaviour
Pectin Polysaccharide Structure
Homogalacturonan (HGA)
Rhamnogalacturonan I (RG-I)
Rhamnogalacturonan II (RG-II)
Solution Behaviour
Gel Forming Ability of Pectin
High Methoxy Pectin (HMP)
Low Methoxy Pectin (LMP)
Amidated Low Methoxy Pectin (ALMP)
Factors Affecting the Gelation Process
Rheology of Mixed Pectin Systems
Modification of Pectin
Developing New Technologies
Pulsed Electric Field Assisted Extraction (or PEF)
Enzyme-Assisted Extraction (or EAE)
Microwave-Assisted Extraction (or MAE)
Modification of Pectin Macromolecules
Modification of Pectin with Physical Treatment
Modification of Pectin with Enzymatic Treatment
Modification of Pectin with Chemical Treatment
Miscellaneous Modifications of Pectin by Blending with Proteins
Blending with Proteins
Modification of Pectin by Graft Copolymerization
Modification of Pectin by Thiolation
Sun Drying Modification
Applications of Pectin
Delivery of Probiotics
As a Source of Prebiotics
As an Emylsifying Agent
Uses in Active Packaging and Food Preservation
Nutraceutical Potential
Metabolism of Cholesterol
Role in Prevention of Cancer
Conclusions
References
Arabinoxylans
Occurrence and Structure
Classification, Isolation and Purification of Pentosans
Physicochemical Properties of Arabinoxylans
Viscosity
Water Holding Capacity
Gelation
Foam Stabilization
Arabinoxylans and Baking Performance
Modification of Arabinoxylans
Physical Modification
Chemical Modification
Enzyme Modification
Nutraceutical Potential of Arabinoxylan
Recent Advances in Application of Arabinoxylans
Conclusion
References
Dietary Gums
Introduction
Classification of Gums
Gum Arabic
Gum Tragacanth
Pectin
Guar Gum
Gum Karaya
Microbial Gums
Carrageenan Gum
Alginate Gum
Modification of Dietary Gums
Gellan Gum
Xanthan Gum
Dextrin Gum
Animal Origin
Methods for Modification of Gums
Cross-Linking of Gums
Ultrasonic Modification of Gums
Modification of Gums by Grafting
Recent Advances in Beta Glucan Application
Introduction
Application of β-Glucans in Food Products
Beta Glucan Applications as Food Additive
Beta-Glucan Application in Bakery Products
β-Glucan Applications in Meat Products
β-Glucan and Dairy Products
β-Glucan and Pasta Products
Conclusion
References
Part III: Proteins: Structure, Functions and Applications
Food Biopolymers: Structural, Functional, and Nutraceutical Properties: Food Proteins: An Overview
Introduction
Protein Structure
Favorable Interactions in Protein Molecules
Non-Covalent Bonds
Hydrophobic Interactions
Electrostatic Interactions
Covalent Bonds
Classification of Proteins
Main Storage Proteins of Cereals
Functional Properties of Proteins
Solubility
Gel Forming Properties
Emulsifying Properties
Film Forming Properties of Proteins
Protein Modification
Conclusion and Future Directions
References
Bioactive Peptides Derived from Different Sources
Introduction
Potential Sources of Bioactive Peptides
Milk and Milk Products
Plants
Agro-Industrial Wastes
Formation of Bioactive Peptides
Gastrointestinal (GI) Digestion
Chemical Hydrolysis
Enzymatic Hydrolysis (In Vitro)
Microbial Fermentation (In Vitro)
Characterization and Analysis of Bioactive Peptides
Identification of Sequence by Edman Degradation
Capillary Electrophoresis (CE)
Chromatographic Techniques
Mass Spectrometry (MS)
Processing of Bioactive Peptides
Safety of Bioactive Peptides
Future Trends
Conclusion
References
Nutraceutical Properties of Bioactive Peptides
Introduction
Prevention of Cancer
Hypoglycemic Effects
Antihypertensive Effects
Opioid Properties
Other Bioactive Properties Exerted by Bioactive Peptides
Conclusions
References
Recent Advances in Analysis of Food Proteins
Introduction
Spectrophotometric Methods
UV Visible Light Spectroscopy
UV Visible Absorption Spectroscopy
Protein Estimation by Near UV Absorbance; A280 Method (Range 20–3000 μg)
Protein Estimation by Far UV Absorbance; A205 Method (Range 1–100 μg)
