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E-raamat: Characterization of Molecular Interactions

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This volume provides a comprehensive introduction to methods and procedures related to the preparation, characterization, and main result interpretations of methods used for studying molecular interactions in Food Science. Chapters detail spectroscopic methods and non-spectroscopic methods used to assess the molecular interactions between food constituents. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.





 





Authoritative and cutting-edge, Characterization of Molecular Interactions aims to give to the reader sufficient guidance into the different principles and methods.
Accelerated physical stability test of multiphase food systems with
LUMiSizerÒ.- Surface plasmon resonance applied to molecular interaction
studies.- Optical Tweezers to probe molecular interactions at the single
molecule level.- Protein-Polysaccharide Interaction Analysis via AFM.-
Ligand-binding by Nuclear Magnetic Resonance Spectroscopy.- Fluorescence
Lifetimes by Time-Correlated Single Photon Counting.- Steady-State
Fluorescence Spectroscopy applied to intermolecular interaction studies.-
Fast depletion enzyme immunosorbent assay applied to screen of interfacial
peptides of protein-protein interaction.- Rheology measurements for
characterization of molecular interactions.- Wettability Assessment of Food
Packaging Materials.- Isothermal Titration Calorimetry.- Binding of molecules
followed by electroanalytical techniques.- Difference spectra absorption
spectrophotometry applied to molecular interactions.- Application of Quartz
Crystal Microbalance to Study Intermolecular Interactions.
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