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KMID : 1007520010100050576
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Food Science and Biotechnology
2001 Volume.10 No. 5 p.576 ~ p.582
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Some Thermodynamic Considerations in Food Formulation
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Tolstoguzov, Vladimir
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Abstract
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The common physiological storage function of most important components of food raw materials (seeds, eggs, milk and muscle tissue) and the general character of non-specific intermacromolecular interactions underlie thermodynamic similarity of many foods. Molecular mimicry and molecular symbiosis affect phase behaviour and Theology of biopolymer mixtures. Molecular mimicry implies the chemical similarity of hydrophilic surfaces of globular proteins with their chemical information hidden in the hydrophobic interior and low excluded volume of the globules. Another mimicry technique is the formation of conjugates. Molecular symbiosis means that interactions (attraction or repulsion) between biopolymer molecules greatly differing in conformation, favour the biological efficiency of at least one of them. Thermodynamic incompatibility is typical of food macromolecules, whose denaturation, association, complexing and chemical modification reduce their mimicry and co-solubility. Normally, food and chyme are phase-separated systems. Thermodynamic similarity, which is a fundamental feature of food systems determines the high efficiency of food digestion and the reproducibility of physical properties of the chyme independently of diet compositions.
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