Chemistry Reference
In-Depth Information
Chapter 15
Role of Electrostatic Interactions on
Molecular Self-Assembly of Protein +
Phospholipid Films at the Air-Water
Interface
Ana Lucero Caro,
1
Alan R. Mackie,
2
A. Patrick Gunning,
2
Peter J. Wilde,
2
Victor J. Morris,
2
M
a
. Rosario Rodrı´ guez Nin˜ o
1
and Juan M. Rodrı´ guez Patino
1
1
DEPARTAMENTO DE INGENIERI
´
AQU
´
MICA,FACULTADDE
QUI
´
MICA, UNIVERSIDAD DE SEVILLE, C/PROF. GARCI
´
A
GONZA
´
LEZ, 1, 41012, SEVILLE, SPAIN
2
INSTITUTE OF FOOD RESEARCH, NORWICH RESEARCH PARK,
COLNEY, NORWICH NR4 7UA, UK
15.1 Introduction
Many food formulations are emulsions or foams. The constituent droplets or
bubbles are microstructural entities stabilized by the formation of an interfacial
emulsifier layer around the particles.
1
The properties of the interfacial layer
are governed by the composition and structure of the adsorbed material.
2-4
Biopolymers (proteins, polypeptides, and polysaccharides) and low molecular
weight surfactants have been used for many decades as emulsifiers in the
production of food colloids.
1,5
On the molecular level, these ingredients and
their chemical properties, including specific modifications, can be used to add
new functionalities to these emulsifiers.
The way emulsifiers interact with each other at the interface influences the
formation and stability of individual emulsion droplets or foam bubbles and
the interaction between groups of droplets or bubbles.
6,7
This means that the
bulk rheological or textural properties can be improved by controlling nano-
structure formation at the interface.
8
The key component of this nanoscopic
approach is molecular self-assembly. Thus, a better understanding of supra-
molecular structuring principles will reveal new phenomena and lead to new
manufacturing processes for high-added-value food products and emulsifiers.
A prerequisite for the success of this approach is a proper understanding of
227
Search WWH ::
Custom Search