Award details

Spanning the concentration range for food polysaccharide-protein mixtures: a feasibility study

Reference	D10458
Principal Investigator / Supervisor	Professor Stephen Harding
Co-Investigators / Co-Supervisors	Professor S Ross-Murphy
Institution	University of Nottingham
Department	Sch of Biosciences
Funding type	Research
Value (£)	26,058
Status	Completed
Type	Research Grant
Start date	15/10/1998
End date	15/06/1999
Duration	8 months

Abstract

In many food products single biopolymer systems do not provide the optimal solution to attaining the desired product texture: to overcome these failings mixtures of biopolymers are frequently used, but all too often in an ad-hoc basis. Crucial to making the approach to product design much more objective are the questions: how do food biopolymers interact with one another? or at least, 'how do they behave when mixed together?' This proposal begins to address this by examining the feasibility of employing a completely novel combined approach using molecular hydrodynamics and rheology for looking at the entire range of concentration from very dilute to concentrated/gel. The 8 month feasibility study will involve an initial screen, using sedimentation velocity analytical ultracentrifugation for a Tolstuguzov type A system if binary polysaccharide-protein systems involving pectin. When one is found, a full characterisation, using sedimentation velocity, sedimentation equilibrium, microviscometry/conventional viscometry and rheological measurements will be made to correlate reaction stoichiometries and interaction strengths in solution with bulk rheological properties.

Summary

unavailable

Committee	Closed Committee - Agri-food (AF)
Research Topics	X – not assigned to a current Research Topic
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

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