Title: Hydrophobins: Exceptional proteins for many applications in brewery environment and other bio-industries
Authors: Khalesi, Mohammadreza ×
Deckers, Sylvie
Gebruers, Kurt
Vissers, Lennert
Verachtert, Hubert
Derdelinckx, Guy #
Issue Date: 2-May-2012
Series Title: Cerevisia: Belgian Journal of Brewing and Biotechnology vol:37 pages:3-9
Abstract: Hydrophobins are exceptional proteins produced by fungi. Research over the last decade has led to a
better understanding of their role in spontaneous self-assembly at hydrophobic/hydrophilic interfaces.
This has resulted in many proposals for using hydrophobins in many important scientific and technological
applications. Hydrophobins may become attractive as special biosurfactants, as foaming agents
and for protein immobilization in the food industries and in biosensors. Moreover, they can be interesting
as stabilizers for flavors, and as, encapsulating agents of trace ingredients in beverages. The use
of hydrophobins in pharmaceutical formulations and in medicine is another interesting application as
they cause an increased stabilization of drugs. The study of hydrophobins must also lead to a better
understanding of the gushing phenomenon in beverages like beers, wines and ciders, which causes great
economic losses in those fields. To recognize the positive and the negative aspects of hydrophobins these
proteins should be commercially available at large scale which however is not the case. An overview of
existing possibilities for applications may help to understand their behavior in different environmental
conditions and to stimulate finding improved methods for isolation and purification, and possibly other
unexpected applications.
ISSN: 0770-1713
Publication status: published
KU Leuven publication type: AT
Appears in Collections:Centre for Food and Microbial Technology
Microbial and Molecular Systems - miscellaneous
× corresponding author
# (joint) last author

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