Glass Transition and Phase Transitions in Food and Biological Materials

493 Pages·2017·13.286 MB·English

by  Jasim Ahmed, Mohammad Shafiur Rahman, Yrjo H. Roos

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GlassTransitionandPhaseTransitionsinFoodandBiologicalMaterials
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Glass Transition and Phase Transitions in Food
and Biological Materials
EditedbyJasimAhmed
AssociateEditors
MohammadShafiurRahman
YrjöH.Roos
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Thiseditionfirstpublished2017©2017JohnWiley&SonsLtd
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LibraryofCongressCataloging-in-PublicationData
Names:Ahmed,Jasim,editor.|Roos,YrjöH.,editor.|Rahman,Shafiur,editor.
Title:Glasstransitionandphasetransitionsinfoodandbiologicalmaterials/
editedbyJasimAhmed,MohammadShafiurRahman,andYrjöH.Roos.
Description:Chichester,UK;Hoboken,NJ:JohnWiley&Sons,2017.|
Includesbibliographicalreferencesandindex.
Identifiers:LCCN2016047334|ISBN9781118935729(cloth)|ISBN9781118935699
(epub)
Subjects:LCSH:Food–Composition.|Phasetransformations(Statistical
physics)|Glasstransitiontemperature.
Classification:LCCTP372.5.G562017|DDC660/.2963–dc23LCrecordavailableat
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Setin10/12ptWarnockProbySPiGlobal,Chennai,India
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v
Contents
ListofContributors xiii
Preface xvii
1 ThermalandRelaxationPropertiesofFoodandBiopolymerswith
EmphasisonWater 1
JanSwensonandHelénJansson
1.1 Introduction 1
1.2 GlassTransitionandRelaxationDynamicsofSugarSolutionsandSugar-Rich
Food 3
1.3 GlassTransitionandRelaxationDynamicsofProteins 8
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1.4 ConfinedAqueousSolutionsandtheFailureofGordon-TaylorExtrapolations
toHigh-WaterContents 18
1.5 ConcludingDiscussion 22
References 24
2 GlassTransitionThermodynamicsandKinetics 31
K.MuthukumarappanandG.J.Swamy
2.1 Introduction 31
2.2 TheoriesofGlassTransition 32
2.2.1 Free-VolumeTheory 32
2.2.2 KineticTheory 34
2.2.3 Thermodynamictheory 34
2.2.4 OtherTheories 35
2.3 ReactionKinetics–BasicPrinciple 35
2.3.1 ReactionOrder 35
2.3.1.1 Zero-OrderReactions 36
2.3.1.2 First-OrderReactions 36
2.3.1.3 Second-OrderReactions 37
2.4 ReactionKinetics–TemperatureDependence 37
2.4.1 Q Approach 37
10
2.4.2 ArrheniusEquation 37
2.4.3 WLFEquation 38
2.5 GlassTransitioninSugars 39
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vi Contents
2.6 GlassTransitioninDairyIngredients 41
2.7 GlassTransitioninFruitPowders 42
2.8 ConclusionandDirectionforFutureStudies 43
References 44
3 GlassTransitionofGlobularProteinsfromThermalandHighPressure
Perspectives 49
SobhanSavadkoohi,AnnaBannikovaandStefanKasapis
3.1 FactorsAffectingProteinFunctionality 49
3.1.1 StructureandtheNativeState 49
3.1.2 Protein-WaterInteractions 49
3.1.3 ProteinUnfoldingandDenaturation 50
3.1.4 ProteinGelation 50
3.1.5 FactorsAffectingProteinGelation,EmulsificationandFoaming 52
3.1.5.1 FactorsAffectingProteinGelation 52
3.1.5.2 FactorsAffectingEmulsificationPropertiesofProteins 54
3.1.5.3 FactorsAffectingFoamingPropertiesofProteins 55
3.2 High-PressureProcessing 55
3.2.1 HighHydrostaticPressureEquipment 55
3.2.2 HighPressure-TemperatureandHighPressure-ColdPasteurization 57
3.2.3 WaterPenetrationandMoltenGlobularStateinPressurizedGlobular
Proteins 59
(cid:2) 3.2.4 FactorsAffectingProteinChangesFollowingPressureTreatment 59 (cid:2)
3.2.5 EffectofHPPontheFunctionalPropertiesofGlobularProteins 61
3.3 SpecificExamplesofPressureEffects 64
3.3.1 EffectsofHPPonBovineSerumAlbumin(BSA) 64
3.3.2 EffectsofHPPonSoyProteins 65
3.3.2.1 EffectofHPPonGlycinin(11S)SoyProtein 65
3.3.2.2 EffectofHPPonβ-Conglycinin(7S)SoyProtein 66
