Novel air filled emulsions as the basis for fully functional low fat foods

新型充气乳液作为全功能低脂食品的基础

• 批准号: BB/E019358/1
• 负责人: Ian Norton
• 金额: $ 50.68万
• 依托单位: University of Birmingham
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2007
• 资助国家: 英国
• 起止时间: 2007 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FE019358%2F1
• 关键词: Novel; air; filled; emulsions; basis

There is a need for a substantial reduction in the amount of dietary fat. The aim here is to help achieve this by developing a reduced fat replacement for a range of traditionally high fat foods by employing naturally occurring but novel surfactants. The new candidate structures will have a significantly reduced lipid content (50% at least is envisaged) and reduce the dietary calorific intake. However, the technology should also allow for an undetectable form of, otherwise unpalatable but beneficial, bioactive peptides or lipids to be carried. Many dressings, and sauces are high lipid foods and used widely in the diet e.g. salad dressing, mayonnaise etc. As such they can contribute heavily to the fat intake. These foods have the effect of increasing the fat intake in quite disparate areas; mayonnaise as a condiment on high fat foods, or as a dressing on other wise low fat salads. Hence, mayonnaise has been chosen as a model to illustrate the application of the proposed method of food design and generic production. It is intended to replace at least 50% of the lipid droplets in the model system with air cells. However, so that consumer perception is not adversely affected by a change of the structure, the rheology of the mayonnaise will be maintained by manipulating the size and functionality of the air cells so the mouth-feel of the full and reduced fat versions are identical. Hydrophobin emulsions Fungal hydrophobins have been identified as having massive potential for the stabilisation of emulsions1. Their amphipathic nature has been shown to stabilise oil emulsions (non food) and very high gas/liquid volume foams; this stabilisation has been shown to be more stable than with other common emulsifiers2. The enhanced stability offers the potential to form shelf stable air or lipid vesicle with very high angles of curvature so that small size distributions (1-5um) may be produced to accurately mimic mayonnaise or dressing emulsions. The self assembly potential of the hydrophobins offers a huge potential beyond just emulsion stabilisation. Hydrophobin stabilised interfaces are reported to provide a size exclusion barrier to the movement of small molecular weight solutes across the interface. Here, small refers to molecules of a size greater than 200 Da and offers an immense potential for bio-molecular partitioning. Indeed, such a potential might be realised as an ability to design bio-functional novel foods; i.e. hydrophobin stabilised air/oil aqueous emulsion may be engineered to carry bio-molecule payloads in each of the distinct phases or prevent the undesirable partitioning of molecules to unwanted phases.Two classes of biomolecules will be examined and their partitioning behaviour studied and exploited. Primarily, the opportunity to include an undetectable form of otherwise extremely unpalatable but strongly bio-active bitter peptides is attractive. These short chain peptides have been shown to have a variety of beneficial health properties including anti-hypertensive activity3. In their naked form they can't be used in foods due to their associated bitterness. Interestingly though, bitterness is a consequence of their extreme hydrophobicity; and so if partitioned into a stabilised lipid (i.e. rheologically stable to survive through the mouth without rupture) and held away from the lipid/aqueous interface these molecules might be administered routinely without detection. As bitter peptides are ~350 Da they should be amenable to hydrophobin partitioning and competitive adsorption at interfaces should lock the bitterness to an unperceivable form. Secondly, the lipid phase of the new candidate structures might be derived from essential fatty acids, Omega 3 & 6. The bioactive molecules are readily oxidised and commonly carry strong unfavourable flavours and locking these compound in an unperceivable form should help consumer acceptance. 1.Curr Op Biotechnol 2005 16 434 2.Biophys J 2005 88 3434 3.Am J Clin 2003 77 326

