Award details

Component interactions of proteins in food systems

Reference	BBS/E/F/00041227
Principal Investigator / Supervisor	Professor Clare Mills
Co-Investigators / Co-Supervisors
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	583,669
Status	Completed
Type	Institute Project
Start date	01/04/2000
End date	31/03/2005
Duration	60 months

Abstract

In addition to their role as macronutrients, food proteins play an essential role in determining food structure both in the bulk and at interfaces. Many foods are foams in which protein stabilised interfaces are important. It is known that proteins form two dimensional structures at interfaces, but the mechanisms by which these structures are held together are not well understood. This research project is focused on the role of protein denaturation, aggregation and component interactions in forming two-dimensional gel-networks at air-water interfaces in foams

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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