3.3.3 EffectsofHPPonOvalbumin 67
3.3.4 EffectsofHPPonLysozyme 68
3.3.5 EffectsofHPPonWheyProtein 68
3.3.6 MicrobialandEnzymaticInactivationbyHighPressure 69
3.4 TheTime-temperature-pressureEffectontheVitrificationofHighSolid
Systems 70
3.4.1 TheConceptofGlassTransitioninHighSolidBiomaterials 70
3.4.2 ThermomechanicalCharacterizationofHighSolidSystems 72
3.4.2.1 TheFreeVolumeTheory 72
3.4.2.2 CouplingTheory 75
3.4.2.3 TheConceptofGlassTransitionPressure 76
3.5 HighPressureEffectsontheStructuralPropertiesofCondensedGlobular
Proteins 79
3.5.1 WheyProtein 79
3.5.2 WheyProteinwithLactose 83
3.5.3 Immunoglobulins 86
3.5.4 SoyGlycinin 88
3.5.5 Ovalbumin 93
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Contents vii
3.5.6 BSA 96
3.6 ConcludingRemarks 98
References 102
4 Crystal-MeltPhaseChangeofFoodandBiopolymers 119
SudiptaSenapati,DipakRanaandPralayMaiti
4.1 Introduction 119
4.2 ThermodynamicsofCrystallizationandMelting 120
4.2.1 PhasesandPhaseTransitions 120
4.2.2 PhaseEquilibriumandStability 120
4.2.3 ThePhaseDiagram 122
4.3 RoleofWaterinthePhaseTransitionofFood 124
4.4 ClassificationofPhaseTransitions 124
4.4.1 First-OrderTransitions 125
4.4.2 SecondandHigher-OrderTransitions 126
4.5 Crystallization,MeltingandMorphology 126
4.5.1 HomogeneousNucleation 127
4.5.2 HeterogeneousNucleation 129
4.6 CrystalGrowth 130
4.7 CrystallizationKinetics 131
4.8 CrystalMeltingandMorphology 131
4.9 Conclusions 133
(cid:2) Acknowledgements 135 (cid:2)
References 135
5 ThermalPropertiesofFoodandBiopolymerUsingRelaxation
Techniques 141
ArunKumarMahanta,DipakRana,AkhilKumarSenandPralayMaiti
5.1 Introduction 141
5.2 RelaxationThroughNuclearMagneticResonance(NMR) 142
5.3 RelaxationThroughDielectricSpectroscopy 146
5.4 RelaxationThroughDifferentialScanningCalorimetry(DSC) 149
5.5 RelaxationThroughDynamicMechanicalMeasurements 151
5.6 Conclusions 154
Acknowledgement 154
References 154
6 PlasticizersforBiopolymerFilms 159
YasirAliArfat
6.1 Introduction 159
6.2 PlasticizerClassification 160
6.3 MechanismsofPlasticization 161
6.4 PlasticizersforProtein-BasedFilms 161
6.5 Polysaccharide-BasedFilms 166
6.6 PlasticizersforPoly(lacticacid)Films 171
6.7 Conclusion 175
References 176
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7 CrystallizationKineticsandApplicationstoFoodand
Biopolymers 183
JasimAhmedandSantanuBasu
7.1 Introduction 183
7.2 CrystalGrowthandNucleation 183
7.3 ShapeofCrystals 184
7.4 Polymorphism 185
7.5 CrystallizationKinetics 185
7.6 IsothermalCrystallization 186
7.7 Non-IsothermalCrystallizationKinetics 190
7.8 OzawaModel 193
7.9 CrystallizationinFoods 194
7.9.1 ControllingCrystallizationinFoodProducts(InfluencingFactors) 194
7.10 SelectedCaseStudies 194
7.10.1 IceCream 194
7.10.2 Honey 197
7.10.3 Chocolate 199
7.10.4 LipidCrystallization 201
7.11 Conclusion 202
References 203
8 ThermalTransitions,MechanicalRelaxationsandMicrostructureof
(cid:2) HydratedGlutenNetworks 207 (cid:2)
VassilisKontogiorgos
8.1 Introduction 207
8.2 ThermalTransitionsofHydratedGlutenNetworks 208
8.3 MechanicalRelaxationsofHydratedGlutenNetwork 210
8.3.1 SubzeroTemperatureRelaxations 210
8.3.2 AboveZeroTemperatureRelaxations 211
8.4 CalculationofRelaxationSpectraofHydratedGlutenNetworks 214
8.5 MicrostructureofGlutenNetwork 217
8.5.1 MicrostructureofGliadinandGlutenin-enrichedNetworks 217
8.5.2 MicrostructureofGluten 217
8.6 ConcludingRemarks 219
References 219
9 ImplicationofGlassTransitiontoDryingandStabilityofDried
Foods 225
YrjöH.Roos
9.1 Introduction 225
9.2 TheGlassTransition 226
9.2.1 SugarsandCarbohydrates 226
9.2.2 Proteins 227
9.2.3 Lipids 228
9.3 StructuralRelaxations 229
9.3.1 StructuralRelaxationTimes 229
9.3.2 ThermalandWaterPlasticization 229
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