Biopolymer biopolymers

Siede G. Biopolymers. Biopolymers Biopolymers In 53rd Man-Made Fibers Congress, 10th—12th September 2014, Dombim, Austria 2014. 

Mitsutake, A. Sugita, Y. Okamoto, Y., Generalized-ensemble algorithms for molecular simulations of biopolymers, Biopolymers 2001, 60, 96-123... 

Biopolymer-surfactant and/or biopolymer-biopolymer attraction in adsorption layers due to opposite electrical charges of the interacting molecules... 

The set of equations (3.7-3.9) shows that the sign and magnitude of the second virial coefficient provides information on how the behaviour of the macromolecular solution deviates from that of the thermodynamically ideal state, thus reflecting the nature and intensity of the inter-molecular pair interactions (both biopolymer-biopolymer and biopolymer-solvent) (Prigogine and Defay, 1954 Tanford, 1961 Ogston 1962 ... 

Nagasawa and Takahashi, 1972). More specifically, the value of the second virial coefficient determines the excess chemical potential, juE (also known as the excess partial molar Gibbs free energy), which characterizes the formation of biopolymer-solvent and biopolymer-biopolymer pair contacts ... 

Table 3.1 The influence of the character of the biopolymer-biopolymer interactions on the protein loading on emulsion oil droplets.

In this chapter we have outlined how the use of a universal thermodynamic approach can provide valuable insight into the consequences of specific kinds of biopolymer-biopolymer interactions. The advantage of the approach is that it leads to clear quantitative analysis and predictions. It allows connections to be made between the molecular scale and the macroscopic scale, explaining the contributions of the biopolymer interactions to the mechanisms of microstructure formation, as well as to the appearance of novel functionality arising from the manipulation of food colloid formulations. Of course, we must remind ourselves that, taken by itself, the thermodynamic approach cannot specify the molecular or colloidal structures in any detail, nor can it give us information about the rates of the underlying kinetic processes. 

Semenova, M.G. (1996). Factors determining the character of biopolymer-biopolymer interactions in multicomponent aqueous solutions modelling food systems. In Parris, N., Kato, A., Creamer, L.K., Pearce, J. (Eds). Macromolecular Interactions in Food Technology, ACS Symposium Series No. 650, Washington, D.C. American Chemical Society, pp. 37 19. 

Van der Waals forces act between all groups to some extent, but they rarely have a crucial or predominant influence on the net biopolymer-biopolymer interactions. 

At small solute concentrations the second virial coefficient is the main contributor to the value of n, and so in practice the general equation (5.16) is usually restricted to just the term containing the second virial coefficient. At this level of approximation, the osmotic pressure of a ternary solution (biopolymer, + biopolymer, + solvent) may be expressed in the following simple form using the molal scale (Edmond and Ogston, 1968) ... 

Here, as previously, the solvent is taken as component 1, one of the biopolymers is the /-component, while another is the /-component m, mr and m,j are the concentrations (moles per kg of water) of the components An and Ajj are the second virial coefficients (m3/mol) characterizing the like pair interactions of the types biopolymer -biopolymer and biopolymer,-biopolymer, respectively and Ay is the cross second virial coefficient corresponding to the biopolymer -biopolymer pair interaction. 

In data analysis, it is conventional to plot TVC versus C for the binary solution (biopolymer + solvent) or Yl/im, + m]) versus (mi + mj) for the ternary solution (biopolymer + biopolymer + solvent). The initial slope of the curve can then be used to determine the second virial coefficient... 

Nowadays it is well established that the interactions between different macromolecular ingredients (i.e., protein + protein, polysaccharide + polysaccharide, and protein + polysaccharide) are of great importance in determining the texture and shelf-life of multicomponent food colloids. These interactions affect the structure-forming properties of biopolymers in the bulk and at interfaces thermodynamic activity, self-assembly, sin-face loading, thermodynamic compatibility/incompatibility, phase separation, complexation and rheological behaviour. Therefore, one may infer that a knowledge of the key physico-chemical features of such biopolymer-biopolymer interactions, and their impact on stability properties of food colloids, is essential in order to be able to understand and predict the functional properties of mixed biopolymers in product formulations. 

The term food colloids can be applied to all edible multi-phase systems such as foams, gels, dispersions and emulsions. Therefore, most manufactured foodstuffs can be classified as food colloids, and some natural ones also (notably milk). One of the key features of such systems is that they require the addition of a combination of surface-active molecules and thickeners for control of their texture and shelf-life. To achieve the requirements of consumers and food technologists, various combinations of proteins and polysaccharides are routinely used. The structures formed by these biopolymers in the bulk aqueous phase and at the surface of droplets and bubbles determine the long-term stability and rheological properties of food colloids. These structures are determined by the nature of the various kinds of biopolymer-biopolymer interactions, as well as by the interactions of the biopolymers with other food ingredients such as low-molecular-weight surfactants (emulsifiers). 

BIOPOLYMERS. Biopolymers are the naturally occurring macromolec-ular materials that are the components of all living systems. There are three principal categories of biopolymers, proteins nucleic adds and polysaccharides. See also Carbohydrates. Biopolymers are formed through condensation of monomeric units i.e., the corresponding monomers are amino acids, nucleotides, and monosaccharides for proteins, nucleic acids, and polysaccharides, respectively. The term biopolymers is also used to describe synthetic polymers prepared from the same or similar monomer units as are the natural molecules. 

Martino, M., and Tamburro, A. M. (2001). Chemical synthesis of cross-linked poly(KGGVG), an elastin-like biopolymer. Biopolymers 59, 29-37. 

A. Cesaro, A. Ciana, T. Delben, G. Manzini and S. Paoletti, Physicochemical Properties of Pectic Acid. I. Thermodynamic Evidence of a pH-Induced Conformational Transition in Aqueous Solution. Biopolymers Biopolymers, 21 (1982) 431. 

Ly, Y. J. Jane L.A. Johnson. Soy proteins as biopolymers. Biopolymers from Renewable Resources D. Kaplan, Ed., Springer-Verlag Heidelberg, Germany, 1998 pp. 144—176. 

Drop-in biopolymers biopolymers identical to the current petroleum-based polymers but... 

These conditions generally require that the reaction partners themselves have either large dipole moments or large polarizabilities or a high density of fixed ionic groups. The structures which fulfill these conditions are macromolecules and macromolecular organizations such as polyionic biopolymers, biopolymer complexes, or biomembranes. 

Nevertheless, X-ray structural analysis in combination with dynamic assisting methods unraveled impressive pictures of both biopolymer-biopolymer and biopolymer-... 

In a multi-component biopolymer system (like starch-cellulose films), each biopolymer engages in biopolymer-biopolymer interactions contributing each one and both to the system properties. Occasionally, these interactions are more important than individual actions. A neat starch film will always display high water absorbency properties, this fact impeding the its application for most water resistance applications. 

MacEwan SR, Chilkoti A (2010) Elastin-like polypeptides biomedical applications of tunable. Biopolym Biopolym 94 60-77... 

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