WO2011015504A2 - Aerated products - Google Patents
Aerated products Download PDFInfo
- Publication number
- WO2011015504A2 WO2011015504A2 PCT/EP2010/060950 EP2010060950W WO2011015504A2 WO 2011015504 A2 WO2011015504 A2 WO 2011015504A2 EP 2010060950 W EP2010060950 W EP 2010060950W WO 2011015504 A2 WO2011015504 A2 WO 2011015504A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- hydrophobin
- cross
- foam
- aerated
- linked
- Prior art date
Links
- 101710091977 Hydrophobin Proteins 0.000 claims abstract description 68
- 239000004094 surface-active agent Substances 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims description 17
- 238000004132 cross linking Methods 0.000 claims description 16
- SXRSQZLOMIGNAQ-UHFFFAOYSA-N Glutaraldehyde Chemical compound O=CCCCC=O SXRSQZLOMIGNAQ-UHFFFAOYSA-N 0.000 claims description 14
- 238000005273 aeration Methods 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 8
- 238000010382 chemical cross-linking Methods 0.000 claims description 2
- 239000006260 foam Substances 0.000 abstract description 48
- 239000000047 product Substances 0.000 description 33
- 108090000623 proteins and genes Proteins 0.000 description 23
- 235000018102 proteins Nutrition 0.000 description 22
- 102000004169 proteins and genes Human genes 0.000 description 22
- 239000000243 solution Substances 0.000 description 18
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 16
- 229920001285 xanthan gum Polymers 0.000 description 16
- DBMJMQXJHONAFJ-UHFFFAOYSA-M Sodium laurylsulphate Chemical compound [Na+].CCCCCCCCCCCCOS([O-])(=O)=O DBMJMQXJHONAFJ-UHFFFAOYSA-M 0.000 description 13
- 235000019333 sodium laurylsulphate Nutrition 0.000 description 12
- 235000010746 mayonnaise Nutrition 0.000 description 10
- 239000003570 air Substances 0.000 description 9
- 239000008268 mayonnaise Substances 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 235000013305 food Nutrition 0.000 description 8
- 239000007789 gas Substances 0.000 description 8
- 101001003080 Hypocrea jecorina Hydrophobin-2 Proteins 0.000 description 6
- 238000006243 chemical reaction Methods 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 238000001338 self-assembly Methods 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 241000233866 Fungi Species 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 230000002538 fungal effect Effects 0.000 description 4
- 235000014611 low fat mayonnaise Nutrition 0.000 description 4
- 229920001184 polypeptide Polymers 0.000 description 4
- 102000004196 processed proteins & peptides Human genes 0.000 description 4
- 108090000765 processed proteins & peptides Proteins 0.000 description 4
- 238000002415 sodium dodecyl sulfate polyacrylamide gel electrophoresis Methods 0.000 description 4
- 238000005119 centrifugation Methods 0.000 description 3
- 239000013604 expression vector Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 241000894007 species Species 0.000 description 3
- 238000004879 turbidimetry Methods 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 241000195940 Bryophyta Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 241000235648 Pichia Species 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 239000004809 Teflon Substances 0.000 description 2
- 229920006362 Teflon® Polymers 0.000 description 2
- 241000223259 Trichoderma Species 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 108091036078 conserved sequence Proteins 0.000 description 2
- 125000000151 cysteine group Chemical group N[C@@H](CS)C(=O)* 0.000 description 2
- 230000001687 destabilization Effects 0.000 description 2
- 239000003599 detergent Substances 0.000 description 2
- 238000007323 disproportionation reaction Methods 0.000 description 2
- 239000012154 double-distilled water Substances 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000011929 mousse Nutrition 0.000 description 2
- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 description 2
- 108020004707 nucleic acids Proteins 0.000 description 2
- 102000039446 nucleic acids Human genes 0.000 description 2
- 150000007523 nucleic acids Chemical class 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- -1 syndets Substances 0.000 description 2
- UHPMCKVQTMMPCG-UHFFFAOYSA-N 5,8-dihydroxy-2-methoxy-6-methyl-7-(2-oxopropyl)naphthalene-1,4-dione Chemical compound CC1=C(CC(C)=O)C(O)=C2C(=O)C(OC)=CC(=O)C2=C1O UHPMCKVQTMMPCG-UHFFFAOYSA-N 0.000 description 1
- 244000251953 Agaricus brunnescens Species 0.000 description 1
- 208000002109 Argyria Diseases 0.000 description 1
- 241000235349 Ascomycota Species 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 108010077805 Bacterial Proteins Proteins 0.000 description 1
- 241000221198 Basidiomycota Species 0.000 description 1
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 108091026890 Coding region Proteins 0.000 description 1
- 108091035707 Consensus sequence Proteins 0.000 description 1
- 239000004971 Cross linker Substances 0.000 description 1
- 101710183054 Cryparin Proteins 0.000 description 1
- 241000221756 Cryphonectria parasitica Species 0.000 description 1
- 241000223218 Fusarium Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 101710195603 Hydrophobin A Proteins 0.000 description 1
- 241000235649 Kluyveromyces Species 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 241000235395 Mucor Species 0.000 description 1
- 241000221960 Neurospora Species 0.000 description 1
- 229920001213 Polysorbate 20 Polymers 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 241000235346 Schizosaccharomyces Species 0.000 description 1
- 241000187180 Streptomyces sp. Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 229920001222 biopolymer Polymers 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 238000004113 cell culture Methods 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000002983 circular dichroism Methods 0.000 description 1
- 238000004581 coalescence Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 239000003431 cross linking reagent Substances 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 230000002939 deleterious effect Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 102000037865 fusion proteins Human genes 0.000 description 1
- 108020001507 fusion proteins Proteins 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- LFEUVBZXUFMACD-UHFFFAOYSA-H lead(2+);trioxido(oxo)-$l^{5}-arsane Chemical compound [Pb+2].[Pb+2].[Pb+2].[O-][As]([O-])([O-])=O.[O-][As]([O-])([O-])=O LFEUVBZXUFMACD-UHFFFAOYSA-H 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000003550 marker Substances 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000020166 milkshake Nutrition 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 235000010486 polyoxyethylene sorbitan monolaurate Nutrition 0.000 description 1
- 239000000256 polyoxyethylene sorbitan monolaurate Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 238000003259 recombinant expression Methods 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 239000002453 shampoo Substances 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000008685 targeting Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000013518 transcription Methods 0.000 description 1
- 230000035897 transcription Effects 0.000 description 1
- 238000013519 translation Methods 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 241001446247 uncultured actinomycete Species 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/02—Cosmetics or similar toiletry preparations characterised by special physical form
- A61K8/04—Dispersions; Emulsions
- A61K8/046—Aerosols; Foams
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/195—Proteins from microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
- A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
- A61Q19/10—Washing or bathing preparations
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q5/00—Preparations for care of the hair
- A61Q5/02—Preparations for cleaning the hair
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to aerated products that include
- hydrophobins and to a method for manufacturing the same.
