Molecular assembly, interfacial rheology and foaming properties of oligofructose fatty acid esters
Two major types of food-grade surfactants used to stabilize foams are proteins and low molecular weight (LMW) surfactants. Proteins lower the surface tension of interfaces and tend to unfold and stabilize the interface by the formation of a visco-elastic network, which leads to high surface moduli....
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ftunivwagenin:oai:library.wur.nl:wurpubs/446083 2024-02-04T09:53:26+01:00 Molecular assembly, interfacial rheology and foaming properties of oligofructose fatty acid esters van Kempen, S.E.H.J. Schols, H.A. van der Linden, E. Sagis, L.M.C. 2014 application/pdf https://research.wur.nl/en/publications/molecular-assembly-interfacial-rheology-and-foaming-properties-of-2 https://doi.org/10.1039/c3fo60324e en eng https://edepot.wur.nl/286652 https://research.wur.nl/en/publications/molecular-assembly-interfacial-rheology-and-foaming-properties-of-2 doi:10.1039/c3fo60324e info:eu-repo/semantics/restrictedAccess Wageningen University & Research Food & Function 5 (2014) 1 ISSN: 2042-6496 air-water-interface beta-lactoglobulin candida-antarctica chain-length dilatational rheology enzymatic-synthesis lipase-catalyzed synthesis solid-phase synthesis sugar esters surface-active properties info:eu-repo/semantics/article Article/Letter to editor info:eu-repo/semantics/publishedVersion 2014 ftunivwagenin https://doi.org/10.1039/c3fo60324e 2024-01-10T23:19:53Z Two major types of food-grade surfactants used to stabilize foams are proteins and low molecular weight (LMW) surfactants. Proteins lower the surface tension of interfaces and tend to unfold and stabilize the interface by the formation of a visco-elastic network, which leads to high surface moduli. In contrast, LMW surfactants lower the surface tension more than proteins, but do not form interfaces with a high modulus. Instead, they stabilize the interface through the Gibbs-Marangoni mechanism that relies on rapid diffusion of surfactants, when surface tension gradients develop as a result of deformations of the interface. A molecule than can lower the surface tension considerably, like a LMW surfactant, but also provide the interface with a high modulus, like a protein, would be an excellent foam stabilizer. In this article we will discuss molecules with those properties: oligofructose fatty acid esters, both in pure and mixed systems. First, we will address the synthesis and structural characterization of the esters. Next, we will address self-assembly and rheological properties of air/water interfaces stabilized by the esters. Subsequently, this paper will deal with mixed systems of mono-esters with either di-esters and lauric acid, or proteins. Then, the foaming functionality of the esters is discussed. Article in Journal/Newspaper Antarc* Antarctica Wageningen UR (University & Research Centre): Digital Library Food Funct. 5 1 111 122 |
institution |
Open Polar |
collection |
Wageningen UR (University & Research Centre): Digital Library |
op_collection_id |
ftunivwagenin |
language |
English |
topic |
air-water-interface beta-lactoglobulin candida-antarctica chain-length dilatational rheology enzymatic-synthesis lipase-catalyzed synthesis solid-phase synthesis sugar esters surface-active properties |
spellingShingle |
air-water-interface beta-lactoglobulin candida-antarctica chain-length dilatational rheology enzymatic-synthesis lipase-catalyzed synthesis solid-phase synthesis sugar esters surface-active properties van Kempen, S.E.H.J. Schols, H.A. van der Linden, E. Sagis, L.M.C. Molecular assembly, interfacial rheology and foaming properties of oligofructose fatty acid esters |
topic_facet |
air-water-interface beta-lactoglobulin candida-antarctica chain-length dilatational rheology enzymatic-synthesis lipase-catalyzed synthesis solid-phase synthesis sugar esters surface-active properties |
description |
Two major types of food-grade surfactants used to stabilize foams are proteins and low molecular weight (LMW) surfactants. Proteins lower the surface tension of interfaces and tend to unfold and stabilize the interface by the formation of a visco-elastic network, which leads to high surface moduli. In contrast, LMW surfactants lower the surface tension more than proteins, but do not form interfaces with a high modulus. Instead, they stabilize the interface through the Gibbs-Marangoni mechanism that relies on rapid diffusion of surfactants, when surface tension gradients develop as a result of deformations of the interface. A molecule than can lower the surface tension considerably, like a LMW surfactant, but also provide the interface with a high modulus, like a protein, would be an excellent foam stabilizer. In this article we will discuss molecules with those properties: oligofructose fatty acid esters, both in pure and mixed systems. First, we will address the synthesis and structural characterization of the esters. Next, we will address self-assembly and rheological properties of air/water interfaces stabilized by the esters. Subsequently, this paper will deal with mixed systems of mono-esters with either di-esters and lauric acid, or proteins. Then, the foaming functionality of the esters is discussed. |
format |
Article in Journal/Newspaper |
author |
van Kempen, S.E.H.J. Schols, H.A. van der Linden, E. Sagis, L.M.C. |
author_facet |
van Kempen, S.E.H.J. Schols, H.A. van der Linden, E. Sagis, L.M.C. |
author_sort |
van Kempen, S.E.H.J. |
title |
Molecular assembly, interfacial rheology and foaming properties of oligofructose fatty acid esters |
title_short |
Molecular assembly, interfacial rheology and foaming properties of oligofructose fatty acid esters |
title_full |
Molecular assembly, interfacial rheology and foaming properties of oligofructose fatty acid esters |
title_fullStr |
Molecular assembly, interfacial rheology and foaming properties of oligofructose fatty acid esters |
title_full_unstemmed |
Molecular assembly, interfacial rheology and foaming properties of oligofructose fatty acid esters |
title_sort |
molecular assembly, interfacial rheology and foaming properties of oligofructose fatty acid esters |
publishDate |
2014 |
url |
https://research.wur.nl/en/publications/molecular-assembly-interfacial-rheology-and-foaming-properties-of-2 https://doi.org/10.1039/c3fo60324e |
genre |
Antarc* Antarctica |
genre_facet |
Antarc* Antarctica |
op_source |
Food & Function 5 (2014) 1 ISSN: 2042-6496 |
op_relation |
https://edepot.wur.nl/286652 https://research.wur.nl/en/publications/molecular-assembly-interfacial-rheology-and-foaming-properties-of-2 doi:10.1039/c3fo60324e |
op_rights |
info:eu-repo/semantics/restrictedAccess Wageningen University & Research |
op_doi |
https://doi.org/10.1039/c3fo60324e |
container_title |
Food Funct. |
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5 |
container_issue |
1 |
container_start_page |
111 |
op_container_end_page |
122 |
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