Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Protein Glycosylation01:25

Protein Glycosylation

10.6K
Glycosylation, the most common post-translational modification for proteins, serves diverse functions. Adding sugars to proteins makes the proteins more resistant to proteolytic digestion. Glycosylated proteins can act as markers and receptors to promote cell-cell adhesion. Additionally, they have many essential quality control functions in the cell, such as correct protein folding and facilitating transport of misfolded proteins to the cytosol, which can be degraded.
Glycosylation occurs in...
10.6K
Proteoglycans01:05

Proteoglycans

5.3K
Glycans, a class of complex heterogeneous molecules, can be covalently attached to proteins to form glycosylated proteins that regulate various physiological and pathological processes. Glycosylated proteins or glycoproteins comprise N-linked and O-linked oligosaccharides. O-glycosylation is the most common type of protein glycosylation. Here, glycans attach to the oxygen atom of the hydroxyl groups of Serine or Threonine residues. O-linked glycosylation occurs later in protein processing,...
5.3K
Protein and Protein Structure02:15

Protein and Protein Structure

93.2K
Proteins are one of the most abundant organic molecules in living systems and have the most diverse range of functions of all macromolecules. Proteins may be structural, regulatory, contractile, or protective. They may serve in transport, storage, or membranes; or they may be toxins or enzymes. Their structures, like their functions, vary greatly. They are all, however, amino acid polymers arranged in a linear sequence.
A protein's shape is critical to its function. For example, an enzyme...
93.2K
Chemistry of Carbohydrates03:25

Chemistry of Carbohydrates

94.2K
Carbohydrates are an essential part of the diet in humans and animals. Grains, fruits, and vegetables are natural sources of carbohydrates that provide energy to the body, particularly through glucose, a simple sugar that is a component of starch and an ingredient in many staple foods. The stoichiometric formula (CH2O)n, where n is the number of carbons in the molecule represents carbohydrates. In other words, the ratio of carbon to hydrogen to oxygen is 1:2:1 in carbohydrate molecules. This...
94.2K
Cellulose and Pectic Polysaccharides01:15

Cellulose and Pectic Polysaccharides

5.5K
 Every plant cell has a cell wall that protects the cell, provides structural support, and gives the cell shape. Cellulose, the main structural component of the plant cell wall, makes up over 30% of plant matter. It is the most abundant organic compound on earth.  Cellulose is an unbranched polysaccharide composed of linear chains of glucose molecules linked by β (1→4) glycosidic bonds.
As a cell matures, its cell wall specializes according to its type. For example, the...
5.5K
Oligosaccharide Assembly01:24

Oligosaccharide Assembly

3.9K
Protein glycosylation starts in the ER lumen and continues in the Golgi apparatus. Glycosyltransferases catalyze the addition of sugar molecules or glycosylation of proteins. Usually, these enzymes add sugars to the hydroxyl groups of selected serine or threonine residues to form O-linked glycans or the amino groups of asparagine residues to form N-linked glycans. Different positions on the same polypeptide chain can contain differently linked glycans.
Multiple sugar molecules that may or may...
3.9K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Plant-based proteins for infant formula: findings and recommendations from the ILSI Europe workshop.

Frontiers in nutrition·2025
Same author

Adsorption of whey protein and sodium caseinate onto colloidal chromium oxide as a model for the pre-fouling of steel.

Colloids and surfaces. B, Biointerfaces·2025
Same author

Water-in-Water Emulsions Stabilized by Nanoplates.

ACS macro letters·2022
Same author

Gastric protein digestion of goat and cow milk infant formula and human milk under simulated infant conditions.

International journal of food sciences and nutrition·2021
Same author

Direct observation of adhesion and spreading of emulsion droplets at solid surfaces.

Soft matter·2020
Same author

Colloidal Particle Adsorption at Water-Water Interfaces with Ultralow Interfacial Tension.

Physical review letters·2018

Related Experiment Video

Updated: Apr 14, 2026

Automated Modular High Throughput Exopolysaccharide Screening Platform Coupled with Highly Sensitive Carbohydrate Fingerprint Analysis
12:02

Automated Modular High Throughput Exopolysaccharide Screening Platform Coupled with Highly Sensitive Carbohydrate Fingerprint Analysis

Published on: April 11, 2016

12.1K

Protein-polysaccharide interactions to alter texture.

Fred van de Velde1, Els H A de Hoog, Alexander Oosterveld

  • 1NIZO food research, Kernhemseweg 2, 6718 ZB Ede, The Netherlands;

Annual Review of Food Science and Technology
|April 18, 2015
PubMed
Summary
This summary is machine-generated.

This review explores how protein and polysaccharide interactions create food texture. Understanding these molecular interactions is key to controlling the sensory properties of semi-solid and soft-solid foods.

Keywords:
EPSencapsulationmicrostructureperceptionphase separation

More Related Videos

Fabricating Reactive Surfaces with Brush-like and Crosslinked Films of Azlactone-Functionalized Block Co-Polymers
10:09

Fabricating Reactive Surfaces with Brush-like and Crosslinked Films of Azlactone-Functionalized Block Co-Polymers

Published on: June 30, 2018

8.8K
Modulating Shape of Polyester Based Polymersomes using Osmotic Pressure
06:01

Modulating Shape of Polyester Based Polymersomes using Osmotic Pressure

Published on: April 21, 2021

3.7K

Related Experiment Videos

Last Updated: Apr 14, 2026

Automated Modular High Throughput Exopolysaccharide Screening Platform Coupled with Highly Sensitive Carbohydrate Fingerprint Analysis
12:02

Automated Modular High Throughput Exopolysaccharide Screening Platform Coupled with Highly Sensitive Carbohydrate Fingerprint Analysis

Published on: April 11, 2016

12.1K
Fabricating Reactive Surfaces with Brush-like and Crosslinked Films of Azlactone-Functionalized Block Co-Polymers
10:09

Fabricating Reactive Surfaces with Brush-like and Crosslinked Films of Azlactone-Functionalized Block Co-Polymers

Published on: June 30, 2018

8.8K
Modulating Shape of Polyester Based Polymersomes using Osmotic Pressure
06:01

Modulating Shape of Polyester Based Polymersomes using Osmotic Pressure

Published on: April 21, 2021

3.7K

Area of Science:

  • Food science
  • Rheology
  • Sensory science

Background:

  • Food texture significantly influences overall food appreciation.
  • Mouthfeel and afterfeel are key attributes for describing food texture.
  • This review focuses on the molecular basis of food texture, specifically protein-polysaccharide interactions.

Purpose of the Study:

  • To review the molecular components underlying food texture.
  • To focus on the physical interactions between proteins and polysaccharides.
  • To examine these interactions in semi-solid and soft-solid food products.

Main Methods:

  • Literature review focusing on molecular interactions and food microstructure.
  • Analysis of physical interactions between proteins and polysaccharides.
  • Classification of food products based on sensory and rheological properties.

Main Results:

  • Proteins, carbohydrates, and fats are primary food structuring molecules.
  • Physical interactions between proteins and polysaccharides are fundamental to food microstructure and texture.
  • Food products can be broadly classified into liquids, semi-solids, soft solids, and hard solids.

Conclusions:

  • The interplay between proteins and polysaccharides dictates the texture of many foods.
  • Understanding these molecular interactions is crucial for food product development and texture modification.
  • This review provides insights into the texture of semi-solid and soft-solid food systems.