- a wide variety of products contain introduced gas, such as air, nitrogen and/or carbon dioxide.
- gases such as air, nitrogen and/or carbon dioxide.
- Such products include frozen and chilled food products, for example ice cream and mousses, they also include shaving foams or hair foams.
- Two key considerations arise in the production and storage of aerated products, namely the ability to incorporate gas into the product during manufacture (foamability) and the subsequent stability of the gas bubbles during storage (foam stability).
- a number of additives are included in aerated products to assist in the creation and maintenance of foam.
- stabilisers used in the art can often maintain the total foam volume, they are poor at inhibiting the coarsening of the foam microstructure, i.e. increase in gas bubble size by processes such as disproportionation and coalescence. Further, many of the ingredients used to stabilise the gas phase in aerated food products need to be added at fairly high levels which can have deleterious textural and/or calorific consequences.
- EP1623631 describes the use of hydrophobin to create foams with good foam stability properties. Nonetheless, when put in presence of surface active agents, such foams tend to get collapsed by destabilization. There is therefore a need for an aerated product containing hydrophobin which is not completely destabilised by the presence and/or the introduction of surface active agents.
- WO99/16983 describes the use of enzymatically cross-linked proteins but, whereas foams with higher overruns can be produced which are moreover more stable over a short period of time, they are not stable over a longer period of time as established in the comparative examples.
- the gas can be any gas such as air, nitrogen or carbon dioxide.
- the extent of aeration is typically defined in terms of "overrun". In the context of the present invention, %overrun is defined in volume terms as:
- the amount of overrun present in the product will vary depending on the desired product characteristics.
- the level of overrun in ice cream is typically from about 70 to 100%, and in confectionery such as mousses the overrun can be as high as 200 to 250 wt%, whereas the overrun in water ices is from 25 to 30%.
- the level of overrun in some chilled products, ambient products and hot products can be lower, but generally over 10%, e.g. the level of overrun in milkshakes is typically from 10 to 40 wt%.
- Hydrophobins are a well-defined class of proteins (Wessels, 1997, Adv.
- hydrophobin has a length of up to 125 amino acids.
- the cysteine residues (C) in the conserved sequence are part of disulphide bridges.
- hydrophobin has a wider meaning to include functionally equivalent proteins still displaying the characteristic of self-assembly at a
- hydrophobic-hydrophilic interface resulting in a protein film such as proteins comprising the sequence:
- self-assembly can be detected by adsorbing the protein to Teflon and using Circular Dichroism to establish the presence of a secondary structure (in general, ⁇ -helix) (De
- a film can be established by incubating a Teflon sheet in the protein solution followed by at least three washes with water or buffer (Wosten et al., 1994, Embo. J. 13: 5848-54).
- the protein film can be visualised by any suitable method, such as labeling with a fluorescent marker or by the use of fluorescent antibodies, as is well established in the art.
- m and n typically have values ranging from 0 to 2000, but more usually m and n in total are less than 100 or 200.
- the definition of hydrophobin in the context of the present invention includes fusion proteins of a
- hydrophobin and another polypeptide as well as conjugates of
- hydrophobin and other molecules such as polysaccharides.
- Hydrophobins identified to date are generally classed as either class I or class II. Both types have been identified in fungi as secreted proteins that self-assemble at hydrophobilic interfaces into amphipathic films.
- Assemblages of class I hydrophobins are generally relatively insoluble whereas those of class Il hydrophobins readily dissolve in a variety of solvents.
- the hydrophobin is a class Il hydrophobin.
- the hydrophobin is soluble in water, by which is meant that it is at least 0.1 % soluble in water, preferably at least 0.5%. By at least 0.1 % soluble is meant that no hydrophobin precipitates when 0.1g of hydrophobin in 99.9 ml_ of water is subjected to 30,000 g centrifugation for 30 minutes at 2O 0 C.
- Hydrophobin-like proteins e.g.chaplins
- filamentous bacteria such as Actinomycete and Streptomyces sp.
- hydrophobins can be obtained by extraction from native sources, such as filamentous fungi, by any suitable process.
- hydrophobins can be obtained by culturing filamentous fungi that secrete the
- hydrophobin into the growth medium or by extraction from fungal mycelia with 60% ethanol. It is particularly preferred to isolate hydrophobins from host organisms that naturally secrete hydrophobins.
