Effect of Stirring and Seeding on Whey Protein Fibril Formation

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Abstract

The effect of stirring and seeding on the formation of fibrils in whey protein isolate (WPI) solutions was studied. More fibrils of a similar length are formed when WPI is stirred during heating at pH 2 and 80 C compared to samples that were heated at rest. Addition of seeds did not show an additional effect compared to samples that were stirred. We propose a model for fibril formation, including an activation, nucleation, growth, and termination step. The activation and nucleation steps are the rate-determining steps. Fibril growth is relatively fast but terminates after prolonged heating. Two processes that possibly induce termination of fibril growth are hydrolysis of nonassembled monomers and inactivation of the growth ends of the fibrils. Stirring may break up immature fibrils, thus producing more active fibrils. Stirring also seems to accelerate the kinetics of fibril formation, resulting in an increase of the number of fibrils formed
Original languageEnglish
Pages (from-to)5661-5669
JournalJournal of Agricultural and Food Chemistry
Volume55
Issue number14
DOIs
Publication statusPublished - 2007

Keywords

  • beta-lactoglobulin gels
  • liquid phase-separation
  • low ionic-strength
  • amyloid fibrils
  • low ph
  • isolate fibrils
  • bovine insulin
  • thioflavin-t
  • aggregation
  • birefringence

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