需要大幅减少膳食脂肪的量。这里的目的是帮助实现这一目标，通过采用天然存在的但新颖的表面活性剂开发一系列传统高脂肪食品的低脂替代品。新的候选结构将具有显著降低的脂质含量（设想至少50%）并减少膳食热量摄入。然而，该技术还应允许携带不可检测形式的、否则不可口但有益的生物活性肽或脂质。许多调味品和酱汁都是高脂食品，广泛用于饮食中，例如沙拉酱，蛋黄酱等，因此它们可以大大增加脂肪摄入量。这些食物在不同的领域都有增加脂肪摄入的作用;蛋黄酱作为高脂肪食物的调味品，或者作为其他明智的低脂沙拉的敷料。因此，蛋黄酱已被选为一个模型来说明所提出的方法的应用程序的食品设计和通用生产。其目的是用气室替换模型系统中至少50%的脂滴。然而，为了使消费者的感知不受结构变化的不利影响，蛋黄酱的流变性将通过操纵气囊的尺寸和功能来保持，使得全脂和低脂版本的口感相同。疏水蛋白乳液真菌疏水蛋白已被确定为具有稳定乳液的巨大潜力1。它们的两亲性质已被证明可以稳定油乳液（非食品）和非常高的气体/液体体积泡沫;这种稳定性已被证明比其他常见的增稠剂更稳定2。增强的稳定性提供了形成具有非常高的曲率角的储存稳定的空气或脂质囊泡的可能性，使得可以产生小的尺寸分布（1- 5 μ m）以准确地模拟蛋黄酱或敷料乳液。疏水蛋白的自组装潜力提供了一个巨大的潜力，不仅仅是乳液稳定。据报道疏水蛋白稳定的界面为小分子量溶质穿过界面的运动提供了尺寸排阻屏障。在这里，小是指分子的大小大于200 Da，并提供了生物分子分配的巨大潜力。事实上，这样的潜力可能会实现作为一种设计生物功能的新型食品的能力;即疏水蛋白稳定的空气/油水乳液可以被设计成在每个不同的阶段进行生物分子的有效载荷或防止不希望的分子分配到不需要的阶段。两类生物分子将被检查和他们的分配行为的研究和开发。首先，包含不可检测形式的另外极不适口但具有强生物活性的苦味肽的机会是有吸引力的。这些短链肽已被证明具有多种有益健康的特性，包括抗高血压活性3。由于它们的苦味，它们的裸露形式不能用于食物中。然而有趣的是，苦味是其极端疏水性的结果;因此，如果分配到稳定的脂质中（即流变学稳定以通过口腔存活而不破裂）并保持远离脂质/水界面，则这些分子可以在没有检测的情况下常规施用。由于苦味肽的分子量约为350 Da，因此它们应易于疏水蛋白分配，并且界面处的竞争性吸附应将苦味锁定为不可感知的形式。其次，新候选结构的脂质相可能来自必需脂肪酸Omega 3和Omega 6。生物活性分子很容易被氧化，通常带有强烈的不良风味，将这些化合物锁定在不可感知的形式中应该有助于消费者接受。1. Curr Op Biotechnol 2005 16 434 2. Biophys J 2005 88 3434 3. Am J Clin 2003 77 326

项目成果

Suspensions of air cells with cysteine-rich protein coats: Air-filled emulsions

具有富含半胱氨酸的蛋白质涂层的空气细胞悬浮液：充气乳液

• DOI: 10.1177/0021955x11400937
• 发表时间: 2011
• 期刊: Journal of Cellular Plastics
• 影响因子: 2.5
• 作者: Tchuenbou-Magaia F

Hydrophobins stabilised air-filled emulsions for the food industry

• DOI: 10.1016/j.foodhyd.2009.03.005
• 发表时间: 2009-10-01
• 期刊: FOOD HYDROCOLLOIDS
• 影响因子: 10.7
• 作者: Tchuenbou-Magaia, F. L.;Norton, I. T.;Cox, P. W.
• 通讯作者: Cox, P. W.

Phospholipids at the interface: current trends and challenges.

• DOI: 10.3390/ijms140611767
• 发表时间: 2013-06-03
• 期刊: International journal of molecular sciences
• 影响因子: 5.6
• 作者: Pichot R;Watson RL;Norton IT
• 通讯作者: Norton IT