- Preferred hosts are hyphomycetes (e.g. Trichoderma), basidiomycetes and ascomycetes.
- Particularly preferred hosts are food grade organisms, such as
- cryparin Cryphonectria parasitica 'which secretes a hydrophobin termed cryparin (MacCabe and Van Alfen, 1999, App. Environ. Microbiol 65: 5431-5435).
- hydrophobins can be obtained by the use of recombinant technology.
- host cells typically micro-organisms, may be modified to express hydrophobins and the hydrophobins can then be isolated and used in accordance with the present invention.
- Techniques for introducing nucleic acid constructs encoding hydrophobins into host cells are well known in the art. More than 34 genes coding for
- hydrophobins have been cloned, from over 16 fungal species (see for example WO96/41882 which gives the sequence of hydrophobins identified in Agaricus bisporus; and Wosten, 2001 , Annu Rev. Microbiol. 55: 625-646). Recombinant technology can also be used to modify hydrophobin sequences or synthesise novel hydrophobins having desired/improved properties.
- an appropriate host cell or organism is transformed by a nucleic acid construct that encodes the desired hydrophobin.
- the nucleotide sequence coding for the polypeptide can be inserted into a suitable expression vector encoding the necessary elements for transcription and translation and in such a manner that they will be expressed under appropriate conditions (e.g. in proper orientation and correct reading frame and with appropriate targeting and expression sequences).
- suitable expression vector encoding the necessary elements for transcription and translation and in such a manner that they will be expressed under appropriate conditions (e.g. in proper orientation and correct reading frame and with appropriate targeting and expression sequences).
- a number of expression systems may be used to express the polypeptide coding sequence. These include, but are not limited to, bacteria, fungi (including yeast), insect cell systems, plant cell culture systems and plants all transformed with the appropriate expression vectors. Preferred hosts are those that are considered food grade - 'generally regarded as safe' (GRAS).
- GRAS food grade - 'generally regarded as safe'
- Suitable fungal species include yeasts such as (but not limited to) those of the genera Saccharomyces, Kluyveromyces, Pichia, Hansenula, Candida, Schizo saccharomyces and the like, and filamentous species such as (but not limited to) those of the genera Aspergillus, Trichoderma, Mucor, Neurospora, Fusarium and the like.
- hydrophobins are preferably at least 80% identical at the amino acid level to a hydrophobin identified in nature, more preferably at least 95% or 100% identical.
- hydrophobins possessing this high level of identity to a hydrophobin that naturally occurs are also embraced within the term "hydrophobins”.
- Hydrophobins can be purified from culture media or cellular extracts by, for example, the procedure described in WO01/57076 which involves adsorbing the hydrophobin present in a hydrophobin-containing solution to surface and then contacting the surface with a surfactant, such as Tween 20, to elute the hydrophobin from the surface.
- a surfactant such as Tween 20
- GAH C5H8O2, Mw 100.12 g mol "1
- the sites of cross-linking between aldehydes and proteins are likely to be lysine, histidine, cysteine and tyrosine.
- SDS NaCi 2 H 2 SSO 4 Mw 288.38 g moP 1
- active agent used in any task requiring the removal of oily stains and residues. It is known to be highly surface active and can adsorb to the a/w surface and replace other adsorbed molecules that have a lower surface affinity.
- Xanthan (CPKelco Keltrol RD) has been dissolved in double distilled water to 0.5 w/w %. This is to adjust overrun of HFB foam into 100%. Xanthan was used as a thickener.
- Cross linked hydrophobin can be detected most easily by Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE) and then the amount can be read by densitometer.
- SDS-PAGE Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis
- Cross linking can be done chemically or enzymatically, as well known in the art and as described in "Protein crosslinking in foods: methods, consequences, applications” Julier A. Gerrard, Trends in Food Science & Technology - 13 (2002) 389-397.
- cross linking is done chemically.
- Surface active agents means a substance which lowers the surface
- surface active agents include proteins, detergents, and soaps, syndets, emulsifiers, and foaming agents.
- the present invention provides an aerated product in which the air phase is at least partially stabilised with cross-linked hydrophobin.
- the present invention provides an aerated product comprising cross-linked hydrophobin in which the cross-linked hydrophobin is associated with the air phase.
- the aerated product is an edible food product.
- the overrun of the aerated product is over 10%, more preferably over 30%.
- the overrun is below 1000%, more preferably below
- the pH of the aerated product is between 2 and 10
- the hydrophobin is a class Il hydrophobin, more preferably the hydrophobin is HFB II.
- the cross-linked hydrophobin is present in an amount of at least 0.001 wt%, more preferably at least 0.01 wt%.
- cross-linked hydrophobin is an enzymatically cross linked hydrophobin
- hydrophobin is a chemically cross linked hydrophobin.
- hydrophobin a composition containing at least 0.001 wt%, more preferably at least 0.01 wt%, hydrophobin is subjected to an aeration step characterised in that at least part of the hydrophobin is subjected to a cross linking step after the aeration step.
- the aeration step brings the aerated product to an overrun of at least 10%, more preferably greater than 20% and most preferably greater than 50%.
- the cross linking steo is an enzymatic cross linking step.
- the cross-linking step is a chemical cross-linking step. More, preferably the cross linking process is done by adding glutaraldehyde. Even more preferably the ratio (w/w) of glutaraldehyde to hydrophobin is between 10:1 and 1 :100, even more preferably above 1 :10, most preferably above 1 :3
- glutaraldehyde is added during the aeration step. In another preferred alternative, glutaraldehyde is added after the aeration step.
