Marine biopolymers as novel emulsifiers, foaming and gelling agents.

Proteins are an important class of functional molecules in a wide range of applications across the food, cosmetic and pharmaceutical industries. Applications include emulsification of oil, foaming and gelation. Many of the proteins used in these applications are of animal origin (egg and milk), although plant proteins such as soy are also used. The use of animal proteins, in particular, but also plant proteins, have been deemed unsustainable since they can be severely affected by climatic conditions, political upheaval etc. However, plant proteins often have inferior functionality to animal proteins. With a view to increase their competitiveness and deliver to consumer demand for natural and environmentally-friendly ingredients, a number of manufactures (e.g. Food & Drink, Cosmetics & Healthcare) are searching for novel, natural and eco-friendly SAs from sustainable and potentially underexploited sources, such as the marine environment.

This project will exploit the ability of marine bacteria to produce glycoproteins rich in uronic acids with demonstrated emulsifying properties. To date, however, the detailed properties of these glycoproteins, their structural features that give rise to the functional properties, and the interactions with other common food ingredients such as polysaccharide gums, has been largely unstudied. If these molecules are to be exploited as functional ingredients in industrial processes it is essential that this information is gathered and synthesised into a coherent theory to explain the structure-function relationship of the glycoproteins. This research will be nested in an environment of translational science that is both operating at the fundamental (bio)chemistry level, whilst also relevant to, and amenable for, exploitation by industry at the food and pharma levels. The research opens up the possibility of identifying glycoproteins with specific activities leading to commercial exploitation of a new generation of natural, sustainable and renewable functional food ingredients.

Ideally, though not compulsory, the student will have experience in microbiology and working with surface-active compounds/proteins (surfactants and/or emulsifiers), their production and extraction. The supervisory team comprises members with extensive experience and expertise in glycoprotein and protein surfactants and emulsifiers, and their production and physicochemical characterisation from microbial systems.

The project is suitable for a student with a strong microbiological and/or molecular background, ideally a first-class degree in Microbiology/Molecular Biology in marine sciences.

Informal enquiries to Dr. Stephen Euston ([Email Address Removed]). Interested applicants should send a CV, cover letter and provide contact details of two to three potential referees to Dr. Euston.