Emulsifying and foaming properties of a hydrophobin-based food ingredient from Trichoderma reesei: A phenomenological comparative study

The aim of this study was the production a hydrophobin-based food ingredient (HFB) from submerged cultures Trichoderma reesei and evaluation its technological properties in comparison with milk whey (WPC) egg white (EWP) proteins, widely used foods for their surface-active properties. T. culture medium formulated without proteins to ease HFB recovery. Culture supernatant after biomass separation air-bubbled concentrate at air-liquid interface, thus reaching recovery yield 138 mg/L. HFB, WPC EWP solutions (1–5 g/L) were test emulsifying activity index (EAI), creaming stability (CS) foaming EAI almost four times higher than that EWP. Also CS improved case HFB-stabilized emulsions, but only lowest concentration. overrun foam obtained 1.2–1.9 foams other ingredients; also consistency significantly when created solutions. Overall results indicate showed interesting promising properties, paving way possible applications aerated foamed emulsions.