讲座题目： Hydrocolloids from Natural Sources: Compositional and Structural Aspects, Gastro-

                     Intestinal Interactions, Thermodynamics and Practical Applications.

                    (天然物质中亲水胶体的成分结构、胃肠道相互作用、热力学和实际应用)

主 讲 人： Christos Ritzoulis   希腊亚里士多德大学食品学院副教授

讲座时间：2015年3月11日   13:30-15:30

讲座地点：贝因美楼257报告厅

讲座内容摘要：

       Our recent progress on the extraction, characterization and utilization of hydrocolloids from natural sources including okra, orchid roots, quince seed, grape, winery waste, olive and olive -mill waste is presented. The identification of the macromolecular populations comprising these extracts is used as to construct an overall image of the migration of macromolecules from a solid matrix (i.e. a vegetable) to an aqueous phase (process water, broth, sauce, saliva) during processing, cooking or mastication. The behavior of these biomacromolecules in their new,aqueous environment is discussed with a specific focus on the interactions between the food -derived macromolecules and the gastrointestinal mucins, and the fate of such collo idal entities in the oral/gastrointestinal (GI) tract using in vitro models. The adsorption of thesemacromolecular populations (i) at the oil–water  interfaces of emulsions or (ii) at the liquid -gel interfaces of the GI mucus layers is discussed. These hyd rocolloid materials have very interesting properties towards emulsification, emulsion stabilization, viscosity tuning and gelation, putatively applicable to food, cosmetic or biomedical applications. The preparation and properties of novel biomaterials (bone regeneration scaffolds) from such low-price natural materials, including their formulation protocols and properties, is also presented and discussed.

主讲人简介

      Christos Ritzoulis，食品化学专业副教授，现任职于希腊亚里士多德大学食品学院食品科技系。2001年获得英国利兹大学食品科学博士学位。主要研究方向为：食品胶体，隔离/天然亲水胶体特性，乳液，液变学/食品的质构，胶体食品的咀嚼和消化，热力学胶体，油-水界面。