Properties of protein fibrils in whey protein isolate solutions: Microstructure, flow behaviour and gelation

被引：80

作者：

Akkermans, C. ^{[1
,2
]}

Van der Goot, A. J. ^{[1
]}

Venema, P. ^{[2
]}

Van der Linden, E. ^{[2
]}

Boom, R. M. ^{[1
]}

机构：

[1] Wageningen Univ, Food Engn Grp, NL-6700 EV Wageningen, Netherlands

[2] Wageningen Univ, Food Phys Grp, NL-6700 EV Wageningen, Netherlands

来源：

INTERNATIONAL DAIRY JOURNAL | 2008年 / 18卷 / 10-11期

关键词：

D O I：

10.1016/j.idairyj.2008.05.006

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

We studied how protein fibrils (similar to 1 mu m in length, prepared by heating at pH 2) can be used to modify structural properties of concentrated whey protein isolate (WPI) solutions. Using transmission electron microscopy, flow-induced birefringence and Thioflavin T fluorescence, we observed that the fibrils become shorter upon increasing the pH, and clusters were present at pH 5-7. For pH 3.5 and 7, the effect of adding fibrils to WPI solutions was studied. Different behaviour was observed, which makes this system rather complex. Rheological measurements showed that the presence of fibrils induced shear thickening (only at pH 3.5) and shear thinning behaviour, and resulted in an increase in viscosity and gel strength. Unstable flow regimes were observed for both pH values, which hint in the direction of phase separation. For pH 7, a phase separated dispersion was observed in the macrostructure after gelation using scanning electron microscopy. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：1034 / 1042

页数：9

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