Interaction Between the Polysaccharides and Proteins in Semisolid Food Systems

Zhang, Min; Sun, Chanchan; Li, Qian

doi:10.1016/b978-0-08-100596-5.21474-1

Cited by 14 publications

(8 citation statements)

References 51 publications

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“…Although both layers have a similar average thickness (Figure 2B), the gel layers' mechanical stability to the shear force and their corresponding hydraulic resistances can be quite different. A common explanation reported in the literature is that the gel-like layers with higher PS:PN ratios have stronger polymeric networks than gels with low PS:PN ratios due to the high physical crosslinking density of the PS chains (Le and Turgeon, 2013;Zhang et al, 2018). The strength and the mechanical stability of the gel layer to the shear force most probably result in constant filtration properties.…”

Section: Gel Layer Formation With Aerobic and Anaerobic Sepsmentioning

confidence: 98%

Hydraulic Resistance and Macromolecular Structure of Aerobic and Anaerobic Mixed-Culture Extracellular Polymeric Substances Gel Layers: Opportunities and Challenges

Costa

Gagliano²,

Kemperman

et al. 2022

Front. Environ. Sci.

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Soluble Extracellular Polymeric Substances (sEPS) are a mixture of microbial soluble polymers produced during aerobic or anaerobic treatment of wastewater. Gel layers mainly consisting of sEPS are usually present in the fouling layers of membrane bioreactors (MBRs) and in the dynamic membranes (DMs) of dynamic membrane bioreactors (DMBRs), and their properties have not been thoroughly investigated over the years. In this study, sEPS fractions recovered from aerobic and anaerobic reactors were analyzed and tested to build-up EPS gel layers on a 0.2 µm pore size polycarbonate carrier. Dead-end filtration experiments showed that anaerobic sEPS layers, which have a low polysaccharide:protein (PS:PN) ratio, had a lower hydraulic resistance than the aerobic sEPS gel layers, which show a high PS:PN ratio. Optical Coherence Tomography (OCT) and Confocal Laser Scanning Microscopy (CLSM) analyses highlighted that both layers had similar thicknesses and 3D structural organizations. Fluorescent staining of organics and biovolume analysis revealed that for the anaerobic sEPS (low PS:PN), the abundance of proteins appears to destabilize the polysaccharide network increasing the water permeability through the layer. Additionally, the polysaccharides present in the anaerobic sEPS were mainly of the α-linked type, contributing to a more open crosslinked network within the layer, resulting in the low filtration resistance measured. The filtration characteristics observed in this study for the sEPS layers from anaerobic mixed cultures are of interest for possible future application of those layers as dynamic membranes within anaerobic reactors.

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Section: Gel Layer Formation With Aerobic and Anaerobic Sepsmentioning

confidence: 98%

Hydraulic Resistance and Macromolecular Structure of Aerobic and Anaerobic Mixed-Culture Extracellular Polymeric Substances Gel Layers: Opportunities and Challenges

Costa

Gagliano²,

Kemperman

et al. 2022

Front. Environ. Sci.

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“…Due to the hydrophilic nature of polysaccharides and proteins, colloidal systems are mostly used for the development of edible films and coatings since they can transport and protect a large number of molecules that act as additives (e.g., essential oils) [ 66 , 67 ] and probiotics (e.g., lactic acid bacteria) [ 68 , 69 ]. Colloidal systems do not form a matrix with an ordered grouping in their polymeric components ( Figure 3 B) due to the fact that different types of interactions (e.g., ionic, hydrogen bridges, or electrostatic interaction) can be produced according to the type of biomaterial (i.e., protein or polysaccharide); therefore, they tend to which generate matrices with varied characteristics [ 70 , 71 ].…”

