On some factors that effect the ‘feel’ of molecules

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.