Shear induced formation of bèta-lactoglobulin fibrils

C. Akkermans; P. Venema; A.J. van der Goot; E. van der Linden; R.M. Boom

Shear induced formation of bèta-lactoglobulin fibrils

Research output: Contribution to conference › Poster › Professional

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 language	English
Publication status	Published - 2006
Event	6th Liquid Matter Conference - Duration: 2 Jul 2005 → 6 Jul 2005

Conference/symposium

Conference/symposium	6th Liquid Matter Conference
Period	2/07/05 → 6/07/05

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@conference{8b8d66b8d4ec4af6af33dcb2a8b31042,

title = "Shear induced formation of b{\`e}ta-lactoglobulin fibrils",

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.",

author = "C. Akkermans and P. Venema and \{van der Goot\}, A.J. and \{van der Linden\}, E. and R.M. Boom",

year = "2006",

language = "English",

note = "6th Liquid Matter Conference ; Conference date: 02-07-2005 Through 06-07-2005",

}

TY - CONF

T1 - Shear induced formation of bèta-lactoglobulin fibrils

AU - Akkermans, C.

AU - Venema, P.

AU - van der Goot, A.J.

AU - van der Linden, E.

AU - Boom, R.M.

PY - 2006

Y1 - 2006

N2 - 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.

AB - 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.

M3 - Poster

T2 - 6th Liquid Matter Conference

Y2 - 2 July 2005 through 6 July 2005

ER -

Shear induced formation of bèta-lactoglobulin fibrils

Abstract

Conference/symposium

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