Food colloids : fundamentals of formulation ; [proceedings of the Conference Food Colloids 2000: Fundamentals of Formulation organized by the Food Chemistry Group of the RSC held on 3-6 April 2000 in Potsdam, Germany]

438 Pages·2001·32.694 MB·English

by  Eric Dickinson, Reinhard Miller

Food Colloids
Fundamentals of Formulation

Food Colloids
Fundamentals of Formulation
Edited by
Eric Dickinson
Procter Department of Food Science, University of Leeds, UK
Reinhard Miller
Max Planck Institute for Colloids and Interfaces, Golm, Germany
R S C
ROYAL SOCIETY OF CHEMISTRY
The proceedings of the conference Food Colloids 2000: Fundamentals of Formulation
organized by the Food Chemistry Group of the RSC held on 3- 6 April 2000 in
Potsdam, Germany
Special Publication No. 258
ISBN 0-85404-850-2
A catalogue record for this book is available from the British Library
0T he Royal Society of Chemistry 2001
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Preface
The food scientist is commonly confronted with the challenge of modifying the
formulation of a food product. The objective may be to enhance the taste, texture
or appearance of the food, to produce a product with a longer shelf-life or a
healthier image, or to improve manufacturing efficiency by incorporating a
cheaper ingredient or adopting a new processing technology. The speed with
which these objectives can be accomplished depends on the level of fundamental
understanding that exists on the key physico-chemical factors affecting product
properties. In the case of food colloids, it is especially important to understand
how the interfacial and aggregation behaviour of constituent proteins are af-
fected by processing conditions, such as heat or shear forces, or by molecular
interactions of proteins with other ingredients like fats, emulsifiers or hydrocol-
loids. Improved insight into such factors will be achieved by researchers who can
take advantage of emerging theoretical concepts and experimental techniques, as
well as by those who continue to apply established methods to the systematic
study of model food systems under well-defined sets of conditions.
The advances reported in this volume were presented at a conference entitled
‘Food Colloids 2000: Fundamentals of Formulation’ held in Potsdam, Germany,
on 2-6 April 2000. This eighth European conference on the topic of food colloids
was organized by members of the Max Planck Institute for Colloids and Interfa-
ces (Golm)u nder the auspices of the Food Chemistry Group of the Royal Society
of Chemistry (UK). The programme consisted of 48 lectures and 75 poster
presentations, and the conference was attended by 170 participants from 21
different countries. Most of the invited lectures and the contributed oral presen-
tations are recorded in this volume. Research papers based on some of the poster
presentations will appear separately in a special issue of Colloids and Surfaces B:
Biointerfaces.
For their valued assistance in selecting the lecture programme, the editors of
this volume are grateful to the other members of the International Organizing
Committee: Dr Rod Bee (Unilever Research, Colworth Laboratory), Prof. Bjorn
Bergenstihl (University of Lund), Prof. Juan Rodriguez Patino (University of
Seville) and Prof. Pieter Walstra (Wageningen University). All of the many local
arrangements for the meeting were made by members of the Local Organizing
Committee: R. Miller (Chairman), V. B. Fainermann (Donetsk), J. Kragel
(Golm), L. Makieviski (Golm), A. V. Makieviski (Golm), G. Muschiolik (Jena),
vi Prefuce
H. Schubert (Karlsruhe), K.-D. Schwenke (Kleinmachnow), S. Siegmund (Golm)
and R. Wustneck (Potsdam). Financial support from the Max Planck Institute
for Colloids and Interfaces and the German Science Foundation (DFG) is
gratefully acknowledged.
Eric Dickinson (Leeds)
Reinhard Miller (Golm)
June 2000
Contents
New Techniques
Surface Quasi-Elastic Light Scattering: A Probe of Interfacial Rheology 3
I. Hopkinson
Scratching the Surface: Imaging Interfacial Structure using Atomic 13
Force Microscopy
A.R . Mackie, A. P. Gunning, P. J. Wilde, and V.J . Morris
Application of Brewster Angle Microscopy to the Analysis of Proteins 22
and Lipids at the Air-Water Interface
J. M. Rodriguez Patino, C. Carrera Sanchez, M. R. Rodriguez Niiio, and
M. C. Fernandez
Dynamic Interactions between Adsorbed Protein Layers from Colloidal 36
Particle Scattering in Shear Flow
E. Dickinson, B. S. Murray, M. Whittle, and J. Chen
Emulsions, Dispersions and Foams
