Shear induced formation of bèta-lactoglobulin fibrils

Research output: Contribution to conferencePosterProfessional

Abstract

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.
Original languageEnglish
Publication statusPublished - 2006
Event6th Liquid Matter Conference -
Duration: 2 Jul 20056 Jul 2005

Conference

Conference6th Liquid Matter Conference
Period2/07/056/07/05

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  • Cite this

    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, .