Gums and Stabilisers for the Food Industry 14 (Special Publications)

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Contents

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Gums and Stabilisers for the Food Industry 14

The Food Hydrocolloids Trust Medal Lecture

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Novel Hydrocolloid Functionality

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Sensory – Texture Relationships

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Hydrocolloid Emulsifiers

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Hydrocolloids and Health

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Interactions in Mixed Hydrocolloid Systems

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Innovative Applications

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Developments in Characterisation

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Subject Index Absorption kinetics, 303 Absorption of carbohydrates, 334 Acacia senegal, 4–12 Acacia seyal, 4–12 Acidified drinks, 495–502 Acidified milk drinks, 503–508 Acridine orange, 335 Adhesive interactions, 105–113 Adsorbed amount, 497–502 Adsorbed layer thickness, 15, 224 Adsorption of complexes, 227 Adsorption of gelatine, 239–244 AFM image, of gum Arabic, 10 AFM image, of gum ghatti, 18 AFM image, of pectin, 14 AFM images, 511, 512 AFM images, of gel particles, 59 AFM studies, 446–453, 477–482, 527–540, 564–570 Agar beads, 321 Agarose, 419–426 Air/water interface, 233–238, 239–244, 568 Albedo, 519–522 Algae, 487–493 Alginate gel beads, 48–52 Alginate particles 55–59 Alginate, 320 Alginate, calcium, 349–357 Alginate, monomer composition, 543–550 Amylase activity, 35 Amylase, 334–339 Amylose content, 553, 555 Anion exchange chromatography, 143–151 Anogeissus latifolia, 16–21 Anti-carcinogenic activity, 363 Anti-inflammatory bioactivity, 367–377 Antioxidant activity, 402–408 Arabic, gum, 280–290 Arabinogalactan protein, 4, 5 Arabinogalactans, 477 Aroma compounds, 195–202

Baking, 351–357 Batter preparation, 73 Battered food, 68–72 Beads, micro- 342–348 Beverage emulsion, 9 Beverage formulations, 203–208 Beverage rheology, 204–208 Beverage, oil-in-water, 251–256 Beverages, 351–357, 503–508 Bilayer emulsions, 276 Binary systems, 409 Binding isotherms, 327 Biomass, microalgae, 487–493 Blood pressure, 311 Bovine serum albumin, 341–348 Bread, 351–357 Brittleness, 169 BSA-stabilised emulsions, 228 Butyrate, 308, 309 Capillary viscometry, 410–417 Carboxymethyl cellulose, 386–391 Cardiovascular health, 359 Carrageenan gels, 490 Carrageenan particles, 56–59 Carrageenan, 427–433, 440–445, 469–476 Carrageenan-caseinate, interactions, 272–278 Carrageenans, hybrid-, 440–445 Caseinate nanoparticles, 326–340 Caseinate-carrageenan interactions, 272–278 Caseinate-stabilised emulsions, 215–220 Cell immobilisation, 79, 80 Cellulose ethers, 40–46 Cellulose gum, 495, 504–508 Cellulose sulphate, 446–453 Cellulosic materials, 457 Chemometrics, 543–550 Chitosan, 341–348 Chlorella vulgaris, 487–493 Cholesterol, 358–366 Citric acid, 519

Subject Index

Citrus fibre, 382, 383 Coacervate, 224 Coacervation, complex, 427–433 Coatings, 513 Coil overlap value, 29 Colloid, protective, 495–502 Colloidal interactions, 569 Colloidal stability, 229 Colour changes, 73–78 Colour measurement, 74 Complex coacervation, 224, 225 Complex formation, 274 Complex viscosity, 559 Complexes, pectin-protein, 477–482 Composites, 454–459 Confocal laser scanning microscope, 471 Confocal microscopy, 41–45, 215 Confocal scanning light microscopy, 334 Conformational transition, 119–121 Consistency 395 Consumer acceptance, 298 Consumer sensory analysis, 69–72 Controlled release, 326–340 Cox-Merz rule, 110 Crayfish flour, 264 Cream structure, 246 Creep analysis, 192 Crispness, 71 Critical overlap concentration, 240 Cross-linked, 447 Crosslinking, gellan gum, 79–86 Crosslinking, glutaraldehyde, 342 Cryo-scanning electron microscopy, 521 Dairy beverage, fortified, 203–208 Dairy desserts, 386–391 Dairy-based beverages, 503–508 Decalactone, 198 Deformation behaviour, of gellan gels, 79–86 Degree of methoxylation, pectin, 165 Depletion flocculation 211–216 Dextran, 224 Dextranase, 224 Diabetes, 362