- the hydrophobin is added to the product in a form such it is
- the product is a food product, In another embodiment this is an aerated personal or household care product, e.g. shampoo, conditioner, detergent, face wash.
- the hydrophobin is added to the product of the invention in an isolated form, typically at least partially purified, such as at least 10% pure, based on weight of solids.
- an isolated form we mean that the hydrophobin is not added as part of a naturally-occurring organism, such as a mushroom, which naturally expresses hydrophobins. Instead, the hydrophobin will typically either have been extracted from a
- hydrophobin added will generally vary depending on the product formulation and volume of the air phase. Typically, it will be added at least 0.001 wt%, hydrophobin, more preferably at least 0.005 or
- the hydrophobin may be from a single source or a plurality of sources e.g. the hydrophobin can a mixture of two or more different hydrophobin
- the hydrophobin is a class Il hydrophobin, more preferably HFB II.
- the hydrophobin is added to the aerated product or compositions of the invention in an isolated form, typically at least partially purified.
- foams were produced using enzymatically cross linked proteins.
- the proteins were ovalbumine, BSA and skimmed milk powder.
- a foam were produced using enzymatically cross linked hydrophobin.
- Kenwood mixer (model KM220, Kenwood electronics) for 5 minutes at its maximum speed.
- the initial overrun was 450% (Volume final-volume initial/volume initial X 100). And the overrun was adjusted to 100% by the addition of either pure xanthan solution or GAH containing xanthan solution. This is in order to compare 100% overruned foam stability further with and without
- GAH/SDS A solution of GAH in xanthan solution was made such that when mixed with the hydrophobin foam, the GAH to HFB ratio would be 1 :1. With this amount of GAH, the pH of xanthan solution was used 1 ) as it is 2) optimized to 7.8 (i.e. the optimum pH for cross-linking by GAH) or 3) adjusted to 10. The reaction took place at room temperature, 25 0 C.
- the overrun of the HFBII foam was 100% with the xanthan solution which contained 1) no GAH (comparative example) and 2) GAH (examples).
- 10 g of this foam without/with crosslinking agent was placed in two vials and stored at designated temeperature (at room temperature in experiment 1 and at 5 0 C in experiment 2) for 24 hours to ensure the reaction continued. After 24 hours, 0.5ml of either double distilled water or 10% SDS solution (which finally made SDS concentration as 0.5% in total) was added into each vial.
- the sample with distilled water is for control and the one with SDS is to monitor the replacement of HFBII from bubble surface.
- the foam stability and bubble size evolution were monitored over 15 days. By visual observation and using a Turbiscan.
- Example 3 Aerated Low Fat mayonnaise comprising foam stabilised bv cross- linked HFBII-foam
- the bubble size evolutions of a mayonnaise aerated with foam stabilised with cross-linked Hydrophobin will be compared to that of a mayonnaise which is aerated by hydrophobin which is not cross-linked.
- An approximation of the bubble size evolution is probed by turbidimetry using a Turbiscan Lab Expert apparatus (Formulaction, France). Sample volumes of 20ml of the foams were studied by turbidimetry in time using a Turbiscan Lab Expert (Formulaction, Toulouse, France).
- BS backscattering
- part of the dry foam was collected and mixed with 0.5wt% xanthan solution which contained glutaraldehyde to make a 1 :1 ratio of glutaraldehyde to hydrophobin at a pH of 7.8.
- the Overrun of this foam was 100%. This foam was incubated for the cross-linking reaction at 20°C for 24 hours.
- another part of the dry foam was collected and mixed with 0.5wt% xanthan solution without glutaraldehyde. The Overrun of this foam was also 100%. After the overnight reaction, the foams were three times diluted, gently stirred and creamed on top to collect it as pure as possible with a minimum residual amount of xanthan and
- Figure 1 shows the relative increase in transport mean free path ⁇ (t)/ ⁇ (0) of the invention product and the reference, measured over 81 days. Taking into account that much of the bubble size evolution is masked by the concentrated emulsion in the mayonnaise, still a significant difference in evolution can be observed between the two samples.
- the reference mayonnaise shows a 10% increase in optical path length after about 4 days, whereas for the crosslinked sample it takes about 80 days to reach this increase. This means that the average bubble size increases fastest in the reference mayonnaise.
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Abstract
Aerated products containing crosslinked hydrophobin exhibit increased foam stability in presence of surface active agents.
Description
Description
AERATED PRODUCTS
Field of the invention
[0001] The present invention relates to aerated products that include
hydrophobins and to a method for manufacturing the same.
Background to the invention
[0002] A wide variety of products contain introduced gas, such as air, nitrogen and/or carbon dioxide. Such products include frozen and chilled food products, for example ice cream and mousses, they also include shaving foams or hair foams. Two key considerations arise in the production and storage of aerated products, namely the ability to incorporate gas into the product during manufacture (foamability) and the subsequent stability of the gas bubbles during storage (foam stability). A number of additives are included in aerated products to assist in the creation and maintenance of foam. These include proteins such as sodium caseinate and whey, which are highly foamable, and biopolymers, such as carrageenans, guar gum, locust bean gum, pectins, alginates, xanthan, gellan, gelatin and mixtures thereof, which are good stabilisers. However, although stabilisers used in the art can often maintain the total foam volume, they are poor at inhibiting the coarsening of the foam microstructure, i.e. increase in gas bubble size by processes such as disproportionation and coalescence. Further, many of the ingredients used to stabilise the gas phase in aerated food products need to be added at fairly high levels which can have deleterious textural and/or calorific consequences.
