Louise Slade

Last updated
Louise Slade
BornOctober 26, 1946 [1]
Florence, South Carolina
DiedOctober 7, 2021 [1]
Other namesLouise Slade Gennis
Alma materColumbia University
Scientific career
Thesis Double-headed protease inhibitors from black-eyed peas  (1974)

Louise Slade was a food scientist known for her work on food polymer science. She was an elected fellow of the Institute of Food Technologists and of the American Association of Cereal Chemists.

Contents

Education and career

Slade was born in South Carolina in 1946 and was a dancer who briefly attended the Juilliard School. [1] She moved on to Barnard College, first interested in botany but dissuaded by the low level of available funding so she instead studied biochemistry, [2] and received her bachelor's degree in 1968. She went on to earn a Ph.D. from Columbia University in 1974, and subsequently was a postdoc at the University of Illinois at Urbana-Champaign where she was an NIH-funded postdoctoral fellow working with Gregorio Weber. [3] [4] She started working at General Foods as a scientist in 1979. [1] She retired from Kraft Foods in 2006, [5] and in 2018 she became affiliated with the Monell Chemical Senses Center in Philadelphia. [6]

Research

Slade is known for her work establishing the use of polymer science to the study processes in food, a field she called "food polymer science". [7] [8] Much of her work was a collaborative effort with Harry Levine, who was also her life partner. [1] They started working together at General Foods where her focus had been frozen dough and his expertise was in frozen desserts. [9] Their first paper "A Food Polymer Science Approach to the Practice of Cryostabilization Technology" [10] [11] set the stage for using polymer science to understand how food would respond to time and changes in temperature, [9] especially with a focus on the role of water within the food. [12] [8] : 113  Her work allowed foods such as ice cream that is soft enough to eat, flavors stored in small beads, stabilized wheat for biscuits that are stored for long periods of time, cookies with low moisture content, baked chips that taste as if they have been fried, and a reduced calorie flour replacement. [13] Over the course of her career, Slade filed 47 patents, [1] which she estimated earned her employers more than $1 billion. [2]

Selected publications

Awards and honors

From the Institute of Food Technologists, she and Harry Levine received the Industrial Scientist Award in 1999 [14] and she was elected a fellow in 2016. [15] [5] Slade has also received multiple honors from the American Association of Cereal Chemists (AACC, now called the Cereal & Grains Association), including receiving the Halverson Award from the Milling and Baking Division in 2007, and receiving the 2008 Applied Research Award whereby she was also elected a fellow of the organization. [16] In 2019, Slade presented the Alsberg-French-Schoch Memorial Lectureship at the Cereal & Grain Association's annual meeting. [13]

In 2006, a group at Washington State University established strain of wheat which they called it Triticum aestivum 'Louise' to honor Slade and her niece, Kriquet 'Louise' Kidwell. [17]

In 2018, a three-day symposium entitled "Water in Foods Symposium in Honor of Louise Slade and Harry Levine" was held at the American Chemical Society Annual meeting. [18] [1]

Related Research Articles

<span class="mw-page-title-main">Biopolymer</span> Polymer produced by a living organism

Biopolymers are natural polymers produced by the cells of living organisms. Like other polymers, biopolymers consist of monomeric units that are covalently bonded in chains to form larger molecules. There are three main classes of biopolymers, classified according to the monomers used and the structure of the biopolymer formed: polynucleotides, polypeptides, and polysaccharides. The Polynucleotides, RNA and DNA, are long polymers of nucleotides. Polypeptides include proteins and shorter polymers of amino acids; some major examples include collagen, actin, and fibrin. Polysaccharides are linear or branched chains of sugar carbohydrates; examples include starch, cellulose, and alginate. Other examples of biopolymers include natural rubbers, suberin and lignin, cutin and cutan, melanin, and polyhydroxyalkanoates (PHAs).

An emulsion is a mixture of two or more liquids that are normally immiscible owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms colloid and emulsion are sometimes used interchangeably, emulsion should be used when both phases, dispersed and continuous, are liquids. In an emulsion, one liquid is dispersed in the other. Examples of emulsions include vinaigrettes, homogenized milk, liquid biomolecular condensates, and some cutting fluids for metal working.

<span class="mw-page-title-main">Starch</span> Glucose polymer used as energy store in plants

Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc).

<span class="mw-page-title-main">Croissant</span> Flaky, crescent-shaped pastry

A croissant is a buttery, flaky, viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.

<span class="mw-page-title-main">Renewable resource</span> Natural resource that is replenished relatively quickly

A renewable resource is a natural resource which will replenish to replace the portion depleted by usage and consumption, either through natural reproduction or other recurring processes in a finite amount of time in a human time scale. When the recovery rate of resources is unlikely to ever exceed a human time scale, these are called perpetual resources. Renewable resources are a part of Earth's natural environment and the largest components of its ecosphere. A positive life-cycle assessment is a key indicator of a resource's sustainability.