579

Diacetyl, 198 Diacronema vlkianum, 487–493 Dicalcium phosphate dehydrate, 44 Dietary fibre, 306, 341–348, 349–357, 358–366, 379–384 Dietary supplementation, 308, 310 Diffusing wave spectroscopy, 61–65 Digestible carbohydrates, 334 Digestion conditions, 326–340 Digestion patterns, 336 Digestion, 512 Digestive health, 358–366 Digestive juices, 346 Dilatational modulus, 238 Dispersibility, 116–121, 397 Drinks, acidified, 495–502, 503–508 Droplet size distribution 259–261 Droplet size, 246, 258–260 Droplet size, emulsion 288 DSC exotherms, 424, 425 DSC heating curves, starch, 106, 107 DSC studies, 446–453, 462, 464–466 Dynamic mechanical analysis, 455 Dynamic oscillatory measurements, 471 Dynamic rheological properties, 233–238 Dynamic viscoelasticity, 523, 533–536 Dysphagia, 392–400 Egg protein dispersions, 173–178 Eicosapentaenoic acid, 487–493 Elastic recovery test, 75–78 Elasticity modulus, 169 Electrostatic complexes, 221–231 Emulsification properties, sugar beet pectin, 257–262 Emulsification, 6, 11, 13, 16 Emulsification, polymers for, 252 Emulsification, with complexes, 221–231 Emulsified fats, 512 Emulsifying agents, hydrocolloid, 222 Emulsion characterisation, 246 Emulsion droplet size, 288 Emulsion stabilisation, 221–231 Emulsions, 512 Emulsions, bilayer, 276

580

Emulsions, HPC in, 245–250 Emulsions, mannan, 253 Emulsions, mini-, 297, 298 Emulsions, nano-, 297, 298 Emulsions, oil-in-water, 264–270 Emulsions, stability of, 272–278 Emulsions, storage modulus, 268 Emulsions, xylan, 254 Endo-erosion, 334 Enzymic digestion, 334 Ethyl octanoate, 198 Exothermic peak, 465 Extensional rheometer, 36 Extrusion processing, 114–121 Fat digestion, 512 Fat reduced food, 381 Fat reduction, 297 Fat, role of, 314 Fatty acids, short chain, 307, 310 Fermentable fibre, 321 Ferulic acid, 257 Fibre, 319, 321 Fibre, dietary, 349–357, 358–366 Fibre, Psyllium, 572–576 Fibres, fruit, 379–384 Fibrotic effects, 308 Films, protein, 512 Firmness, 169 Flavedo, 519–521 Flavour compounds, 189 Flavour diffusion, 195–202 Flavour intensity, 300 Flavour perception, 29 Flavour release, 181–193, 195–202, 300 Flaxseed gum, 203–208 Flexural load, 81 Flocculating systems, 211–220 Flow curve modelling, 126, 127 Flow curves, 388, 506 Fluorescence images, 43 Foaming abilities, 330 Foams, 512 Force distance curves, 570 Force microscopy, 480 Force spectroscopy, 569 Force-distance curves, 482

