The Influence of the Structure of Selected Polymers on Their Properties and Food-Related Applications

Polymers

Tomasz Niemiec¹  Sylwia Michorowska²  Edyta Lipińska³  Piotr Koczoń⁴  Eliza Gruczyńska-Sękowska⁴  Katarzyna Tarnowska⁴  Dorota Kowalska⁴  Bartłomiej J. Bartyzel⁵  Heidi Josefsson⁶ 

[1] Animals Nutrition Department, Institute of Animal Sciences, Warsaw University of Life Sciences, 02-786 Warsaw, Poland;Department of Bioanalysis and Drug Analysis, Faculty of Pharmacy, Medical University of Warsaw, 02-097 Warsaw, Poland;Department of Biotechnology, Microbiology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland;Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland;Department of Morphological Sciences, Institute of Veterinary Medicine, Warsaw University of Life Sciences, 02-776 Warsaw, Poland;Independent Researcher, 02-091 Warsaw, Poland;

关键词: biopolymer;    polysaccharide;    food-related applications;    food industry;    enzyme immobilisation;    starch;   

DOI  :  10.3390/polym14101962

来源: DOAJ

【 摘 要 】

Every application of a substance results from the macroscopic property of the substance that is related to the substance’s microscopic structure. For example, the forged park gate in your city was produced thanks to the malleability and ductility of metals, which are related to the ability of shifting of layers of metal cations, while fire extinguishing powders use the high boiling point of compounds related to their regular ionic and covalent structures. This also applies to polymers. The purpose of this review is to summarise and present information on selected food-related biopolymers, with special attention on their respective structures, related properties, and resultant applications. Moreover, this paper also highlights how the treatment method used affects the structure, properties, and, hence, applications of some polysaccharides. Despite a strong focus on food-related biopolymers, this review is addressed to a broad community of both material engineers and food researchers.

【 授权许可】

Unknown