[0003] EP1623631 describes the use of hydrophobin to create foams with good foam stability properties. Nonetheless, when put in presence of surface active agents, such foams tend to get collapsed by destabilization. There is therefore a need for an aerated product containing hydrophobin which is not completely destabilised by the presence and/or the introduction of surface active agents.
[0004] WO99/16983 describes the use of enzymatically cross-linked proteins but, whereas foams with higher overruns can be produced which are moreover more stable over a short period of time, they are not stable over a longer
period of time as established in the comparative examples.
[0005] It has now been found that it is possible to increase the stability such a foam by crosslinking hydrophobin.
Tests and Definitions
Aerated products
[0006] The term "aerated" means that gas has been incorporated into the
product, such as by mechanical means. The gas can be any gas such as air, nitrogen or carbon dioxide. The extent of aeration is typically defined in terms of "overrun". In the context of the present invention, %overrun is defined in volume terms as:
((volume of the final aerated product - volume of the mix) / volume of the mix)
X 100
[0007] The amount of overrun present in the product will vary depending on the desired product characteristics. For example, the level of overrun in ice cream is typically from about 70 to 100%, and in confectionery such as mousses the overrun can be as high as 200 to 250 wt%, whereas the overrun in water ices is from 25 to 30%. The level of overrun in some chilled products, ambient products and hot products can be lower, but generally over 10%, e.g. the level of overrun in milkshakes is typically from 10 to 40 wt%.
Hydrophobins:
[0008] Hydrophobins are a well-defined class of proteins (Wessels, 1997, Adv.
Microb. Physio. 38: 1-45; Wosten, 2001 , Annu Rev. Microbiol. 55:
625-646) capable of self-assembly at a hydrophobic/hydrophilic interface, and having a conserved sequence:
Xn-C-X5-9-C-C-Xi i.39-C-X8-23-C-X5-9-C-C-X6-i8-C-Xm (SEQ ID No. 1) where X represents any amino acid, and n and m independently represent an integer. Typically, a hydrophobin has a length of up to 125 amino acids. The cysteine residues (C) in the conserved sequence are part of disulphide bridges. In the context of the present invention, the term hydrophobin has a wider meaning to include functionally equivalent proteins still displaying the characteristic of self-assembly at a
hydrophobic-hydrophilic interface resulting in a protein film, such as
proteins comprising the sequence:
Xn-C-Xi -50-C-X0-5-C-X1 -100-C-X1 -100-C-X1 -50-C-X0-5-C-X1 -5o-C-Xm (SEQ
ID No. 2)
or parts thereof still displaying the characteristic of self-assembly at a hydrophobic-hydrophilic interface resulting in a protein film. In accordance with the definition of the present invention, self-assembly can be detected by adsorbing the protein to Teflon and using Circular Dichroism to establish the presence of a secondary structure (in general, α-helix) (De
Vocht et al., 1998, Biophys. J. 74: 2059-68).
[0009] The formation of a film can be established by incubating a Teflon sheet in the protein solution followed by at least three washes with water or buffer (Wosten et al., 1994, Embo. J. 13: 5848-54). The protein film can be visualised by any suitable method, such as labeling with a fluorescent marker or by the use of fluorescent antibodies, as is well established in the art. m and n typically have values ranging from 0 to 2000, but more usually m and n in total are less than 100 or 200. The definition of hydrophobin in the context of the present invention includes fusion proteins of a
hydrophobin and another polypeptide as well as conjugates of
hydrophobin and other molecules such as polysaccharides.
[0010] Hydrophobins identified to date are generally classed as either class I or class II. Both types have been identified in fungi as secreted proteins that self-assemble at hydrophobilic interfaces into amphipathic films.
Assemblages of class I hydrophobins are generally relatively insoluble whereas those of class Il hydrophobins readily dissolve in a variety of solvents. Preferably the hydrophobin is a class Il hydrophobin. Preferably the hydrophobin is soluble in water, by which is meant that it is at least 0.1 % soluble in water, preferably at least 0.5%. By at least 0.1 % soluble is meant that no hydrophobin precipitates when 0.1g of hydrophobin in 99.9 ml_ of water is subjected to 30,000 g centrifugation for 30 minutes at 2O0C.
[0011] Hydrophobin-like proteins (e.g."chaplins") have also been identified in
filamentous bacteria, such as Actinomycete and Streptomyces sp.
(WO01/74864; Talbot, 2003, Curr. Biol, 13: R696-R698). These bacterial proteins by contrast to fungal hydrophobins, may form only up to one
disulphide bridge since they may have only two cysteine residues. Such proteins are an example of functional equivalents to hydrophobins having the consensus sequences shown in SEQ ID Nos. 1 and 2, and are within the scope of the present invention.
[0012] The hydrophobins can be obtained by extraction from native sources, such as filamentous fungi, by any suitable process. For example, hydrophobins can be obtained by culturing filamentous fungi that secrete the
hydrophobin into the growth medium or by extraction from fungal mycelia with 60% ethanol. It is particularly preferred to isolate hydrophobins from host organisms that naturally secrete hydrophobins. Preferred hosts are hyphomycetes (e.g. Trichoderma), basidiomycetes and ascomycetes. Particularly preferred hosts are food grade organisms, such as
Cryphonectria parasitica 'which secretes a hydrophobin termed cryparin (MacCabe and Van Alfen, 1999, App. Environ. Microbiol 65: 5431-5435).