Subject Index

Friction measurements, 301 Fructo-oligosaccharides, 363 Fruit fibre, 379–384 Fruit preparations, 195–202 Fruit spreads, 181–193 FTIR spectra of soy glycinin, 90 Functional foods, 306 Galacaturonic acid blocklength, 142–151 Galactans, 479–482 Galectin, 479–482 Gastric emptying times, 31 Gastric emptying, 319, 321 Gastric, 345 Gastro-activated, 349–357 Gastro-intestinal functionality, 341–348 Gaviscon, 32 Gel particles, 53–59, 300 Gel stiffness, 175 Gel systems, 420–426, 487–493 Gelatine films, 233–238 Gelatine, 419–426 Gelatine, kinetics of adsorption, 239–244 Gelatine, sodium release from, 32 Gelatine-MCC composites, 454–459 Gelatinisation, 107–113 Gelation mechanism, 528 Gelation, 447, 472 Gelation, WPI, 466 Gellan gum, 79–86, 506–508 Gellan gum, molecular structures, 527–540 Gellan, AFM images, 565 Gelling temperature, pectin, 153–163 Gels, 493, 565, 566, 575 Gels, carrageenan, 440–445 Gels, pectin, 164–171 Generalized Procrustes Analyses, 206 Ghatti, gum, 280–290 GI tract, 302 Gibbs-Marangoni equation, 234 Glass transition, of soy glycinin, 90 Glutaraldehyde, 342 Gluten, 265 Glycemic index, 303

Subject Index

Glycinin aggregation, 99 Glycinin, 90 GPC profiles, gum arabic, 284 GPC profiles, gum ghatti, 284 GPC profiles, sugar beet pectin, 261 Granule, starch, 511 Guar gum, 317–319, 409–417 Guar gum, rheology, 124–127 Gum arabic, 4–12, 222, 260, 280–290, 307–312 Gum ghatti, 16–21, 280–290 Gut mechanics, 303 Haematococcus, 487–493 Health benefits, 358–366 Health drinks, 306 Health foods, 293–305 Health, hydrocolloids in, 306–312 High pressure cell, 558–562 High pressure processing, 173–178 High-pressure-induced, 513–517 Huggins constant, 410–417 Hydrated biopolymers, 56–59 Hydration, 396 Hydration, of xanthan gum, 116–121 Hydration, soy protein, 87–95 Hydration, visualisation of, 40–46 Hydrogel, 341 446 Hydrophobin, 295 Hydrostatic pressure, 518 Hydroxypropyl cellulose, 245–250 Hydroxypropylmethyl cellulose, 40–46 Incompatibility, 469 In-mouth analysis, 187 In-nose analysis, 186 Interaction parameters, 413 Interfacial protein films, 512 Interfacial tension, 234 Interference contrast micrographs, 457 Intestinal, 345 Intrinsic viscosity, 240, 241 Inulin, 435–439, 461–467 Kinase, 308, 309 Kinematic viscosity, 412–417 Kinetic curves, 493, 494

581

Kinetics of adsorption, 239–244 Konjac, 321 Kraemer constant, 410–427 Lactalbumin, 461 Lactoglobulin, 224, 427–433, 461, 512, 568 Lecithin, 250 Light microscopy, 456, 462, 466 Limonene oil emulsions, 257–262 Linoleic acid, 403–408 Lipid oxidation, 402–408 Lipid phase, 419–426 Lipids, bioactive, 326–340 Lipoprotein, 358–366 Liposomes, 327 Locust bean gum, 321, 558–562 Locust bean gum, sodium release from, 32 Low calorie food, 379–384 Magnetic resonance images, 32 Magnetic resonance imaging, 341–348 Maillard conjugates, 222 Malonic dialdehyde, 330 Maltodextrin – whey protein, 223 Mannans, as stabilisers, 251–256 Marmalade, 518–523 Mass transfer coefficients, 303 Maturation process, 7 Maturation, 493, 574 Maxwell model, 174 Mayonnaise, 294–297 Mechanical properties, 342–348, 454–459 Mechanical spectra, 69–72, 389, 435–439, 473, 492 Mechanical spectra, of matrices, 196–200 Mechanical spectra, pectin gels, 166–171 Mechanical spectra, starch, 107–113 Melting temperatures, 443 Metalloprotein, 461 Methyl cellulose, 319, 409–417, 446–453 Methylesterase, 141–151

