Hydrophobins and chaplins: Novel bio-surfactants for food dispersions a review

Abstract

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..