Hydrophobins and air filled emulsions

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http://eprints.org/relation/isVersionOf http://etheses.bham.ac.uk/id/document/21720 http://eprints.org/relation/isVolatileVersionOf http://etheses.bham.ac.uk/id/document/21720 http://eprints.org/relation/isIndexCodesVersionOf http://etheses.bham.ac.uk/id/document/21720 archive 4031 disk0/00/00/35/94 2012-07-13 10:32:57 2019-01-23 09:56:37 2012-07-13 10:32:57 thesis show 0 Tchuenbou-Magaia Fideline Laure Cox Philip William University of Birmingham Hydrophobins and air filled emulsions unpub TP 10col_ephy Suspensions of micron sized air cells, Air Filled Emulsions (AFEs), represent a new colloidal material with outstanding physical properties. They have the potential for technological applications in very different fields such as biomedical, environmental sciences and the food industry. This thesis focuses on the construction of AFEs and their use as ingredients to construct reduced fat and calorie emulsion-based products. These microstructurally complex materials have been termed triphasic A/O/W emulsions. A sonochemical templating process has allowed for the construction of air cells (the majority around 0.5-10 μm) in the size range of oil droplets found in emulsion based foods. Air cells were stabilised with either hydrophobins, obtained from submerged fermentation and extraction, or other cysteine rich but more common proteins such as bovine serum albumin (BSA) and egg albumen (EWP). The air cells were stable against disproportionation and ripening for substantial periods of time. They resisted destabilisation effect of oil droplets and could survive unit operations involving mild vacuum treatment and centrifugal forces, relatively high shear forces, temperatures and pressures. Triphasic A/O/W emulsions were created with up to 60% included phase of air and oil in an aqueous continuous phase. This gave a greater than 50% reduction in lipid content. Comparative rheology and tribology showed that the triphasic A/O/W emulsions could have similar if not better lubrication properties than a full O/W version. The molecular properties of the protein used for the AFEs played a crucial role in the determination of lubrication properties (mouth-feel). Moreover, AFEs and triphasic emulsions offer the potential for new structures and textures for the food industry due to their self interaction to give a weak gel 2012-07 2012-01 graduation eng This unpublished thesis/dissertation is copyright of the author and/or third parties. The intellectual property rights of the author or third parties in respect of this work are as defined by The Copyright Designs and Patents Act 1988 or as modified by any successor legislation. Any use made of information contained in this thesis/dissertation must be in accordance with that legislation and must be properly acknowledged. Further distribution or reproduction in any format is prohibited without the permission of the copyright holder. ubira@lists.bham.ac.uk public 365 University of Birmingham School of Chemical Engineering d_ph na 2012-07 graduation