582

Microalgae biomass, 487–493 Microbeads, 342–348 Microcrystalline cellulose, 44, 454–459, 505 Microscopic visualisation, 40–46 Microstructure, 564–570 Milk protein, 326, 440–445 Milk systems, 435–439 Milk, gelation of, 61–65 Mini-emulsions, 297, 298 Moduli, starch, 107 Modulus of elasticity, 169 Molecular weight, 454 Molecular weight, gum Arabic, 5–9 Molecular weight, pectin 132 Morphology, 474 Mouthfeel, 31 Muffins, 73–78 Nanofoods, 510–517 Nanoparticles, 326–340, 513–517 nanoscience, 510–517 Nanosilver particles, 513–517 Nanostructures, 510–517 Nanotechnology, 510–517 NMR properties, 341–348 NMR spectroscopy, 543–550 Nonoemulsions, 297, 298 Oat fibre, 504–506 Obsesity, 313 Oil-in-water beverage, 251–256 Oil-in-water emulsions, 215, 264–270, 272–278 Oral cavity, 301 Oral perception, 300 Orange oil emulsion, 20 Orogenic model, 512 Oscillating bubble technique, 234 Oscillation deformation, 462 Palm, sago, 552–557 Particle size analysis, 496–502 Particle size measurement, 274, 428–433 Particle suspension, 503–508 Particle tracking, 216

Subject Index

Pasting properties, 556 Pea protein, 487–493 Pea starch, 334–339, 511, 566 Pectin demethylation, 141–151 Pectin gel beads, 47–52 Pectin gels, 164–171 Pectin gels, mechanical spectra, 166–171 Pectin methylesterase, 141–151 Pectin particles, 56–59 Pectin rheology, 149–151 Pectin, 181–193, 319 Pectin, alkali scavenger, 129–138 Pectin, degree of methoxylation, 165 Pectin, DWS studies of, 61–65 Pectin, gelling temperature, 153–163 Pectin, health benefits, 358–366 Pectin, high methoxy, 503–508 Pectin, low methoxy, 320 Pectin, rheology, 124–127 Pectin, sugar beet, 12–16, 478–482 Pectin-protein complexes, 477–482 Peel, 510–523 Pepsin, 331, 402–408 Perceived acidity, 299 Perceived taste, 29 Peroxide formation, 404 Phase diagram, 274, 275, 469–476 Phase model, 98, 419–426 Phase separation, 101, 419–426 Phosopholipids, 326–340 Phosphatidylcholine, 326–340 Plantago, 572 Plateau modulus, 265 Polymers, thermal processing, 558–562 Polysaccharide/protein mixtures, 469–473 Polysaccharide-protein complexes, 221–231 Polysaccharides, adsorption, 495 Prebiotic activity, 363 Proprionate, 308, 309 Protein complexes, 477–482 Protein drinks, acidified-, 495–502 Protein films, 512 Protein isolates, 512 Protein monolayer, 227 Protein network, 466, 568

Subject Index

Protein stabilisation, 503–508 Protein, whey, 461–467 Protein-polysaccharide complexes, 221–231 Protein-polysaccharide interactions, 427–433 Protein-polysaccharide mixtures, 469–476 Proteins, 440–445 Proteolysis, 331, 332 Proton transfer reaction, 184, 187 Proton transverse relaxation on glycinin, 92 Psyllium fibre, 572–576 Psyllium, 320, 321 Raman spectroscopy, 543–550 Reaction kinetics, 101 Rehydration, 54–59 Renal blood flow, 310 Renal disease, 310 Renal function, 311, 312 Rennet-induced gelation, 61–65 Resistant starch, 68–72, 73–78 Retrogradation, 511 Rheological behaviour, 386–391, 409–417 Rheological behaviour, gellan gum, 527–540 Rheological characterisation, 124–127, 489–493 Rheological measurements, 436, 503–508 Rheological properties, 461–467 Rheological studies, 558–562 Rheological transitions, 173–178 Rheology of beverages, 2004–208 Rheology, oscillatory, 463–466 Rheology, pectin, 149–151 Rotational viscometry, 410–417 SAG test, 153 Sago palm, 552–557 Salt delivery, 120 Satiety, 362 Satiety, effect of hydrocolloids on, 313–324

