Biopolymers interactions, and their structure-controlling role in food

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The long-term strategy for this new research program is to better understand the interactions between food-grade plant proteins and polysaccharides, and their structure-controlling role as food ingredients. Protein-polysaccharide interactions play significant roles in controlling structure, texture and stability in food systems, coatings and packaging materials. In order to control these interactions to give desired functionality (e.g., gel/film-forming, emulsifying, foaming, etc.), a greater understanding of the factors affecting these interactions is required. Within the initial phase of the program (2008-2013), mechanisms associated with protein-polysaccharide interactions will be studied under conditions driven by attractive forces, their assembly into larger structures, and their subsequent influence on the flow behaviour (viscosity) or gelling abilities in model food systems. Outcomes from this program could lead to improved functionality of plant proteins, and greater utilization as ingredients for food. Fundamental knowledge gained as part of this program could also be transitioned into the pharmaceutical, cosmetic and biomedical arenas for controlled delivery applications. Canadian consumers, along with food, biomedical and biomaterial industries are expected to benefit directly from this research. Advanced HQP training within this program will provide trainees with extensive fundamental knowledge of food proteins and advanced instruments used to study them; preparing HQP for careers in academia, government or the food industry.