Abstract:
There is currently a trend towards the increasing use of nanotechnology in food.
Emerging technology has the potential to modify the nutritional value and improve
the quality of food products. Nevertheless there are difficulties. Perhaps the most
problematic area is molecular sensing and in particular mechanical sensing as
modification leads to structurally different molecules. The mucosal layers are the first
point of contact in the mechanical sensory process. Mucins are the largest component
of the mucosa and these high molecular weight glycoproteins can be found across all
animal phyla. Their roles are diverse ranging from a non-specific immune response to
lubricators. Mucin is investigated and it is proposed to adsorb in a concentration
manner in a quasi-composite layer structure. This structure is related to its functional
properties and is conserved over a wide temperature range.