<span class="mw-page-title-main">Amylose</span> Chemical compound

Amylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds. It is one of the two components of starch, making up approximately 20–30%. Because of its tightly packed helical structure, amylose is more resistant to digestion than other starch molecules and is therefore an important form of resistant starch.

<span class="mw-page-title-main">Amylopectin</span> Chemical compound

Amylopectin is a water-insoluble polysaccharide and highly branched polymer of α-glucose units found in plants. It is one of the two components of starch, the other being amylose.

<span class="mw-page-title-main">Parboiled rice</span> Partially cooked rice

Parboiled rice is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps make the rice easier to process by hand, while also boosting its nutritional profile, changing its texture, and making it more resistant to weevils. The treatment is practiced in many parts of the world.

<span class="mw-page-title-main">Bioplastic</span> Plastics derived from renewable biomass sources

Bioplastics are plastic materials produced from renewable biomass sources, such as vegetable fats and oils, corn starch, straw, woodchips, sawdust, recycled food waste, etc. Some bioplastics are obtained by processing directly from natural biopolymers including polysaccharides and proteins, while others are chemically synthesised from sugar derivatives and lipids from either plants or animals, or biologically generated by fermentation of sugars or lipids. In contrast, common plastics, such as fossil-fuel plastics are derived from petroleum or natural gas.

<span class="mw-page-title-main">Carboxymethyl cellulose</span> Cellulose derivative grafted with carboxymethyl groups

Carboxymethyl cellulose (CMC) or cellulose gum is a cellulose derivative with carboxymethyl groups (-CH2-COOH) bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose. It used to be marketed under the name Tylose, a registered trademark of SE Tylose.

Wood glue is an adhesive used to tightly bond pieces of wood together. Many substances have been used as glues. Traditionally animal proteins like casein from milk or collagen from animal hides and bones were boiled down to make early glues. They worked by solidifying as they dried. Later, glues were made from plant starches like flour or potato starch. When combined with water and heated, the starch gelatinizes and forms a sticky paste as it dries. Plant-based glues were common for books and paper products, though they can break down more easily over time compared to animal-based glues. Modern wood glues are largely synthetic, made from petroleum-derived plastics like polyvinyl acetate (PVA). PVA glues are moisture resistant while also being flexible when dry. Epoxy resins are also popular for their strength and water resistance. Some resins used in producing composite wood products contain formaldehyde. As of 2021, “the wood panel industry uses almost 95% of synthetic petroleum-derived thermosetting adhesives, mainly based on urea, phenol, and melamine, among others”.

<span class="mw-page-title-main">Conjugated protein</span> Protein that contains a non-peptide component

A conjugated protein is a protein that functions in interaction with other (non-polypeptide) chemical groups attached by covalent bonding or weak interactions.

<span class="mw-page-title-main">Biodegradable plastic</span> Plastics that can be decomposed by the action of living organisms

Biodegradable plastics are plastics that can be decomposed by the action of living organisms, usually microbes, into water, carbon dioxide, and biomass. Biodegradable plastics are commonly produced with renewable raw materials, micro-organisms, petrochemicals, or combinations of all three.

<span class="mw-page-title-main">Superabsorbent polymer</span> Polymers that can absorb and retain extremely large amounts of a liquid relative to their own mass

A superabsorbent polymer (SAP) (also called slush powder) is a water-absorbing hydrophilic homopolymers or copolymers that can absorb and retain extremely large amounts of a liquid relative to its own mass.

<span class="mw-page-title-main">Levan polysaccharide</span> Chemical compound

Levan is a naturally occurring fructan present in many plants and microorganisms. This polymer is made up of fructose, a monosaccharide sugar, connected by 2,6 beta glycosidic linkages. Levan can have both branched and linear structures of relatively low molecular weight. Branched levan forms a very small, sphere-like structure with basal chains 9 units long. The 2,1 branching allows methyl ethers to form and create a spherical shape. The ends of levan also tend to contain a glucosyl residue. Branched levan tends to be more stable than the linear structure. However, the amount of branching and length of polymerization tends to vary among different species. The shortest levan is 6-kestose, a chain of two fructose molecules and a terminal glucose molecule.

Retrogradation is a reaction that takes place when the amylose and amylopectin chains in cooked, gelatinized starch realign themselves as the cooked starch cools.

<span class="mw-page-title-main">Puffcorn</span> Puffed or extruded corn snacks

Puffcorn or corn puffs are puffed or extruded corn snacks made with corn meal, which can be baked or fried.