Section: Edible Films and Coatings As Packing Materialsmentioning

confidence: 99%

Edible Films and Coatings as Food-Quality Preservers: An Overview

Díaz‐Montes

Castro-Muñoz

2021

Foods

245

110

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Food preservation technologies are currently facing important challenges at extending the shelf-life of perishable food products (e.g., meat, fish, milk, eggs, and many raw fruits and vegetables) that help to meet the daily nutrient requirement demand. In addition, food preservation has gone beyond only preservation; the current techniques are focused on the fulfillment of two additional objectives, the suitability of the used processes and generation of environmentally friendly products with non-presence of any side effect on health. Moreover, they are also looking for additional nutritional properties. One of these preservation protocols deals with the use of edible films and coatings. Therefore, this review shows an overview of synthetic materials (e.g., glass, aluminum, plastic, and paperboard), as well as the regulations that limit their application in food packaging. Further, this review releases the current-state-of-the-art of the use of films and edible coatings as an alternative to conventional packaging, providing the main features that these biodegradable packaging should meet towards specific uses for the conservation and improvement of various food products. Herein, particular attention has been paid to the main used components (e.g., biopolymers, additives, bioactive, and probiotic components), manufacturing methods (for edible films or coatings) and their application to specific products. In addition, an outlook of the application of edible films and coatings as quality indicators of perishable products is shown.

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“…Colloid systems are polymeric structures composed of proteins or polysaccharides that have been dissolved in an aqueous phase [61]; they create a dense matrix that can shield active substances (such as antimicrobial and antioxidant agents) [53] and permit their controlled release within the matrix [54]. Colloidal systems are primarily used for the development of edible films and coatings because they can transport and protect a lot of molecules that act as additives (for example, essential oils) [55,56] and probiotics (for example, lactic acid bacteria) [57,58]. This is because polysaccharides and proteins are hydrophilic substances.…”

Section: Disperse Systems Forming Edible Films and Coatingsmentioning

confidence: 99%

"Preservation and Packaging Food Recent Methods and Techniques: A Review"

Shaaban¹

2022

BJSTR

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The food sector addresses perhaps of the main business with regards to degree, speculation, and variety. In a forever evolving society, dietary requirements and inclinations are broadly factor. Alongside offering an extraordinary mechanical help for inventive and valued items, the ongoing food industry ought to likewise cover the essential necessities of a consistently expanding populace. In this unique circumstance, designing, examination, and innovation have been joined to offer supportable arrangements in the food business for a solid and fulfilled populace. While wellbeing and prosperity are key drivers of the food business, market influences take a stab at development all through the total pecking order, including unrefined substance/fixing obtaining, food handling, quality control of completed items, and bundling. Food safeguarding strategies have been experimentally utilized starting from the beginning of mankind. Thus, our ancestors used to handle raw materials such as milk, meat or fish in a way that extended their shelf-lives by using practical methods based on what we now know as drying, curing or fermentation. Hundreds of years after the fact and during the modern transformation toward the start of the nineteenth 100 years, Appert fostered the cycle for business cleansing of canned food items, which thusly opened the way to the advancement of safe food items with delayed timeframes of realistic usability. Active food packaging strategies have experienced a tremendous push forward in the last two decades. During this time, the improvement of fresher materials and the consolidation of bioactive mixtures in the bundling films have addressed an upheaval in the food business and have run in equal (and in some cases prodded by) with the improvement of cutting-edge procedures for the recognition of arising and safe food-borne microbes. When the microbial dangers for each sort of food item are known and the microbial targets definitively distinguished, it is an ideal opportunity to conclude what bioactive compound will be more reasonable for every particular application.

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Interaction Between the Polysaccharides and Proteins in Semisolid Food Systems

Cited by 14 publications

References 51 publications

Hydraulic Resistance and Macromolecular Structure of Aerobic and Anaerobic Mixed-Culture Extracellular Polymeric Substances Gel Layers: Opportunities and Challenges

Hydraulic Resistance and Macromolecular Structure of Aerobic and Anaerobic Mixed-Culture Extracellular Polymeric Substances Gel Layers: Opportunities and Challenges

Edible Films and Coatings as Food-Quality Preservers: An Overview

"Preservation and Packaging Food Recent Methods and Techniques: A Review"

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