Effect of Stirring and Seeding on Whey Protein Fibril Formation

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• 作者：Suzanne G. Bolder ; Leonard M.C. Sagis ; Paul Venema ; Erik van der Linden
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：July 11, 2007
• 年：2007
• 卷：55
• 期：14
• 页码：5661 - 5669
• 全文大小：242K
• 年卷期：v.55,no.14(July 11, 2007)
• ISSN：1520-5118

文摘

The effect of stirring and seeding on the formation of fibrils in whey protein isolate (WPI) solutionswas studied. More fibrils of a similar length are formed when WPI is stirred during heating at pH 2and 80 ges/entities/deg.gif">C compared to samples that were heated at rest. Addition of seeds did not show an additionaleffect compared to samples that were stirred. We propose a model for fibril formation, including anactivation, 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 processesthat possibly induce termination of fibril growth are hydrolysis of nonassembled monomers andinactivation of the growth ends of the fibrils. Stirring may break up immature fibrils, thus producingmore active fibrils. Stirring also seems to accelerate the kinetics of fibril formation, resulting in anincrease of the number of fibrils formed.