Award details

Protein unfolding and aggregation and the mechanical stability of interfaces

Reference	BBS/B/12466
Principal Investigator / Supervisor	Professor Lorna Smith
Co-Investigators / Co-Supervisors
Institution	University of Oxford
Department	Oxford Chemistry
Funding type	Research
Value (£)	135,133
Status	Completed
Type	Research Grant
Start date	08/09/2004
End date	07/09/2007
Duration	36 months

Abstract

The extent of intermolecular interactions within the absorbed protein layer at an interface determines its mechanical properties, affecting the stability and shelf life of protein-stabilised foams and emulsions. Using the whey protein alpha-lactalbumin and the non-specific lipid transfer protein of barley as model systems, partially folded states (induced by thermal processing or as a consequence of absorption) will be characterised and the role they play in determining the mechanical properties of a protein-stabilised interface will be studied. The knowledge gained will underpin the development of predictive models of interfacial behaviour required for rational design of food structures and improve manufacturing efficiency. (Joint with BBS/B/12393).

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

Associated awards:

BBS/B/12393 Protein unfolding and aggregation and the mechanical stability of interfaces

I accept the terms and conditions of use (opens in new window)

export PDF file

back to list new search