Hydrophobins and chaplins: Novel bio-surfactants for food dispersions a review
Mina Dokouhaki, Andrew Hung, Stefan Kasapis, Sally L Gras
TRENDS IN FOOD SCIENCE & TECHNOLOGY | ELSEVIER SCIENCE LONDON | Published : 2021
Background: Food colloid stability is critical to many food properties and surfactants that can provide long-term stability against phase separation are highly desirable. The hydrophobins and the chaplins are proteins secreted by filamentous microorganisms that spontaneously self-assemble into amphipathic layers at a hydrophilic-hydrophobic interface providing surface activity. These proteins have great potential as biosurfactants or foaming agents in food products and other dispersed systems. Scope and approach: This review seeks to provide a better understanding of the common structural features of the hydrophobin and chaplin proteins and their functional properties, including surface acti..View full abstract
Awarded by ARC Dairy Innovation Hub
The authors wish to acknowledge The University of Melbourne and RMIT Food Research and Innovation Centre for financial support. Sally Gras is supported by The ARC Dairy Innovation Hub (IH2010005). Andrew Hung thanks the former Victorian Life Sciences Computation Initiative (VLSCI) and the National Computational Infrastructure (NCI) for provision of computational resources.