Award details

Protein unfolding and aggregation and the mechanical stability of interfaces

Reference	BBS/E/F/00041793
Principal Investigator / Supervisor	Professor Clare Mills
Co-Investigators / Co-Supervisors	Professor Peter Wilde
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	60,266
Status	Completed
Type	Institute Project
Start date	01/07/2004
End date	31/12/2007
Duration	42 months

Abstract

The extent of intermolecular interactions within the adsorbed protein layer at an interface determines its mechanical properties, affecting economically important attributes in complex food systems, such as the shelf-life and stability 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 adsorption) 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.

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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