Foams and Antifoams 55
P. R. Garrett
Stability of Oil-in-Water Emulsions Containing Protein 73
I. B. Ivanov, E. S. Basheva, T. D. Gurkov, A. D. Haa'jiiski, L. N. Arnaudov,
N. D. Vassileva, S. S. Tcholakova, and B. E. Campbell
Stabilization of Emulsion Films and Emulsions by 91
surfact ant-Polyelectrolyte Complexes
V. G. Babak
Colloidal Dispersions Based on Solid Lipids 103
K. Westesen, M. Drechsler, and H. Bunjes
...
Vlll Contents
Coalescence Processes in Emulsions 116
T. Danner and H. Schubert
Mechanisms of Coalescence in Highly Concentrated Protein-Stabilized 125
Emulsions
G. A. van Aken and T. van Vliet
Water-in-Oil-in-Water Multiple Emulsions Stabilized by Polymeric and 133
Natural Emulsifiers
M. Akhtar and E. Dickinson
Creaming and Rheology of Oil-in-Water Emulsions 144
M. Robins, P. Manoj} D. Hibberd, A. Watson, and A. Fillery-Travis
Crystallization in Food Emulsions 152
M. J. W. Povey, S. A. Hindle, and K. W. Smith
Interfacial Properties
Molecular Basis of Protein Adsorption at Fluid-Fluid Interfaces 165
S. Damodaran and C. S. Rao
Dilational and Shear Rheology of Protein Layers at the Water-Air 181
Inter face
T. D. Gurkov, J. T. Petkov, B. Campbell, and R. P. Borwankar
Dilational Viscoelasticity of Spread and Adsorbed Polymer Films 191
B. A. Noskov, A. V. Akientiev, D. A. Alexandrov, G. Loglio, and R. Miller
Influence of Lipids on Interfacial Dilatational Behaviour of Adsorbed 198
P-Lactoglobulin Layers
R. Wustneck, B. Moser, V. V. Karageorgieva, G. Muschiolik, and
L. Brehmer
Theory of Protein Penetration into Two-Dimensional Aggregating 210
Lipid Monolayers
K B. Fainerman, R. Miller, and D. Vollhardt
Surface Rheological Properties of Soy Glycinin: Gel Layer Formation 223
and Conformational Aspects
M. Bos, A. Martin, J. Bikker, and T. van Vliet
Effect of Starch Components and Derivatives on the Surface Behaviour 233
of a Mixture of Protein and Small-Molecule Surfactants
M. G. Semenova, M. S. Myasoedova, and A. S. Antipova
Contents ix
Protein Structure and Interactions
Effects of Agitation on Proteins 245
P. Walstra
Spectroscopic Investigation of Proteins at Oil-Water Interfaces 25 5
G. R. Burnett, F. A. Husband, P. J. Wilde, N. Wellner, and P. S. Belton
Functional Properties of Peptides Derived from Wheat Storage 262
Proteins by Limited Enzymatic Hydrolysis and Ultrafiltration
C. Larrk, B. Huchet, S. Bkrot, and Y. Popineau
Effects of Sugars in Protecting the Functional Properties of Dried 272
Proteins
B. S. Murray, H.-J. Liang, S. Bone, and E. C. Ldpez-Diez
Binding Properties of Vanillin to Whey Proteins: Effect on Protein 282
Conformational Stability and Foaming Properties
P. Relkin and J. Vermersh
Complex Formation of Faba Bean Legumin with Chitosan: Surface 293
Activity and Emulsion Properties of Complexes
I. G. Plashchina, T. A. Mrachkovskaya, A. N. Danilenko, G. 0.K ozhevnikov,
N. Yu. Starodubrovskaya, E. E. Braudo, and K. D. Schwenke
Effect of Polysaccharides on Colloidal Stability in Dairy Systems 304
J.-L. Doublier, S. Bourriot, and C. Gamier
Influence of High Pressure Processing on Protein-Polysaccharide 315
Interactions in Emulsions
V. B. Galazka, E. Dickinson, and D. A. Ledward
Structural Modification of P-Lactoglobulin as Induced by Complex 323
Coacervation with Acacia Gum
C. Schmitt, C. Sanchez, S. Despond, D. Renard, P. Robert, and J. Hardy
Effect of Heat and Shear on p-Lactoglobulin-Acacia Gum Complex 332
Coacervation
C. Sanchez, S. Despond, C. Schmitt, and J. Hardy
Aggregation and Gelation
Factors Influencing Acid-Induced Gelation of Skim Milk 345
D. S. Home
X Contents
Enzymic Crosslinking for Producing Casein Gels 352
C. Schorsch, M. G. Jones, and I. T. Norton
Aggregation and Gelation of Whey Proteins: Specific Effect of Divalent 358
Cations?
S. P.F . M. Roefi and H. A. Peppelman
Effect of Emulsifiers on the Aggregation of P-Lactoglobulin 369
M. Langton and A.-M. Hermansson
Bulk and Interfacial Sol-Gel Transitions in Systems Containing Gelatin 376
V.N . Izmailova, G. P. Yampolskaya, S. M. Levachev, S. R. Derkatch,
Z. D. Tulovskaya, and N. G. Voronko
Protein-Based Emulsion Gels: Effects of Interfacial Properties and 3 84
Temperature
J. Chen, E. Dickinson, H. 5'. Lee, and W. P. Lee
Mixed Biopolymer Gel Systems of P-Lactoglobulin and Non-Gelling 392
Gums
R. Baeza and A.M . R. Pilosof
+
Stability and Gelation of Carrageenan Skim Milk Mixtures: Influence 404
of Temperature and Carrageenan Type
K Langendor- G. Cuvelier, C. Michon, B. Launay, A. Parker, and
C. G. de Kruif
Subject Index 41 3