R.A. Ganzevles : "Protein/polysaccharide complexes at air/water interfaces"

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30 Mar 2007 13:30
Unit: Wageningen University
Location: Aula, building 362, Gen. Foulkesweg 1, Wageningen
Organisation: Wageningen University
Promotor: prof.dr. M.A. Cohen Stuart (Physical Chemistry and Colloid Chemistry)
Co Promotor: A.G.J. Voragen (promotor), H.H.J. de Jongh, T. van Vliet

 Many food products contain small air bubbles, e.g. whipped cream, ice cream and cappuccino froth or small oil droplets, e.g. soups, sauces and dairy products. These bubbles and droplets need to be stabilised and proteins (e.g. present in milk or eggs) are widely used to do this. When food products contain polysaccharides (e.g. present in fruit and vegetables) in addition to proteins, the proteins and polysaccharides can interact. If proteins form complexes with polysaccharides, they may loose their ability to stabilise the bubbles/droplets. Conversely, if the polysaccharides adsorb to the bubbles/droplets along with the proteins, the stability may be enhanced. This thesis describes how the properties of adsorbed protein/polysaccharide layers at bubble and droplet interfaces depend on the interaction between proteins and polysaccharides. Protein/polysaccharide interaction can be controlled by molecular parameters of proteins and polysaccharides. Insight in this mechanism may help to predict and/or improve foam and emulsion stability.
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