Protein-lipid interactions at interfaces

Authors

  • A. Fillery-Travis Institute of Food Research, Norwich Research Park, Norwich NR4 7UA.UK.
  • E. N.C. Mills Institute of Food Research, Norwich Research Park, Norwich NR4 7UA.UK.
  • P. Wilde Institute of Food Research, Norwich Research Park, Norwich NR4 7UA.UK.

DOI:

https://doi.org/10.3989/gya.2000.v51.i1-2.406

Keywords:

Atomicforce microscopy, Interfacial physics, Lipid-binding proteins, Multiphase foods

Abstract


Foams and emulsions are both types of multiphase foods and are a dispersion of one immiscible phase (e.g. air or oil) in another (e.g. water). Amphiphilic molecules (either proteins or chemical compounds) are able to stabilise the interface between these phases and are termed emulsifiers. The ability of protein emulsifiers to bind lipid is reviewed, and the mechanisms underlying the behaviour of these and low molecular weight surfactants (LMWS) at the interface are summarised. New research, exploiting atomic force microscopy, has given fresh insights into the mechanisms by which proteins and LMWS interact when both are present at the interface, compromising the stability of foams and emulsions stabilised by these mixtures. The understanding of component interactions at the interfacial level is essential if advances are to be made in the control and manipulation of multiphase foods during production and storage.

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Published

2000-04-30

How to Cite

1.
Fillery-Travis A, Mills EN, Wilde P. Protein-lipid interactions at interfaces. grasasaceites [Internet]. 2000Apr.30 [cited 2022Dec.1];51(1-2):50-5. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/406

Issue

Section

Research