[0013] Alternatively, hydrophobins can be obtained by the use of recombinant technology. For example host cells, typically micro-organisms, may be modified to express hydrophobins and the hydrophobins can then be isolated and used in accordance with the present invention. Techniques for introducing nucleic acid constructs encoding hydrophobins into host cells are well known in the art. More than 34 genes coding for
hydrophobins have been cloned, from over 16 fungal species (see for example WO96/41882 which gives the sequence of hydrophobins identified in Agaricus bisporus; and Wosten, 2001 , Annu Rev. Microbiol. 55: 625-646). Recombinant technology can also be used to modify hydrophobin sequences or synthesise novel hydrophobins having desired/improved properties.
[0014] Typically, an appropriate host cell or organism is transformed by a nucleic acid construct that encodes the desired hydrophobin. The nucleotide sequence coding for the polypeptide can be inserted into a suitable expression vector encoding the necessary elements for transcription and translation and in such a manner that they will be expressed under appropriate conditions (e.g. in proper orientation and correct reading frame and with appropriate targeting and expression sequences). The methods
required to construct these expression vectors are well known to those skilled in the art.
[0015] A number of expression systems may be used to express the polypeptide coding sequence. These include, but are not limited to, bacteria, fungi (including yeast), insect cell systems, plant cell culture systems and plants all transformed with the appropriate expression vectors. Preferred hosts are those that are considered food grade - 'generally regarded as safe' (GRAS).
[0016] Suitable fungal species, include yeasts such as (but not limited to) those of the genera Saccharomyces, Kluyveromyces, Pichia, Hansenula, Candida, Schizo saccharomyces and the like, and filamentous species such as (but not limited to) those of the genera Aspergillus, Trichoderma, Mucor, Neurospora, Fusarium and the like.
[0017] The sequences encoding the hydrophobins are preferably at least 80% identical at the amino acid level to a hydrophobin identified in nature, more preferably at least 95% or 100% identical. However, persons skilled in the art may make conservative substitutions or other amino acid changes that do not reduce the biological activity of the hydrophobin. For the purpose of the invention these hydrophobins possessing this high level of identity to a hydrophobin that naturally occurs are also embraced within the term "hydrophobins".
[0018] Hydrophobins can be purified from culture media or cellular extracts by, for example, the procedure described in WO01/57076 which involves adsorbing the hydrophobin present in a hydrophobin-containing solution to surface and then contacting the surface with a surfactant, such as Tween 20, to elute the hydrophobin from the surface. See also Collen et al., 2002, Biochim Biophys Acta. 1569: 139-50; Calonje et al., 2002, Can. J.
Microbiol. 48: 1030-4; Askolin et al., 2001 , Appl Microbiol Biotechnol. 57: 124-30; and De Vries et al., 1999, Eur J Biochem. 262: 377-85.
Glutaraldehvde (GAH)
[0019] GAH (C5H8O2, Mw 100.12 g mol"1) reacts with protein and will chemically cross-link these molecules. The sites of cross-linking between aldehydes and proteins are likely to be lysine, histidine, cysteine and tyrosine.
Figure 1. The structure of glutaraldehyde
Sodium dodecyl sulphate (SDS)
[0020] SDS (NaCi2H2SSO4 Mw 288.38 g moP1) is a highly effective surface
active agent used in any task requiring the removal of oily stains and residues. It is known to be highly surface active and can adsorb to the a/w surface and replace other adsorbed molecules that have a lower surface affinity.
Xanthan solution
[0021] Xanthan (CPKelco Keltrol RD) has been dissolved in double distilled water to 0.5 w/w %. This is to adjust overrun of HFB foam into 100%. Xanthan was used as a thickener.
Cross linked hvdrophobin
[0022] Cross linked hydrophobin can be detected most easily by Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE) and then the amount can be read by densitometer.
[0023] Cross linking can be done chemically or enzymatically, as well known in the art and as described in "Protein crosslinking in foods: methods, consequences, applications" Julier A. Gerrard, Trends in Food Science & Technology - 13 (2002) 389-397.
[0024] Preferably, in the present invention, cross linking is done chemically.
Surface active agents
[0025] Surface active agents means a substance which lowers the surface
tension of the medium in which it is dissolved, and/or the interfacial tension with other phases, and, accordingly, is positively adsorbed at the liquid/vapour and/or at other interfaces. Examples of surface active agents include proteins, detergents, and soaps, syndets, emulsifiers, and foaming agents.
Summary of the invention
[0026] It is a first object of the present invention to provide an aerated product
comprising cross-linked hydrophobin. In a related aspect, the present invention provides an aerated product in which the air phase is at least partially stabilised with cross-linked hydrophobin. In another related aspect, the present invention provides an aerated product comprising cross-linked hydrophobin in which the cross-linked hydrophobin is associated with the air phase.
[0027] Preferably, the aerated product is an edible food product.
[0028] Preferably the overrun of the aerated product is over 10%, more preferably over 30%.
[0029] Preferably also, the overrun is below 1000%, more preferably below
600%, even more preferably below 300%
[0030] Preferably also the pH of the aerated product is between 2 and 10
[0031] Preferably the hydrophobin is a class Il hydrophobin, more preferably the hydrophobin is HFB II.
[0032] In a preferred embodiment, the cross-linked hydrophobin is present in an amount of at least 0.001 wt%, more preferably at least 0.01 wt%.
[0033] Preferably the cross-linked hydrophobin is an enzymatically cross linked hydrophobin
[0034] In another preferred embodiment of the invention, the cross-linked
hydrophobin is a chemically cross linked hydrophobin.
[0035] In a more preferred embodiment of the invention the aerated product
comprises one or more surface active agents on top of hydrophobin.
[0036] It is a second object of the present invention to provide a process for
producing an aerated product wherein hydrophobin a composition containing at least 0.001 wt%, more preferably at least 0.01 wt%, hydrophobin is subjected to an aeration step characterised in that at least part of the hydrophobin is subjected to a cross linking step after the aeration step.
