Hydrophobins stabilised air-filled emulsions for the food industry
Hydrophobins stabilised air-filled emulsions for the food industry
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DOI：
10.1016/j.foodhyd.2009.03.005
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发表时间：
2009-10-01
影响因子：
10.7
通讯作者：
Cox, P. W.
中科院分区：
文献类型：
--
作者：
Tchuenbou-Magaia, F. L.;Norton, I. T.;Cox, P. W.
疏水蛋白HFBII是从里氏木霉的培养物中提取的。该蛋白质已被用来构建大小约为1-100微米的气室，其中约40%的气室落在1-2微米范围内。我们将这些悬浮液命名为充气乳状液，并建议将它们用于乳状液食品结构中的脂肪替代。充气乳剂中的气泡具有表面弹性，疏水蛋白膜有助于防止不成比例和成熟。充气乳剂在室温下储存长达4个月时，单个气泡的大小几乎没有变化。此外，与空气单元的接口非常坚固，能够经受长时间的高剪切加工步骤。疏水蛋白膜的生产是一个极其迅速的事件，通常在乳状液形成过程中很难控制。在这里，我们使用了超声波工艺来生产空气电池。然后，这个过程允许我们控制疏水蛋白组装动力学，以确保它们在聚集后不会从界面上移除，从而使其处于不活跃状态。使用充气乳状液，我们创建了一种所谓的三相体系，与理论上类似的油水乳状液相比，空气和油在水中连续相中的LIP-60%包含相，并且显示出超过50%的脂肪含量降低。就液滴大小而言，三相乳液的稳定性长达45天，并且没有气相损失。(C)2009爱思唯尔有限公司。保留所有权利。
Hydrophobin HFBII has been extracted from a culture of Trichoderma reesei. The protein has been used to construct air cells of approximately 1-100 mu m in size, with approximately 40% of the air cells falling within the 1-2 mu m range. We have termed these suspensions air-filled emulsions and propose their use for fat replacement in emulsion based food structures. The air cells in the air-filled emulsion have a surface elasticity, given by the hydrophobin film that helps prevent disproportionation and ripening. The air-filled emulsions show little if any change in individual air cell size when stored for up to 4 months at room temperature. Moreover the interface to the air cells is robust and capable of surviving long, high shear processing steps. Production of the hydrophobin film is an extremely rapid event and ordinarily it is difficult to control during emulsion formation. Here we have used a sonication process to produce the air cells. This process then allows us to control the hydrophobin assembly kinetics in order to ensure that they are not removed from the interface after aggregation, and thus rendered inactive. Using the air-filled emulsions we have created a, so called, tri-phasic system with LIP to 60% included phase of air and oil in an aqueous continuum and showing a greater than 50% reduction in lipid content when compared to a theologically similar oil water emulsion. The tri-phasic emulsions are stable for up to 45 days in terms of droplet size and with no loss of air phase. (C) 2009 Elsevier Ltd. All rights reserved.