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

被引：105

作者：

Green, Ali J. ^{[1
]}

Littlejohn, Karen A. ^{[1
]}

Hooley, Paul ^{[2
]}

Cox, Philip W. ^{[1
]}

机构：

[1] Univ Birmingham, Birmingham B15 2TT, W Midlands, England

[2] Wolverhampton Univ, Sch Appl Sci, Wolverhampton WV1 1LY, W Midlands, England

来源：

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE | 2013年 / 18卷 / 04期

关键词：

Hydrophobin; Protein; Emulsion; Foam; Stability; Food; Hydrocolloid; Bioinformatics; MOLECULAR-WEIGHT SURFACTANTS; CLASS-II HYDROPHOBINS; AIR-WATER-INTERFACE; FUNGAL HYDROPHOBIN; TRICHODERMA-REESEI; SCHIZOPHYLLUM-COMMUNE; PROTEIN; SC3; ADSORPTION; PARTICLES;

D O I：

10.1016/j.cocis.2013.04.008

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

Foams remain an invaluable part of the food engineer's arsenal. Unfortunately the number of new molecules available to stabilise foams is starting to dwindle. Partially, this is due to the difficulties of finding new species with favourable properties and, in many respects, this trend is led by a commercial need to make food labels 'green'. Food grade proteins offer a number of potential solutions, as well as some excellent physical properties, when at the air-water interface. This review will use the example of hydrophobins as useful proteins finding applications within the food industry. It will also serve as a case study to examine potential methods to identify other new and potentially useful molecules. (c) 2013 The Authors. Published by Elsevier Ltd. All rights reserved.

引用

页码：292 / 301

页数：10

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