报告题目：Food Mucilages: Thermodynamics, Interactions, Functionality, and Polydispersity     

主 讲 人 ：Christos Ritzoulis   希腊塞萨洛尼基亚力山大科技教育研究所  副教授

报告时间：2016年9月23日上午9:00

报告地点：食品学院257学术报告厅

报告语言：英语

报告人简介：

       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。

报告内容摘要：

         Mucilages are a distinct class of food colloids, characterized by a slimy texture. These viscous biopolymer-in-water solutions act as texture modifiers, emulsifiers, emulsion stabilizers, fat replacers, nanocapsules, and functional food matrices.  Recent data of this group are to be presented, in the direction of linking the fundamental thermodynamics of such macromolecular dispersions to their self-assembly and structure, with a focus on the impact of inter-molecular and intra-molecular hydrogen bonding. The above are to be discussed in relation to the mixing of the mucilage macromolecules with saliva and intestinal liquids during oral processing and digestion respectively, and to the impact of such mixing to the micrometer-level viscosity of the developing mixture. Special attention will be given to the polydispersity of the mucilage components; it will be argued, using case studies involving the fractionation on the mucilage into its components, that each single component may partake in a different interaction with the epithelial interface or with the oral or intestinal fluid components. The above make the oral perception and the digestion synergistic or antagonistic processes between the individual components of the mucilages and the salivary/intestinal fluids and epithelium.