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Award details
Brewster angle microscopy of protein + surfactant films
Reference
D11184
Principal Investigator / Supervisor
Professor Brent Stuart Murray
Co-Investigators /
Co-Supervisors
Institution
University of Leeds
Department
School of Food Science and Nutrition
Funding type
Research
Value (£)
44,501
Status
Completed
Type
Research Grant
Start date
06/01/1999
End date
06/06/2001
Duration
29 months
Abstract
Funding is requested for one high resolution (34k) and one low resolution (5k) Brewster angle microscopy (BAM) and an anti-vibration bench (5k). Current research personnel and facilities will immediately integrate the equipment into 2 ongoing projects: (A) the effects of high sugar concentrations on the surface active behaviour of the proteins at the air-water (A- W) interface, including proteins dried in the presence of sugars; (B) the interfacial interaction between milk proteins and sugar-based surfactants (Tweens etc.) at the A-W interface. Changes in interfacial phase behaviour (the size, shape, and stability of protein/surfactant domains observed) will be examined in relation to foam formation and stability. The possibility of extending BAM studies on these systems to the oil-water interface will be investigated.
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
BioImaging (BI) [1998]
Funding Scheme
X – not Funded via a specific Funding Scheme
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