[0037] Preferably the aeration step brings the aerated product to an overrun of at least 10%, more preferably greater than 20% and most preferably greater than 50%.
[0038] In a preferred embodiment of the invention, the cross linking steo is an enzymatic cross linking step.
[0039] In another preferred embodiment of the invention, the cross-linking step is a chemical cross-linking step. More, preferably the cross linking process is done by adding glutaraldehyde. Even more preferably the ratio (w/w) of glutaraldehyde to hydrophobin is between 10:1 and 1 :100, even more preferably above 1 :10, most preferably above 1 :3
[0040] Crross linking with glutaraldehyde for better stabilizing foam is a long
chemical reaction and in a preferred alternative of the invention,
glutaraldehyde is added during the aeration step. In another preferred alternative, glutaraldehyde is added after the aeration step.
[0041] Typically, the hydrophobin is added to the product in a form such it is
capable of self-assembly at an air-liquid surface. In one embodiment the product is a food product, In another embodiment this is an aerated personal or household care product, e.g. shampoo, conditioner, detergent, face wash.
[0042] Typically, the hydrophobin is added to the product of the invention in an isolated form, typically at least partially purified, such as at least 10% pure, based on weight of solids. By "added in isolated form", we mean that the hydrophobin is not added as part of a naturally-occurring organism, such as a mushroom, which naturally expresses hydrophobins. Instead, the hydrophobin will typically either have been extracted from a
naturally-occurring source or obtained by recombinant expression in a host organism.
[0043] The amount of hydrophobin added will generally vary depending on the product formulation and volume of the air phase. Typically, it will be added at least 0.001 wt%, hydrophobin, more preferably at least 0.005 or
0.01 wt%. Typically it will be added less than 1 wt% hydrophobin. The hydrophobin may be from a single source or a plurality of sources e.g. the hydrophobin can a mixture of two or more different hydrophobin
polypeptides.
[0044] Preferably the hydrophobin is a class Il hydrophobin, more preferably HFB II.
[0045] In one embodiment, the hydrophobin is added to the aerated product or compositions of the invention in an isolated form, typically at least partially
purified.
Detailed description of the invention
[0046] The present invention will now be described further with reference to the following examples which are illustrative only and non-limiting.
Comparative examples: Preparation of foam with enzvmaticallv cross linked proteins
[0047] As according to WO99/16983 foams were produced using enzymatically cross linked proteins.
[0048] The proteins were ovalbumine, BSA and skimmed milk powder. The
results are summarised in the following tables:
[0049]
Table 1
[0050] The overrun decrease over time was as follows:
SMP
[0051]
Table 2
BSA
[0052]
Table 3
Ovalbumine
[0053]
Table 4
[0054] Therefore, enzymatically crosslinking proteins as in WO99/16983 leads to foams which can have a higher overrun initially and which over a short period of time have a greater stability, but after less than 19 hours (1140 minutes) the foam has already collapsed,
Preparation of foam with enzvmaticallv cross linked hvdrophobin
[0055] A foam were produced using enzymatically cross linked hydrophobin.
(HFB II).
[0056]
[0057] Here it is shown that even after 60 hours a foam with enzymatically cross linked hydrophobin is still stable.
Preparation of Hvdrophobin (HFBII) foam and 0.5% xanthan solution with
Glutaraldehvde (GAH in the rest of the description)
Experiment 1
[0058] 100 ml_ of a 0.1 w/w % HFB solution (pH -3.5) was aerated using a
Kenwood mixer (model KM220, Kenwood electronics) for 5 minutes at its maximum speed.
[0059] The initial overrun was 450% (Volume final-volume initial/volume initial X 100). And the overrun was adjusted to 100% by the addition of either pure xanthan solution or GAH containing xanthan solution. This is in order to compare 100% overruned foam stability further with and without
GAH/SDS. A solution of GAH in xanthan solution was made such that when mixed with the hydrophobin foam, the GAH to HFB ratio would be 1 :1. With this amount of GAH, the pH of xanthan solution was used 1 ) as it
is 2) optimized to 7.8 (i.e. the optimum pH for cross-linking by GAH) or 3) adjusted to 10. The reaction took place at room temperature, 250C.
Experiment 2
[0060] The pH of a 60 ml_ of 0.1 w/w % HFB solution was adjusted to pH 7.8 and then whipped by same Kenwood mixer for 8 min at its maximum speed. The initial overrun was 360%. The overrun was adjusted to 100% by addition of either pure xanthan solution or GAH containing xanthan solution. This is in order to compare 100% overruned foam stability further with and without GAH/SDS. A GAH amount in xanthan solution was adjusted to GAH to HFB ratio as 1 :10 or 1 :100. The reaction has been at 5 oC.
Cross link of HFB at air bubble surface
[0061] The overrun of the HFBII foam was 100% with the xanthan solution which contained 1) no GAH (comparative example) and 2) GAH (examples). 10 g of this foam without/with crosslinking agent was placed in two vials and stored at designated temeperature (at room temperature in experiment 1 and at 50C in experiment 2) for 24 hours to ensure the reaction continued. After 24 hours, 0.5ml of either double distilled water or 10% SDS solution (which finally made SDS concentration as 0.5% in total) was added into each vial. The sample with distilled water is for control and the one with SDS is to monitor the replacement of HFBII from bubble surface. The foam stability and bubble size evolution were monitored over 15 days. By visual observation and using a Turbiscan.