Fluorescence Emission Method
Fluorescence Properties of Aromatic Amino Acids
Circular Dichroism Spectroscopy
Mass Spectrometry (MS)
Modes of Mass Spectroscopy
Fast Atom Bombardment Mass Spectrometry (FAB-MS)
Electro-Spray Ionization Mass Spectrometry (ESI-MS)
Matrix-Assisted Laser Desorption Mass Spectrometry (MALD-MS)
Chromatographic Methods of Food Protein Analysis
Column Chromatography
Ion-Exchange Chromatography
Principle and Method
Affinity Chromatography
Principle and Method
Immunobiological Methods
Western Blotting
Immunoelectrophoresis
Immuno-Precipitation (IP)
Mass Spectrometry Based Immunoprecipitation
Immunostaining
SDS-Polyacrylamide Gel Electrophoresis (SDS-PAGE)
Two-Dimensional Gel Electrophoresis (2-DE)
Chemical Methods
Direct Protein Determination
Amino Acid Analysis
Indirect Protein Determinations
Kjeldahl Method
UV Absorption Method
Biuret Method and Its Modification
Lowry (Folin-Ciocalteau) Method
Bradford Method (CB Dye-Binding Assay)
Conclusion
References
Proteins as Enzymes
Introduction
Proteinaceous Nature of Enzymes and Substrate Binding
Classification of Enzymes
Structural Characterization of Enzymes
X-ray Crystallography
Nuclear Magnetic Resonance (NMR) Spectroscopy
Conclusions
References
Exogenous Enzymes
Introduction
Production of Exogenous Enzymes
Amylolytic Enzymes
Proteolytic Enzymes
Cellulases
Xylanases
Pectinases
Mannanases
Safety of Exogenous Enzymes
Applications of Exogenous Enzymes in Different Food Systems
Food Industry
Animal Feed
Recent Advances in the Development of Food Enzymes
Immobilization
Conclusion
References
Advances in the Application of Food Proteins and Enzymes
Introduction
Protein Hydrolysates
Chemical Hydrolysis
Enzymatic Hydrolysis
Bioactivity of Protein Hydrolysates
Antioxidant Activity
Anti-Hypertensive Activity
Immunomodulatory Activity
Anti-Cancer Activity
Anti-Diabetic Activity
Edible Films and Coatings
Protein Based Edible Films and Coatings
Zein
Wheat Gluten
Legume
Gelatin
Casein
Whey Protein
Encapsulation of Bioactive Compounds
Phenolic Compounds in Plants
Anthocyanins
Flavanols
Curcumin
Flavan-3-Ols
Proanthocyanidins (PACs)
Phenolic Acid Derivatives
Proteins as Nano Delivery Systems for Bioactive Compounds
Protein Based Nanoparticles (PBNs)
Cereal Proteins
Legume Proteins
Whey Proteins
Caseins
Gelatins
Techniques for Prepration of Protein-Based Nanodelivery Systems
Coacervation
Nano-Precipitation
Nanoemulsification
Nanoemulsions Prepared by High Pressure Homogenisation
Nanoemulsions Prepared by Microfluidisation
Nanoemulsions Prepared by Ultrasonication
Nano-Spray Drying
Electrospinning and Electrospraying
Other Applications
Protein Engineering and Immobilization
Conclusion
References
Part IV: Lipids and Oils: Nutraceutical Properties
Lipids and Oils: An Overview
Introduction
Lipids in Foods
Classification of Lipids
Simple Lipids
Fats and Oils
Waxes
Compound Lipids
Phospholipids
Glycerophospholipids
Sphingophospholipids
Glycolipids
Lipoprotein
Derived Lipids
Fatty Acids
Saturated Fatty Acids
Unsaturated Fatty Acids
Steroids
Terpenes
Carotenoids
Physicochemical and Structural Characterization of Lipids
Physicochemical Characterization of Lipids
Crystallization
Melting Point
Smoke, Flash and Fire Point
Rheology
Structural Characterization of Lipids
Chromatographic Analysis of Lipids
Other Methods
Modification of Lipids
Methods of Modification of Lipids
Blending
Fractionation
Hydrogenation
Interesterification Using a Chemical Catalyst
Interesterification Using an Enzymatic Catalyst
Oilseeds Modified by Seed Breeding
Animal Fats Modified Through Nutritional Changes
Conclusion
References
Nutraceutical Properties of Lipids
Introduction
Prevention of Cancer
Hypoglycemic Effect
Reduction of Bile Stone Formation
Mineral Absorption
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Hypocholesterolemic Effects
References
Index