Interaction of Food Macromolecules

All activities in living things are based on molecular recognition, which is the interaction of different small molecules or biological macromolecules. Proteins, lipids, and carbohydrates are very important classes of biological macromolecules; their function is to bind to themselves or other molecules, especially the small molecules which we call ligands. Interaction of Food Macromolecules: The Matrix of Future Foods provides a detailed understanding why biological macromolecules, i.e., proteins, lipids, carbohydrates with ligands interactions are essential to understanding biology at the molecular level. Knowing about these mechanisms responsible for the macromolecules-ligands recognition and binding will facilitate the discovery, design, and development of future and functional foods. This book aims to create a multidisciplinary forum of discussion on the interaction between macromolecules and ligands. It provides an understanding of how biological macromolecules with ligands interactions are central to facilitating the discovery, design, and development of future, functional foods. It outlines the information available about the macromolecules-ligands interaction that happens inside the food matrixes and inside our bodies and how this interaction can enhance the functionality, technological aspects, storage stability, thermal stability, digestibility, foaming properties, encapsulation, and emulsifying properties of food.

• 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