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以巧克力精炼为例,在分子动力学模拟中对复杂的多组分食品体系进行建模。

Modeling complex and multi-component food systems in molecular dynamics simulations on the example of chocolate conching.

机构信息

Chair for Process Systems Engineering, Gregor-Mendel-Straße 4, Freising Weihenstephan, Germany.

出版信息

Food Funct. 2014 Feb;5(2):235-42. doi: 10.1039/c3fo60355e.

Abstract

Additional benefits of foods are an increasing factor in the consumer's purchase. To produce foods with the properties the consumer demands, understanding the micro- and nanostructure is becoming more important in food research today. We present molecular dynamics (MD) simulations as a tool to study complex and multi-component food systems on the example of chocolate conching. The process of conching is chosen because of the interesting challenges it provides: the components (fats, emulsifiers and carbohydrates) contain diverse functional groups, are naturally fluctuating in their chemical composition, and have a high number of internal degrees of freedom. Further, slow diffusion in the non-aqueous medium is expected. All of these challenges are typical to food systems in general. Simulation results show the suitability of present force fields to correctly model the liquid and crystal density of cocoa butter and sucrose, respectively. Amphiphilic properties of emulsifiers are observed by micelle formation in water. For non-aqueous media, pulling simulations reveal high energy barriers for motion in the viscous cocoa butter. The work for detachment of an emulsifier from the sucrose crystal is calculated and matched with detachment of the head and tail groups separately. Hydrogen bonding is shown to be the dominant interaction between the emulsifier and the crystal surface. Thus, MD simulations are suited to model the interaction between the emulsifier and sugar crystal interface in non-aqueous media, revealing detailed information about the structuring and interactions on a molecular level. With interaction parameters being available for a wide variety of chemical groups, MD simulations are a valuable tool to understand complex and multi-component food systems in general. MD simulations provide a substantial benefit to researchers to verify their hypothesis in dynamic simulations with an atomistic resolution. Rapid rise of computational resources successively increases the complexity and the size of the systems that can be studied.

摘要

食品的额外益处是消费者购买的一个日益重要的因素。为了生产出具有消费者所要求特性的食品,了解微观和纳米结构在当今的食品研究中变得越来越重要。我们以巧克力调温为例,展示了分子动力学(MD)模拟作为一种研究复杂多组分食品系统的工具。选择调温过程是因为它提供了有趣的挑战:各组分(脂肪、乳化剂和碳水化合物)含有不同的功能基团,其化学成分自然波动,并且具有大量的内部自由度。此外,预计在非水介质中扩散缓慢。所有这些挑战都是一般食品系统的典型特征。模拟结果表明,目前的力场适用于正确模拟可可脂和蔗糖的液体和晶体密度。乳化剂的两亲性质通过在水中形成胶束来观察。对于非水介质,拉伸模拟揭示了在粘性可可脂中运动的高能量势垒。计算并匹配了乳化剂从蔗糖晶体上脱离的功,以及分别脱离头部和尾部基团的功。氢键被证明是乳化剂与晶体表面之间的主要相互作用。因此,MD 模拟适用于模拟非水介质中乳化剂与糖晶体界面之间的相互作用,揭示了分子水平上结构和相互作用的详细信息。由于具有广泛的化学基团的相互作用参数,MD 模拟是理解复杂多组分食品系统的一种有价值的工具。MD 模拟为研究人员提供了实质性的好处,使他们能够在具有原子分辨率的动态模拟中验证他们的假设。计算资源的快速增长相继增加了可以研究的系统的复杂性和规模。

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