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] PDF
Preview 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]
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 All rights reserved. Apart from any fair dealing for the purposes of research or private study, or criticism or review as permitted under the terms of the UK Copyright, Designs and Patents Act, 1988, this puhlicution may not be reproduced, stored or transmitted, in any form or by any means, without the prior permission in writing of The Royal Society of Chemistry, or in the case of reprographic reproduction only in accordance with the terms of the licences issued by the Copyright Licensing Agency in the UK,o r 111 accordance with the terms qf the licences issued by the appropriate Reproduction Rights Organization outside the UK.E nquiries concerning reproduction outside the terms stated here should he sent to Thr Royal Society of Chemistry at the address printed on this page. Published by The Royal Society of Chemistry, Thomas Graham House, Science Park, Milton Road, Cambridge CB4 OWF, UK For further information see our web site at www.rsc.org Typeset by Vision Typesetting, Manchester Printed by MPG Book Ltd, Bodmin, Cornwall, UK 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
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