The formation and deformation of protein structures with viscoelastic properties

Research output: Thesisinternal PhD, WU

Abstract

This study describes the formation of a gluten substitute.

 

Chapter 1 describes the properties that are necessary to obtain a gluten substitute.

 

Chapter 2 describes the formation and properties of protein particle suspensions. Two proteins with different intrinsic properties, gelatin and whey protein, were selected as model materials.

 

Chapter 3 describes the effects of simple shear flow on the formation and properties of gelatin particle suspensions. The application of well-defined simple shear flow during phase separation was used to control the protein particle size in a gelatin–dextran system.

 

Chapter 4 describes the formation and properties of whey protein particle suspensions having different particle sizes and different abilities to form disulphide bonds. Application of shear during their formation was used.

 

Chapter 5 describes a novel concept for making elastic dough through combining a whey protein particle suspension with native wheat starch. Three differently structured whey protein suspensions were evaluated.

 

Chapter 6 discusses the use of the whey protein particle suspensions prepared and used in chapter 5 for baking bread.

 

Chapter 7 describes the role of molecular properties on the final dough and bread that were discussed in chapters 5 and 6.

 

Chapter 8 summarizes the main findings of the project on “The formation and deformation of protein structures with viscoelastic properties”.

  

Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • Hamer, Rob, Promotor
  • Boom, Remko, Promotor
  • van der Goot, Atze Jan, Co-promotor
Award date16 Mar 2011
Place of PublicationS.l.
Print ISBNs9789085858638
Publication statusPublished - 2011

Keywords

  • proteins
  • novel proteins
  • viscoelasticity
  • whey protein
  • chemical structure
  • molecular conformation
  • doughs

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