Interaction of Food Macromolecules

The Matrix of Future Foods

Ibrahim Khalifa, Zou Xiaobo, Soottawat Benjakul

• Publisher: Academic Press
• Year: 2025
• Topic: Technology & Engineering
• eBook ISBN:
  9780443240454
• Subtopic: Food Science
• Index: Technology & Engineering

Interaction of Food Macromolecules: The Matrix of Future Foods provides a detailed understanding on why biological macromolecules, i.e., proteins, lipids, and carbohydrates with ligands interactions are essential to understanding biology at the molecular level. The book aims to create a multidisciplinary forum of discussion on the interaction between macromolecules and ligands, providing an understanding on how biological macromolecules with ligands interactions are central to facilitating the discovery, design, and development of future, functional foods. In addition, it outlines information available on the macromolecules-ligands interaction that happens inside the food matrixes and inside our bodies.Knowing about the mechanisms responsible for the macromolecules-ligands recognition and binding facilitates the discovery, design, and development of future and functional foods. - Discusses how the interaction between macromolecules and ligands facilitates the discovery, design, and development of future, functional foods - Shows how macromolecules can affect foods' stability, functionality, physicochemical behaviors, and bioavailability - Outlines how binding models such as lock-and-key, induced fit, and conformational selection of macromolecule-ligands affect the overall properties of food and foodstuffs

Table of contents

• Cover image
• Title page
• Copyright
• Table of Contents
• Contributors
• About the Editors
• CHAPTER 1 Introduction to food macromolecule interaction
• CHAPTER 2 Types of ligands and their function in the food matrices: Chemistry, functionality, and stability
• CHAPTER 3 Plant protein–ligand interactions: Interaction mechanism, binding forces, measuring, and overall features
• CHAPTER 4 Animal protein-ligand interactions
• CHAPTER 5 Fiber–ligand interactions
• CHAPTER 6 Starch-ligand interactions
• CHAPTER 7 Gum–ligand interactions
• CHAPTER 8 Mono/di saccharide–ligand interactions
• CHAPTER 9 Lipid–ligand interactions: Mechanism elucidation, binding forces, measuring methods, and overall features
• CHAPTER 10 Lipid–protein interactions in food systems: Mechanisms, thermodynamics, and analytical approaches
• CHAPTER 11 Protein–polysaccharide interactions: Interaction mechanism, binding forces, and overall features
• CHAPTER 12 Protein–protein interactions: Interaction mechanism, binding forces, measuring, and overall features
• CHAPTER 13 Employing the macromolecules–ligands binding in the future food manufacturing
• Index