Advances in Biopolymers. Molecules, Clusters, Networks, and Interactions

Front matter
......Page 1
Copyright......Page 2
Foreword......Page 3
Preface......Page 4
1 New Views of Protein Structure: Implications for Potential New Protein Structure-Function Relationships......Page 7
Historical Background of Protein Folding......Page 8
α-Lactalbumin and the Molten Globule State......Page 10
Multi-State Unfolding of Globular Proteins and Pre-Molten Globule State......Page 11
How Random is a Random Coil?......Page 13
Energy Landscape Theory......Page 14
Introducing Intrinsic Disorder Phenomenon......Page 15
Three Dimensional Structures and Molecular Modeling Studies......Page 17
Conclusion......Page 20
References......Page 21
2 Polysaccharides: Molecules, Clusters, Networks, and Interactions......Page 25
Introduction......Page 26
Polysaccharide Molecules: Primary and Secondary Structures......Page 27
Analysis of the Different Higher Structures of Polysaccharides......Page 28
Carrageenans......Page 31
Alginate......Page 32
Pectins......Page 33
Gellan......Page 34
Synergistic interactions of carrageenans and agars with galactomannans and glucomannans......Page 35
Gelation of xanthan with galactomannans and glucomannans......Page 36
Future Outlook......Page 37
References......Page 38
3 Collagen Networks: Nature and Beyond......Page 41
Collagen Structure......Page 42
Collagen as a Raw Material......Page 43
Experimental Tanning Model......Page 45
Thermal stability......Page 46
Crosslinking studies......Page 49
Conclusions......Page 53
References......Page 54
4 New Views of Protein Structure: Applications to the Caseins: Protein Structure and Functionality......Page 57
Historic Views of Casein Structure......Page 58
Implications of the "New View" for Protein Structure......Page 59
Classification of CNs Among the New Intermediate States......Page 63
Environmental Effects on CN Monomer Size and Classification......Page 68
Casein Hydration......Page 69
Amyloid Formation and Casein Secretion......Page 70
Conclusion......Page 72
References......Page 73
5 Importance of C-Terminal Region of Bovine β-Casein......Page 76
Introduction......Page 77
Circular dichroism (CD) spectroscopy......Page 78
Fluorescence spectroscopy......Page 80
Analytical ultracentrifugation......Page 81
Characterization of the protein fragment, β-CN-(f1-192)......Page 82
Reduction of self-association in β-CN-(f1-192)......Page 83
Secondary structure comparison between β-CN-(f1-192) and β-CN......Page 85
Effect of temperature on the secondary structure of β-CΝ-(f1-192)......Page 87
Effect of bulk solvent environment on the secondary structure of β-CN-(f1-192)......Page 90
ANS binding......Page 94
Conclusion......Page 95
References......Page 96
6 κ-Carrageenan Interaction with Bovine and Caprine Caseins as Shown by Sedimentation and NMR Spectroscopic Techniques......Page 98
Preparation of Bovine and Caprine Caseins......Page 100
Solubility Theory and Data Analysis......Page 101
17O NMR Transverse Relaxation Rate Measurements......Page 102
NMR Hydration Theory and Data Analysis......Page 103
Solubility Characteristics......Page 104
Hydration Characteristics......Page 108
A Homologous Molecular Model for αs2-Casein......Page 111
Conclusions......Page 114
References......Page 116
Footnote......Page 119
7 Pasteurization Affects Aggregation of Acidified Milk Dispersions and Pectin......Page 120
Sample Preparation......Page 121
Analysis......Page 122
Results & Discussion......Page 123
Conclusions......Page 126
References......Page 127
8 Characterization of Intercultivar Variation on the Linear Viscoelastic Network Properties of Wheat Gluten II: Effects of Temperature and L-Cysteine......Page 128
Cereal chemistry and rheology: some background......Page 129
The HMW-GS and wheat quality......Page 130
Linear viscoelastic network strength of gluten as an index of wheat quality......Page 132
Materials and Methods......Page 133
Parameterization of gluten stress relaxation curves......Page 134
Effect of temperature on n, S, τ* and G(τ*)......Page 135
Contribution of the reversible network to the viscosity of gluten......Page 137
Effect of added L-cysteine......Page 138
Acknowledgement......Page 140
References......Page 141
9 Cyclobutylthymidine Dimer Repair by DNA Photolyase in Real Time......Page 142
Results and Discussion......Page 144
Acknowledgements......Page 148
References......Page 149
10 Effects of Amylopectin Structure on the Organization and Properties of Starch Granules......Page 150
