The whey protein ß-lactoglobulin aggregates into long, semiflexible fibrils upon heating at low pH and low ionic strength. Normally, solutions of ß-lactoglobulin are heated for a long time (6 to 24 hours) before fibrils are formed. For application in food products, a shorter production time of these fibrils is desirable. A method to accelerate the fibril formation could be applying shear flow.
|Publication status||Published - 2006|
|Event||6th Liquid Matter Conference - |
Duration: 2 Jul 2005 → 6 Jul 2005
|Conference||6th Liquid Matter Conference|
|Period||2/07/05 → 6/07/05|
Akkermans, C., Venema, P., van der Goot, A. J., van der Linden, E., & Boom, R. M. (2006). Shear induced formation of bèta-lactoglobulin fibrils. Poster session presented at 6th Liquid Matter Conference, .