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Brewster angle microscopy of protein segregation on oil droplet surfaces

Reference	BBS/B/0501X
Principal Investigator / Supervisor	Professor Brent Stuart Murray
Co-Investigators / Co-Supervisors	Professor Eric Dickinson, Dr Rammile Ettelaie
Institution	University of Leeds
Department	School of Food Science and Nutrition
Funding type	Research
Value (£)	145,655
Status	Completed
Type	Research Grant
Start date	01/10/2004
End date	31/05/2007
Duration	32 months

Abstract

Proteins are the principal stabilising agents of emulsions and other dispersions in foods. This study will test the hypothesis that variable effects on product quality can be due to segregation of proteins at the surface of oil droplets, as a result of processing conditions. Segregation at the oil-water interface will be observed via a specially modified Brewster angle microscope. The effects of heat processing, before and after absorption, on the segregation of individual milk proteins and their mixtures, at the oil-water interface will be correlated with the rheological properties of the absorbed films. In turn, this will be compared with the stability of individual oil droplets and the corresponding emulsions systems.

Summary

unavailable

Committee	Closed Committee - Agri-food (AF)
Research Topics	X – not assigned to a current Research Topic
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

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