Formation and properties of whey protein fibrils

A. Kroes-Nijboer

Research output: Thesisinternal PhD, WU

Abstract

Protein fibrils are threadlike aggregates that are about one molecule thick and more than thousand molecules long. Due to their threadlike structure they could potentially be used to form meat-like structures. Protein fibrils can be produced from milk protein and plant protein, opening opportunities for a more sustainable food production.

For a successful application of the fibrils it is important to know how fibrils are formed and how to influence the properties of the fibrils. This thesis describes how fast fibrils are formed and determines the energy change involved in this formation.

Fibrillar structures show promise as encapsulating material, thickener, gelling and flocculation agent. This thesis provides new insights that facilitate innovations in the area of tasty, healthy and sustainably produced food. 

Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • van der Linden, Erik, Promotor
  • Venema, Paul, Co-promotor
Award date14 Oct 2011
Place of Publication[S.l.]
Publisher
Print ISBNs9789461730244
Publication statusPublished - 2011

Fingerprint

whey protein
flocculation
protein aggregates
plant proteins
gelation
dairy protein
food production
proteins
meat
energy

Keywords

  • whey protein
  • beta-lactoglobulin
  • self assembly
  • mechanical properties

Cite this

Kroes-Nijboer, A. (2011). Formation and properties of whey protein fibrils. [S.l.]: S.n.
Kroes-Nijboer, A.. / Formation and properties of whey protein fibrils. [S.l.] : S.n., 2011. 175 p.
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title = "Formation and properties of whey protein fibrils",
abstract = "Protein fibrils are threadlike aggregates that are about one molecule thick and more than thousand molecules long. Due to their threadlike structure they could potentially be used to form meat-like structures. Protein fibrils can be produced from milk protein and plant protein, opening opportunities for a more sustainable food production. For a successful application of the fibrils it is important to know how fibrils are formed and how to influence the properties of the fibrils. This thesis describes how fast fibrils are formed and determines the energy change involved in this formation. Fibrillar structures show promise as encapsulating material, thickener, gelling and flocculation agent. This thesis provides new insights that facilitate innovations in the area of tasty, healthy and sustainably produced food. ",
keywords = "wei-eiwit, b{\`e}ta-lactoglobuline, zelf-assemblage, mechanische eigenschappen, whey protein, beta-lactoglobulin, self assembly, mechanical properties",
author = "A. Kroes-Nijboer",
note = "WU thesis no. 5093",
year = "2011",
language = "English",
isbn = "9789461730244",
publisher = "S.n.",
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}

Kroes-Nijboer, A 2011, 'Formation and properties of whey protein fibrils', Doctor of Philosophy, Wageningen University, [S.l.].

Formation and properties of whey protein fibrils. / Kroes-Nijboer, A.

[S.l.] : S.n., 2011. 175 p.

Research output: Thesisinternal PhD, WU

TY - THES

T1 - Formation and properties of whey protein fibrils

AU - Kroes-Nijboer, A.

N1 - WU thesis no. 5093

PY - 2011

Y1 - 2011

N2 - Protein fibrils are threadlike aggregates that are about one molecule thick and more than thousand molecules long. Due to their threadlike structure they could potentially be used to form meat-like structures. Protein fibrils can be produced from milk protein and plant protein, opening opportunities for a more sustainable food production. For a successful application of the fibrils it is important to know how fibrils are formed and how to influence the properties of the fibrils. This thesis describes how fast fibrils are formed and determines the energy change involved in this formation. Fibrillar structures show promise as encapsulating material, thickener, gelling and flocculation agent. This thesis provides new insights that facilitate innovations in the area of tasty, healthy and sustainably produced food. 

AB - Protein fibrils are threadlike aggregates that are about one molecule thick and more than thousand molecules long. Due to their threadlike structure they could potentially be used to form meat-like structures. Protein fibrils can be produced from milk protein and plant protein, opening opportunities for a more sustainable food production. For a successful application of the fibrils it is important to know how fibrils are formed and how to influence the properties of the fibrils. This thesis describes how fast fibrils are formed and determines the energy change involved in this formation. Fibrillar structures show promise as encapsulating material, thickener, gelling and flocculation agent. This thesis provides new insights that facilitate innovations in the area of tasty, healthy and sustainably produced food. 

KW - wei-eiwit

KW - bèta-lactoglobuline

KW - zelf-assemblage

KW - mechanische eigenschappen

KW - whey protein

KW - beta-lactoglobulin

KW - self assembly

KW - mechanical properties

M3 - internal PhD, WU

SN - 9789461730244

PB - S.n.

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Kroes-Nijboer A. Formation and properties of whey protein fibrils. [S.l.]: S.n., 2011. 175 p.