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Protein/Emulsifier Interactions
Physical Chemistry, Department of Chemistry, Lund University, Lund, Sweden.
Malmö University, Faculty of Health and Society (HS), Department of Biomedical Science (BMV).
Malmö University, Faculty of Health and Society (HS), Department of Biomedical Science (BMV).ORCID iD: 0000-0003-0392-3540
Bosstamps, Wageningen, The Netherlands.
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2019 (English)In: Food Emulsifiers and Their Applications / [ed] Gerard L. Hasenhuettl, Richard W. Hartel, Springer, 2019, p. 101-192Chapter in book (Refereed)
Abstract [en]

An important consequence of protein-lipid interaction is the effect on stability of the protein in solution as well as on its behavior at interfaces. Here we will discuss key aspects of protein aggregation and unfolding as well as the effects of protein structure (random coil proteins versus globular) that are relevant for our understanding protein-lipid interaction. The main types of emulsifiers are the (1) aqueous soluble, surfactant type and (2) lipids with low aqueous solubility. The monomer concentration as defined by cmc is an important parameter for the soluble lipids. For emulsifiers with low aqueous solubility the emulsifier self-assembly structure and its properties control the interaction with proteins. We will therefore summarize the main features of lipid self-assembly. It also allows us to define different plausible scenarios and principles and models for factors that control the interactions in real food (and Pharmaceutical) systems. For the food applications the fate of the lipid during digestion is important and therefore we will discuss some aspects of enzyme-catalyzed lipolysis in terms of the structural evolution. New products and concepts of using protein/emulsifier interactions will be exemplified by illustrating how food nanotechnology possibly can be used for the delivery of functionality.

Place, publisher, year, edition, pages
Springer, 2019. p. 101-192
National Category
Food Engineering
Identifiers
URN: urn:nbn:se:mau:diva-64563DOI: 10.1007/978-3-030-29187-7_5Scopus ID: 2-s2.0-85149573838ISBN: 978-3-030-29185-3 (print)ISBN: 978-3-030-29187-7 (electronic)OAI: oai:DiVA.org:mau-64563DiVA, id: diva2:1820678
Available from: 2023-12-18 Created: 2023-12-18 Last updated: 2023-12-18Bibliographically approved

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Arnebrant, ThomasCárdenas, Marité

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