Hydrophobins: A revolutionary protein with potential uses in the food industry

Abstract

Hydrophobins are low molecular weight proteins produced by filamentous fungi. These proteins have characteristics of four pairs of cysteine and have surface-active properties due to the presence of hydrophilic-hydrophobic spatial arrangements. This property of hydrophobin makes it capable of stabilizing emulsions and foams which attracts industrial applications. Hydrophobins isolated from GRAS-cleared strains like mushrooms can be used in the food industry as biosurfactants, foaming agents, and stabilizers of air-filled emulsions in food. Due to the requirement for product texture improvements, food industries find hydrophobin as a suitable candidate as it produces foam that is stable for 4 months. Hydrophobins gain more importance when it comes to fat replacement in emulsion-based foods. Air-filled emulsions created using hydrophobins are stable for 45 days and can be used for partial replacement of fat in foods resulting in low-fat products. Hydrophobins play a crucial role in the formation of yeast bio-capsules which are used to complete alcoholic fermentation. These bio-capsules are used in wine production. Hydrophobins are also used to inhibit ice crystal formation in frozen products. Despite being industrially useful molecules, hydrophobins has limitations due to poor yields. This review summarizes the properties of hydrophobins and their existing possibilities in food industry applications.