583

SAXS, on glycinin, 93, 94 Scanning electron micrographs of egg yolk, 176 Scanning electron micrographs of gels, 100, 423 Scanning electron micrographs, 383 Scanning electron microscopy, 479–482 Scatchard plot, 327 Seaweed species, 441 Self-assembled nanostructures, 510–517 Sensory analysis, 190, 204 Sensory evaluation, 506, 522 Sensory profiling, 187 Sensory properties, of beverages 203–208 Sensory shelf life, 73–78 Shear flow viscosity, gum arabic, 286 Shear flow viscosity, gum ghatti, 286 Shear strain curve, 294 Shearing, effect of, 474 Short chain fatty acids, 307, 310 Silica particles, 479 Skim milk, flow curves, 388 Sodium caseinate nanoparticles, 326–340 Sodium caseinate, emulsions containing, 272–278 Sodium release, 32–36 Soft drinks, 15 Sol-gel transition, 446–453 Soy beverage, 351–357, 503–508 Soy drink, 498–502 Soy glycinin extraction, 87 Soy protein 11S, 96–103 Soy protein 2S, 96–103 Soy protein hydrolysate, 402–408 Soy protein, hydration of, 87–95 Spirulina, 487–493 Spray-dried particles, 55–59 Stability test, 497 Stach gels, 493 Starch granule structure, 567 Starch granule, 31 Starch granules, gelatinised, 105–113 Starch moduli, 107 Starch, 397–400 starch, 511–513

584

Starch, amylase digestion of, 334–339 Starch, mixing efficiency, 34 Starch, resistant, 68–72, 73–78 Starch, sago palm, 552–557 Starch-milk systems, 435–439 State diagram, 225 Stercula seeds, 367–377 Stiffness, gel, 175 Stokes – Einstein relation, 216 Storage modulus of soy protein, 99 Storage modulus, emulsions, 268 Storage modulus, gelatine, 458, 459 Storage modulus, WPI/inulin, 463, 464 Strain sweep, 505 Strawberry aroma, 197, Stress-strain curves, 521 Sugar beet fibre, 319 Sugar beet pectin, 12–16, 257–262, 478–482 Sugar beet pectin, GPC profiles, 261 Sugar beet polysaccharide, 12–16 SUPERGUM, 8–11, 307 Surface film, viscoelasticity, 237 Surface pressure, 242 Surface tension, 233–235 Suspension stability, 507 Swallowing, 392–400 Swelling behaviour, 47–52, 342 Swelling volume, 106 Swelling, 350–357 Swelling, visualisation of, 40–46 Syneresis, 84 Tapioca starch, 435–439 Taste modification, 299 Taste perception, 31 Ternary systems, 409–417, 419–426 Textural changes, 73–78 Texture analysis, 169–171 Texture profile analysis, 74–78 Texture, effect on flavour release, 181–193 Thermal denaturation, of soy glycinin, 90 Thermal hysteresis, 447 Thermal processing, 558–562 Thermal properties, 556 Thermorheological properties, 68–72 Thickeners, 395

Subject Index

Thiobarbituric acid, 403–408 Tie line, 471 Tissue engineering, 79–86 Total dietary fibre, 69–72 Tragacanth, 409–417 Ultrasonication, 123–127 Vanillin, 197 Viscoelastic properties, 389 Viscoelastic properties, egg yolk, 174–178 Viscoelasticity, 473, 523 Viscoelasticity, of starch systems, 435–439 Viscoelasticity, surface film, 237 Viscometry, 410–417 Viscosity measurements, 559 Viscosity, 397, 522 Viscosity, gelatine, 456 Viscosity, guar gum, 124–127 Viscosity, of breads, 355 Viscosity, pectin, 124–127 Viscosity, xanthan gum, 116–121, 124–127 Whey protein – maltodextrin, 223 Whey protein drink, 506–508 Whey protein isolate, 461–467, 469–476 Whipped cream, 246 Xanthan gum, 394–400 Xanthan gum, conformational transition, 119–121 Xanthan gum, modified, 114–121 Xanthan gum, rheology, 124–127 Xanthan microgel, 566 Xanthan, particulates, 35 Xanthan, physical gels, 214 Xanthan, sodium release from, 36 Xylans, as stabilisers, 251–256 Yoghurt, 495 Yuzu, 518–523 Zeta potential measurement, 274, 428–433

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Gums and Stabilisers for the Food Industry 14 (Special Publications)