Fibril assembly in whey protein mixtures

S.G. Bolder

Research output: Thesisinternal PhD, WUAcademic

Abstract

The objective of this thesis was to study fibril assembly in mixtures of whey proteins. The effect of the composition of the protein mixture on the structures and the resulting phase behaviour was investigated. The current work has shown that beta-lactoglobulin is responsible for the fibril assembly in whey protein mixtures upon heating at pH 2 and low ionic strength. To determine the efficiency of fibril formation, a method was developed to measure the conversion of whey protein monomers into fibrils. This method was used to study the effect of heating time, protein concentration, and stirring and seeding on the formation of fibrils in whey protein isolate solutions. The results have provided a better understanding of the mechanism of fibril formation and a model for fibril formation is proposed, including an activation, nucleation, growth, and termination step. Based on the method to measure the conversion two fast assays were found to determine the fibril concentration quantitatively. These two fast assays can be used for studying the kinetics of protein assembly in general, once they have been calibrated for a certain protein.
LanguageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • van der Linden, Erik, Promotor
  • Sagis, Leonard, Co-promotor
Award date9 Jan 2007
Place of Publication[S.l.]
Publisher
Print ISBNs9789085045212
Publication statusPublished - 2007

Fingerprint

Proteins
Assays
Heating
Lactoglobulins
Phase behavior
Ionic strength
Nucleation
Monomers
Chemical activation
Kinetics
Chemical analysis

Keywords

  • whey protein
  • gelation
  • rheology
  • optics

Cite this

Bolder, S. G. (2007). Fibril assembly in whey protein mixtures. [S.l.]: S.n.
Bolder, S.G.. / Fibril assembly in whey protein mixtures. [S.l.] : S.n., 2007. 116 p.
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title = "Fibril assembly in whey protein mixtures",
abstract = "The objective of this thesis was to study fibril assembly in mixtures of whey proteins. The effect of the composition of the protein mixture on the structures and the resulting phase behaviour was investigated. The current work has shown that beta-lactoglobulin is responsible for the fibril assembly in whey protein mixtures upon heating at pH 2 and low ionic strength. To determine the efficiency of fibril formation, a method was developed to measure the conversion of whey protein monomers into fibrils. This method was used to study the effect of heating time, protein concentration, and stirring and seeding on the formation of fibrils in whey protein isolate solutions. The results have provided a better understanding of the mechanism of fibril formation and a model for fibril formation is proposed, including an activation, nucleation, growth, and termination step. Based on the method to measure the conversion two fast assays were found to determine the fibril concentration quantitatively. These two fast assays can be used for studying the kinetics of protein assembly in general, once they have been calibrated for a certain protein.",
keywords = "wei-eiwit, gelering, reologie, optica, whey protein, gelation, rheology, optics",
author = "S.G. Bolder",
note = "WU thesis, no. 4108",
year = "2007",
language = "English",
isbn = "9789085045212",
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}

Bolder, SG 2007, 'Fibril assembly in whey protein mixtures', Doctor of Philosophy, Wageningen University, [S.l.].

Fibril assembly in whey protein mixtures. / Bolder, S.G.

[S.l.] : S.n., 2007. 116 p.

Research output: Thesisinternal PhD, WUAcademic

TY - THES

T1 - Fibril assembly in whey protein mixtures

AU - Bolder, S.G.

N1 - WU thesis, no. 4108

PY - 2007

Y1 - 2007

N2 - The objective of this thesis was to study fibril assembly in mixtures of whey proteins. The effect of the composition of the protein mixture on the structures and the resulting phase behaviour was investigated. The current work has shown that beta-lactoglobulin is responsible for the fibril assembly in whey protein mixtures upon heating at pH 2 and low ionic strength. To determine the efficiency of fibril formation, a method was developed to measure the conversion of whey protein monomers into fibrils. This method was used to study the effect of heating time, protein concentration, and stirring and seeding on the formation of fibrils in whey protein isolate solutions. The results have provided a better understanding of the mechanism of fibril formation and a model for fibril formation is proposed, including an activation, nucleation, growth, and termination step. Based on the method to measure the conversion two fast assays were found to determine the fibril concentration quantitatively. These two fast assays can be used for studying the kinetics of protein assembly in general, once they have been calibrated for a certain protein.

AB - The objective of this thesis was to study fibril assembly in mixtures of whey proteins. The effect of the composition of the protein mixture on the structures and the resulting phase behaviour was investigated. The current work has shown that beta-lactoglobulin is responsible for the fibril assembly in whey protein mixtures upon heating at pH 2 and low ionic strength. To determine the efficiency of fibril formation, a method was developed to measure the conversion of whey protein monomers into fibrils. This method was used to study the effect of heating time, protein concentration, and stirring and seeding on the formation of fibrils in whey protein isolate solutions. The results have provided a better understanding of the mechanism of fibril formation and a model for fibril formation is proposed, including an activation, nucleation, growth, and termination step. Based on the method to measure the conversion two fast assays were found to determine the fibril concentration quantitatively. These two fast assays can be used for studying the kinetics of protein assembly in general, once they have been calibrated for a certain protein.

KW - wei-eiwit

KW - gelering

KW - reologie

KW - optica

KW - whey protein

KW - gelation

KW - rheology

KW - optics

M3 - internal PhD, WU

SN - 9789085045212

PB - S.n.

CY - [S.l.]

ER -

Bolder SG. Fibril assembly in whey protein mixtures. [S.l.]: S.n., 2007. 116 p.