Formation and stability of food foams and aerated emulsions: Hydrophobins as novel functional ingredients

Green, Ali J.; Littlejohn, Karen A.; Hooley, Paul; Cox, Philip W. L.

doi:10.1016/j.cocis.2013.04.008

Cited by 120 publications

(68 citation statements)

References 91 publications

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“…This protein's role in nature is to support the lifecycle of filamentous fungi. The hydrophobins are a unique class of small amphiphilic proteins (<10 kDa) possessing remarkable interfacial properties (Green, Littlejohn, Hooley, & Cox, 2013;Linder, 2009). At hydrophilicehydrophobic interfaces, the molecules spontaneously self-assemble into amphipathic layers based on fibrillar (class I) or non-fibrillar (class II) structures (Lo et al, 2014).…”

Section: Representations Of Food Proteins At Interfaces As Polymers Omentioning

confidence: 99%

Exploring the frontiers of colloidal behaviour where polymers and particles meet

Dickinson

2016

Food Hydrocolloids

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Section: Representations Of Food Proteins At Interfaces As Polymers Omentioning

confidence: 99%

Exploring the frontiers of colloidal behaviour where polymers and particles meet

Dickinson

2016

Food Hydrocolloids

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“…The good surface activity and exceptionally high surface elasticity of HFBs makes them the most surface-active proteins currently known, which promoted their successful Brought to you by | MIT Libraries Authenticated Download Date | 5/12/18 9:00 AM exploitation in several different fields. Some of the uses proposed for HFBs include stabilization of foams and emulsions in the food industry [16], biotechnological applications such as drug delivery [17,18], biomedical imaging [19] and coatings for biomedical devices [20], but also use as dispersing agents [21,22] and intermediates for surface immobilization of proteins [23,24] and polymers [25]. The ability of HFBs to self-assemble at oil-water interfaces and stabilize oil droplets makes them potential candidates for a more efficient and greener EOR strategy, also in consideration of the fact that the potential for large scale production of these proteins has been shown in industrial operations for both classes of HFBs [14,16].…”

Section: Introductionmentioning

confidence: 99%

Evaluating the potential of natural surfactants in the petroleum industry: the case of hydrophobins

Blešić

Dichiarante

Milani

et al. 2017

Pure and Applied Chemistry

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Enhancing oil recovery from currently available reservoirs is a major issue for petroleum companies. Among the possible strategies towards this, chemical flooding through injection of surfactants into the wells seems to be particularly promising, thanks to their ability to reduce oil/water interfacial tension that promotes oil mobilization. Environmental concerns about the use of synthetic surfactants led to a growing interest in their replacement with surfactants of biological origin, such as lipopeptides and glycolipids produced by several microorganisms. Hydrophobins are small amphiphilic proteins produced by filamentous fungi with high surface activity and good emulsification properties, and may represent a novel sustainable tool for this purpose. We report here a thorough study of their stability and emulsifying performance towards a model hydrocarbon mixture, in conditions that mimic those of real oil reservoirs (high salinity and high temperature). Due to the moderate interfacial tension reduction induced in such conditions, the application of hydrophobins in enhanced oil recovery techniques does not appear feasible at the moment, at least in absence of co-surfactants. On the other hand, the obtained results showed the potential of hydrophobins in promoting the formation of a gel-like emulsion 'barrier' at the oil/water interface.

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“…The importance of the small size of hydrophobin "particles", and hence their fast diffusion rates to newly created interfaces, has been highlighted by Green et al [36]. This latter property is of prime importance when considering the stabilisation of small microbubbles, as we shall discuss below.…”

Section: Introductionmentioning

confidence: 95%

“…These have been the subject of much recent interest, in particular in relation to their foamability and foam stabilisation properties [36][37][38][39][40][41][42].…”

Section: Introductionmentioning

confidence: 99%

Evolution of bubble size distribution in particle stabilised bubble dispersions: Competition between particle adsorption and dissolution kinetics

Ettelaie

Murray

2015

Colloids and Surfaces A: Physicochemical and Engineering Aspect

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It is shown that in systems containing bubbles stabilised by nanoparticles, the time scales for the dissolution of small microbubbles can be comparable with those involving the transport and adsorption of the stabilising nanoparticles onto the surface of the bubbles. We have studied the evolution of model bubble size distribution functions in the light of this effect and also the competition between different sized bubbles for the finite number of available particles. It is found that for dispersions moderately rich in nanoparticles, the width of the final distribution function can become broader than the initial one, whereas for cases deficient in particles the reverse is observed. For each given bubble size, there exists a particle to bubble concentration ratio above which the final size of a bubble of this radius is no longer affected by the presence of other bubbles. In a system deficient in particles, this can still hold true for bubbles in the lower end of the size distribution range, but not the ones at the upper end. By considering simple cases consisting of just two bubbles sizes, we show that the degree of shrinkage of the bigger bubbles is significantly increased in the presence of a small amount of gas in the form of smaller bubbles. In contrast, the final bubble size of the smaller bubbles is found to be largely insensitive to the amount of gas included within larger bubbles.The implications of these results for the final fraction of retained gas, in these types of particle stabilised bubble systems, is also discussed.3

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Formation and stability of food foams and aerated emulsions: Hydrophobins as novel functional ingredients

Cited by 120 publications

References 91 publications

Exploring the frontiers of colloidal behaviour where polymers and particles meet

Exploring the frontiers of colloidal behaviour where polymers and particles meet

Evaluating the potential of natural surfactants in the petroleum industry: the case of hydrophobins

Evolution of bubble size distribution in particle stabilised bubble dispersions: Competition between particle adsorption and dissolution kinetics

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