Microscopy, microstructure and displacement of proteins from interfaces: implications for food quality and digestion

Abstract

The use of atomic force microscopy to visualise the molecular structure of protein-stabilised oil–water and air–water interfaces has provided new information on the microstructure of the interfaces. The images have shown the formation of heterogeneous protein networks and demonstrated how this heterogeneity affects the competitive displacement of proteins from interfaces by surfactants. The data collected have led to the discovery of a new ‘orogenic’ mechanism of protein displacement. This mechanism is generic and provides new insights into understanding and controlling the stability of food foams and emulsions. The present article describes the practical aspects of the orogenic model for enhancing food quality, discusses the potential implications for understanding the influence of interfacial structures in food emulsions on fat metabolism and also generic aspects of the displacement mechanism outside the food area.