Hydrophobins stabilised air-filled emulsions for the food industry

Tchuenbou-Magaia, Fideline; Norton, Ian T.; Cox, Philip W. L.

doi:10.1016/j.foodhyd.2009.03.005

Cited by 112 publications

(77 citation statements)

References 30 publications

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“…Furthermore, physical and sensory properties of products such as ice cream can be improved by using stabilized foam. Finally, aeration of food products that currently do not contain air due to instability problems (e.g., mayonnaise) may become possible allowing the reduction in the amount of fat and/or calories (Cox et al 2007Tchuenbou-Magaia et al 2009). HFBII stabilizes air bubbles in a superior way when compared to other proteins (Cox et al 2007Blijdenstein et al 2010).…”

Section: Dispersal Of Hydrophobic Solids Liquids and Airmentioning

confidence: 99%

Applications of hydrophobins: current state and perspectives

Wösten

Scholtmeijer

2015

Appl Microbiol Biotechnol

148

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Hydrophobins are proteins exclusively produced by filamentous fungi. They self-assemble at hydrophilichydrophobic interfaces into an amphipathic film. This protein film renders hydrophobic surfaces of gas bubbles, liquids, or solid materials wettable, while hydrophilic surfaces can be turned hydrophobic. These properties, among others, make hydrophobins of interest for medical and technical applications. For instance, hydrophobins can be used to disperse hydrophobic materials; to stabilize foam in food products; and to immobilize enzymes, peptides, antibodies, cells, and anorganic molecules on surfaces. At the same time, they may be used to prevent binding of molecules. Furthermore, hydrophobins have therapeutic value as immunomodulators and can been used to produce recombinant proteins.

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Section: Dispersal Of Hydrophobic Solids Liquids and Airmentioning

confidence: 99%

Applications of hydrophobins: current state and perspectives

Wösten

Scholtmeijer

2015

Appl Microbiol Biotechnol

148

View full text Add to dashboard Cite

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“…These include the use of hydrophobins as foam 13 and emulsion stabilizers, 14 with applications in food technology. It has been demonstrated that adsorption of hydrophobins onto solid surfaces may be used to change the character (hydrophobic/hydrophilic) of the surface 15 and that they may be used to form biocompatible surfaces for biosensors.…”

Section: Introductionmentioning

confidence: 99%

Molecular Simulation of Hydrophobin Adsorption at an Oil–Water Interface

Cheung

2012

Langmuir

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Hydrophobins are small, amphiphilic proteins expressed by strains of filamentous fungi.They fulfil a number of biological functions, often related to adsorption at hydrophobic interfaces, and have been investigated for a number of applications in materials science and biotechnology. In order to understand the biological function and applications of these proteins a microscopic picture of the adsorption of these proteins at interfaces is needed. Using molecular dynamics simulations with a chemically detailed coarse-grained potential the behaviour of typical hydrophobins at the water-octane interface is studied. Calculation of the interfacial adsorption strengths indicates that the adsorption is essentially irreversible, with adsorption strengths of the order of 100 k B T (comparable to values determined for synthetic nanoparticles but significantly larger than small molecule surfactants and biomolecules). The protein structure at the interface is unchanged at the interface, which is consistent with the biological function of these proteins. Comparison of native proteins with pseudoproteins that consist of uniform particles shows that the surface structure of these proteins has a large effect on the interfacial adsorption strengths, as does the flexibility of the protein.

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“…This latter property is of prime importance when considering the stabilisation of small microbubbles, as we shall discuss below. Microbubbles, purely stabilised by hydrophobin, with an average size of 7 m were reported by Tchuenbou-Magaia et al to display only a modest degree of coarsening after 20 days [43].…”

Section: Introductionmentioning

confidence: 82%

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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Hydrophobins stabilised air-filled emulsions for the food industry

Cited by 112 publications

References 30 publications

Applications of hydrophobins: current state and perspectives

Applications of hydrophobins: current state and perspectives

Molecular Simulation of Hydrophobin Adsorption at an Oil–Water Interface

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

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