<span class="mw-page-title-main">Edible packaging</span>

Edible packaging refers to packaging which is edible and biodegradable.

<span class="mw-page-title-main">Oat beta-glucan</span>

Oat β-glucans are water-soluble β-glucans derived from the endosperm of oat kernels known for their dietary contribution as components of soluble fiber. Due to their property to lower serum total cholesterol and low-density lipoprotein cholesterol, and potentially reduce the risk of cardiovascular diseases, oat β-glucans have been assigned a qualified health claim by the European Food Safety Authority and the US Food and Drug Administration.

Polysaccharide–protein conjugates may have better solubility and stability, reduced immunogenicity, prolonged circulation time, and enhanced targeting ability compared to native protein. They are promising alternatives to PEG–protein drugs, in which non-biodegradable high molecular weight PEG causes health concerns.

References

  1. 1 2 3 4 5 6 7 Taylor, Alexandra (November 16, 2021). "Louise Slade, food scientist, dies at 74". cen.acs.org. Retrieved 2022-01-07.
  2. 1 2 Risen, Clay (2021-10-30). "Louise Slade, Scientist Who Studied the Molecules in Food, Dies at 74". The New York Times. ISSN   0362-4331 . Retrieved 2022-01-07.
  3. ↑ "ORCID". orcid.org. Retrieved 2022-01-07.
  4. ↑ Jameson, David M. (2016), Jameson, David M. (ed.), "A Fluorescent Lifetime: Reminiscing About Gregorio Weber", Perspectives on Fluorescence, Springer Series on Fluorescence, Cham: Springer International Publishing, vol. 17, pp. 1–16, doi:10.1007/4243_2016_13, ISBN   978-3-319-41326-6 , retrieved 2022-01-07
  5. 1 2 "Cereals & Grains Association". www.cerealsgrains.org. Retrieved 2022-01-07.
  6. ↑ "Monell Mourns the Loss of Board Member Louise Slade". Monell Chemical Senses Center. 2021-10-11. Retrieved 2022-01-07.
  7. ↑ Fennema, Owen R. (1996-06-19). Food Chemistry, Third Edition. CRC Press. p. 56. ISBN   978-0-8247-9691-4.
  8. 1 2 Perdon, Alicia A.; Schonauer, Sylvia L.; Poutanen, Kaisa (2020-01-09). Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production. Elsevier. p. 109. ISBN   978-0-12-812044-6.
  9. 1 2 Salcedo, Anastacia Marx de (2015-08-04). Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat. Penguin. p. 140. ISBN   978-1-59184-597-3.
  10. ↑ Levine, Harry; Slade, Louise (1989). "A Food Polymer Science Approach to the Practice of Cryostabilization Technology". Comments Agric. Food Chem. 1 (6): 315-396.
  11. ↑ Slade, Louise; Levine, Harry (2017-07-21). "The "Food Polymer Science" approach to the practice of industrial R&D, leading to patent estates based on fundamental starch science and technology". Critical Reviews in Food Science and Nutrition. 58 (6): 972–992. doi:10.1080/10408398.2016.1235547. ISSN   1040-8398. PMID   27657744. S2CID   3908065.
  12. ↑ Roos, Yrjo Henr (1999-06-15). Water Management in the Design and Distribution Quality of Foods. CRC Press. p. 541. ISBN   978-1-56676-763-7.
  13. 1 2 Slade, Louise; Levine, Harry (2019-11-05). "2019 Alsberg-French-Schoch Memorial Award Presentation - A 39-Year Retrospective on Slade/Levine's 'Food Polymer Science' Approach to the Practice of Industrial R&D, Leading to U.S. Patent Estates Based on Fundamental Starch Science and Technology". AACCNET.{{cite journal}}: Cite journal requires |journal= (help)
  14. ↑ "Food Technology Industrial Achievement Award". www.iftevent.org. Retrieved 2022-01-07.
  15. ↑ "IFT Fellows". www.ift.org. Retrieved 2022-01-07.
  16. ↑ "Program book for the 2008 AACC International Annual Meeting" (PDF). p. 55. Retrieved January 6, 2022.
  17. ↑ Kidwell, K.K.; Shelton, G.B.; Demacon, V.L.; Burns, J.W.; Carter, B.P.; Chen, X.M.; Morris, C.F.; Bosque Pérez, N.A. (2006). "Registration of 'Louise' Wheat". Crop Science. 46 (3): 1384–1385. doi:10.2135/cropsci2005.06-0176. ISSN   0011-183X.
  18. ↑ "American Chemical Society program 2018 national meeting" (PDF). American Chemical Society. 2018. p. 41. Retrieved January 6, 2022.
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