| Autor: |
Bolder SG; DMV International b.v., P.O. Box 13, 5460 BA Veghel, The Netherlands., Sagis LM, Venema P, van der Linden E |
| Jazyk: |
angličtina |
| Zdroj: |
Journal of agricultural and food chemistry [J Agric Food Chem] 2007 Jul 11; Vol. 55 (14), pp. 5661-9. Date of Electronic Publication: 2007 Jun 16. |
| DOI: |
10.1021/jf063351r |
| Abstrakt: |
The effect of stirring and seeding on the formation of fibrils in whey protein isolate (WPI) solutions was studied. More fibrils of a similar length are formed when WPI is stirred during heating at pH 2 and 80 degrees C compared to samples that were heated at rest. Addition of seeds did not show an additional effect compared to samples that were stirred. We propose a model for fibril formation, including an activation, nucleation, growth, and termination step. The activation and nucleation steps are the rate-determining steps. Fibril growth is relatively fast but terminates after prolonged heating. Two processes that possibly induce termination of fibril growth are hydrolysis of nonassembled monomers and inactivation of the growth ends of the fibrils. Stirring may break up immature fibrils, thus producing more active fibrils. Stirring also seems to accelerate the kinetics of fibril formation, resulting in an increase of the number of fibrils formed. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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