Confirmation of the polymerization of HFBII
[0062] Foams with or without GAH/SDS were placed in Eppendorf tube for
centrifugation. Then centrifugation for 10 min separated foam and serum layer. Each part was carefully collected and applied Sodium Dodecyl Sulfate PolyacrylAmide Gel Electrophoresis (SDS Page) to trace protein with silver staining of protein.
Results
[0063] The results of the foam appearance after 15 days of crosslinker (GAH) and consequently after 14 days replacing reagent (SDS) treatment was as follows:
[0064] The comparative example without GAH and without SDS) showed drainage but stable foam on top with no significant change in relative bubble size
[0065] The comparative example with SDS showed complete collapse of the
foam. The two examples with GAH and with GAH+SDS showed drastic difference from the comparative example. The addition of SDS on the crosslinked HFBII did not trigger any destabilization of foam.
Example 3: Aerated Low Fat mayonnaise comprising foam stabilised bv cross- linked HFBII-foam
[0066] In this example, the bubble size evolutions of a mayonnaise aerated with foam stabilised with cross-linked Hydrophobin will be compared to that of a mayonnaise which is aerated by hydrophobin which is not cross-linked. An approximation of the bubble size evolution is probed by turbidimetry using a Turbiscan Lab Expert apparatus (Formulaction, France). Sample volumes of 20ml of the foams were studied by turbidimetry in time using a Turbiscan Lab Expert (Formulaction, Toulouse, France). We interpret the average backscattering along the height of a sample with exclusion of the top and bottom parts where the backscattering is affected by edge effects. The backscattering (BS) is related to the transport mean free path of the light in the sample through
[0067] For an aerated mayonnaise we plot the relative increase of the transport mean free path λ (t)/ λ (0) as an approximation of the bubble size evolution, since mayonnaise contains a high concentration of oil droplets in addition to the air bubbles. Since the emulsion droplet size is known to be constant over time, we can interpret an increase in λ to be an
underestimating signal of bubble coarsening.
[0068] 100 ml or 0.1 wt% HFBII solution was aerated using a Kenwood type of
Kitchen mixer and left to drain overnight. For the invention example, part of the dry foam was collected and mixed with 0.5wt% xanthan solution which contained glutaraldehyde to make a 1 :1 ratio of glutaraldehyde to hydrophobin at a pH of 7.8. The Overrun of this foam was 100%. This
foam was incubated for the cross-linking reaction at 20°C for 24 hours. For a comparative sample, another part of the dry foam was collected and mixed with 0.5wt% xanthan solution without glutaraldehyde. The Overrun of this foam was also 100%. After the overnight reaction, the foams were three times diluted, gently stirred and creamed on top to collect it as pure as possible with a minimum residual amount of xanthan and
glutaraldehyde.
[0069] 20 ml of the washed and cross-linked foam was mixed to 20 ml Low Fat Mayonnaise (Hellmann's Light), which was degassed before the mixing. No volume decrease was observed during mixing and this resulted into an aerated mayonnaise comprising 25 vol% air.
[0070] Similarly, 20 ml of the comparative foam sample was mixed to 20 ml
degassed Low Fat Mayonnaise (Hellmann's Light), and also here no volume decrease was observed and thus this also yielded a mayonnaise with 25 vol% air.
[0071] Portions of App. 20 ml of the aerated mayonnaises were transferred into a glass tubes for turbidimetry. The bubble size evolution was monitored over a time lapse of 80 days.
[0072] Figure 1 shows the relative increase in transport mean free path λ (t)/ λ (0) of the invention product and the reference, measured over 81 days. Taking into account that much of the bubble size evolution is masked by the concentrated emulsion in the mayonnaise, still a significant difference in evolution can be observed between the two samples. The reference mayonnaise shows a 10% increase in optical path length after about 4 days, whereas for the crosslinked sample it takes about 80 days to reach this increase. This means that the average bubble size increases fastest in the reference mayonnaise.
[0073] This result clearly shows the improved stability to disproportionation of the aerated low fat mayonnaise comprising cross-linked hydrophobin foam compared to the product comprining non cross-linked hydrophobin foam.
Claims
1. An aerated product comprising cross-linked hydrophobin.
2. An aerated product according to claim 1 having an overrun of above 10%.
3. An aerated product according to claim 1 or claim 2 having a pH of between 2 and 10.
4. An aerated product according to any preceding claim wherein the cross-linked hydrophobin is present in an amount of at least 0.001 wt%, more preferably at least 0.01 wt%.
5. An aerated product according to any preceding claim containing a surface active agent.
6. An aerated product according to any preceding claim wherein the cross linked hydrophobin is chemically cross linked.
7. A process for producing an aerated product wherein a composition containing at least 0.001 wt%, more preferably at least 0.01 wt%, hydrophobin is subjected to an aeration step characterised in that at least part of the hydrophobin is subjected to a cross linking step after the aeration step.
8. A process according to claim 6 wherein the aeration step brings the aerated product to an overrun of at least 10%.
9. A process according to claim 7 or 8 characterised in that the crosslinking step is a chemical cross linking step
10. A process according to claim 8 wherein the cross linking step is done by
adding glutaraldehyde.
11. A process according to claim 8 wherein the ratio (w/w) of glutaraldehyde to hydrophobin is between 10:1 and 1 :100, preferably above 1 :10.
12. A process according to claim 11 wherein glutaraldehyde is added during the aeration step.
13. A process according to claim 11 wherein glutaraldehyde is added after the aeration step.
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PCT/EP2010/060950 WO2011015504A2 (en) | 2009-08-07 | 2010-07-28 | Aerated products |
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WO2015067495A1 (en) * | 2013-11-07 | 2015-05-14 | Unilever N.V. | Process for manufacturing an aerated food product |
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