Molecular Weight of Amylopectin......Page 151
Branch Structures of Amylopectin......Page 153
Enzyme Digestibility of Starch Granules......Page 160
Internal Structures of Starch Granules With Different Polymorphisms......Page 162
References......Page 166
11 Derivatization of Starch Granules as Influenced by the Presence of Channels and Reaction Conditions......Page 169
Introduction......Page 170
Discovery of Starch Granule Channels......Page 171
Effects of Channels on Granular Reactions......Page 174
Methods of Detecting Reaction Patterns Within Starch Granules......Page 176
Relation of Granule Swelling to Reactivity......Page 182
Influence of Reaction Conditions on Starch Granule Derivatization......Page 184
Uniquenesses and Heterogenieties of Starches......Page 186
References......Page 187
12 Supramolecular Structures from Reductive Amination of Starch Fragments......Page 189
Some Structure Properties of the Precursor......Page 191
Global Molecular Parameters of Starch Fragments after Covalent Binding of Aliphatic Amines......Page 193
Evaluation of the Angular Dependence of Scattered Light......Page 194
Summary of Experimentally observed Facts......Page 197
What about alternative models?......Page 199
References......Page 202
Appendix: Summary of some Light Scattering Properties (41).......Page 204
13 Pectin: Networks, Clusters, and Molecules......Page 205
Materials......Page 206
Atomic Force Microscopy......Page 207
Pectin Structure Visualized by Electron Microscopy......Page 208
Physico-Chemical Properties of Pectin in Solution......Page 210
Structure of a Pectin High Methoxy Sugar Acid Gels (SAG) Visualized by Atomic Force Microscopy (AFM)......Page 214
References......Page 217
14 Extraction and Characterization of Pectin from Novel Sources......Page 219
Preparation of pomaces......Page 222
Pomace characterization by FTIR spectroscopy......Page 223
Pectin yields from novel sources......Page 224
Pectin characterization......Page 227
Molecular characterization of mango pectin......Page 228
Conclusions......Page 230
References......Page 231
15 Pectinmethylesterase Modification to Produce Charge Modified Citrus Pectin......Page 234
PME Isolation and Pectin Modification......Page 237
Results and Discussion......Page 238
References......Page 244
16 Chemical Composition of an Effective Emulsifier Subfraction of Gum Arabic......Page 247
Introduction......Page 248
Chemical Treatment of Gum Arabic......Page 251
Separation of Gum Arabic Subfraction Associated with Oil Droplets in a Floating Creamy Layer......Page 252
Results and Discussion......Page 253
References......Page 257
17 Characterization of Functionalized Electroactive Biopolymers......Page 259
Materials and Methods......Page 260
Results and Discussion......Page 262
References......Page 264
18 Functionalizing Chitosan Using Tyrosinase: From the Construction of Bio-Based Products to the Assembly of Stimuli-Responsive Materials for Biofabrication......Page 265
Tyrosinase-catalyzed modification with low molecular weight natural phenols......Page 267
Extending tyrosinase-catalyzed modification to peptides and proteins......Page 269
Exploiting chitosan's stimuli-responsive properties to direct the assembly of protein-chitosan conjugates......Page 270
Acknowledgements......Page 272
References......Page 273
19 Pectin-Based Networks for Non-Food Applications......Page 275
Fabrication and characterization of pectin-protein composite films.......Page 276
Structural properties of pectin-protein composite films.......Page 277
Physical properties of pectin-protein composite films.......Page 278
Physical properties of cross-linked pectin-protein films.......Page 280
Preparation and characterization of paper strips coated with pectin-layered silicate nanocomposite.......Page 282
Physical properties and flame retardancy of paper strips coated with pectin-silica gels.......Page 283
Summary......Page 285
References......Page 286
20 Hydrogels Constructed via β-Hairpin Peptide Self-Assembly......Page 287
Experimental......Page 289
Results and Discussion......Page 291
Thermally Reversible Hydrogels......Page 293
Network and Nanostructure of the Hydrogels......Page 294
Effects of Strand Length......Page 297
Acknowledgements......Page 299
References......Page 300
Author Index......Page 301
A......Page 302
C......Page 303
D......Page 306
E......Page 307
G......Page 308
H......Page 309
L......Page 310
Ο......Page 311
P......Page 312
Q......Page 314
S......Page 315
V......Page 317
X......Page 318
Color Figure Inserts......Page 319