Fracture of Protein Fibrils As Induced by Elongational Flow

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Abstract

The length distribution of whey protein fibrils is important for application purposes. However, it is hard to influence the length distribution of whey protein fibrils during production. One way of influencing the length distribution of the mature fibrils is exposing them to an external field, like a flow field. In this research whey protein fibrils were exposed to elongational flow to fracture the fibrils. A simple experimental setup was used to establish a range of elongational strain rates. The length distribution of the fractured fibrils was determined using transmission electron microscopy and was shown to be controllable at relatively low strain rates.The length distribution of whey protein fibrils is important for application purposes. However, it is hard to influence the length distribution of whey protein fibrils during production. One way of influencing the length distribution of the mature fibrils is exposing them to an external field, like a flow field. In this research whey protein fibrils were exposed to elongational flow to fracture the fibrils. A simple experimental setup was used to establish a range of elongational strain rates. The length distribution of the fractured fibrils was determined using transmission electron microscopy and was shown to be controllable at relatively low strain rates.
Original languageEnglish
Pages (from-to)13097-13101
JournalLangmuir
Volume26
Issue number16
DOIs
Publication statusPublished - 2010

Keywords

  • transient extensional flow
  • beta-lactoglobulin gels
  • whey-protein
  • amyloid fibrils
  • induced scission
  • dilute-solution
  • ph 2
  • macromolecules
  • heat
  • degradation

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