Impact of stirring speed on B-lactoglobulin fibril formation
β-Lactoglobulin (β-lg) can produce fibrils that have multi-functional properties. Impacts of different stirring speeds on characteristics of β-lg fibrils as a stable form in β-lg fibril solutions were investigated. Fibril concentration, fibril morphology, turbidity, particle size distribution, zeta...
Saved in:
Main Authors: | , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Korean Society of Food Science and Technology
2016
|
Online Access: | http://psasir.upm.edu.my/id/eprint/54508/1/Impact%20of%20stirring%20speed%20on%20%CE%B2-lactoglobulin%20fibril%20formation.pdf http://psasir.upm.edu.my/id/eprint/54508/ https://link.springer.com/article/10.1007/s10068-016-0093-8 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Summary: | β-Lactoglobulin (β-lg) can produce fibrils that have multi-functional properties. Impacts of different stirring speeds on characteristics of β-lg fibrils as a stable form in β-lg fibril solutions were investigated. Fibril concentration, fibril morphology, turbidity, particle size distribution, zeta potential, and rheological behavior of solutions were studied. Stirring enhanced fibril formation and stability of a fibril solution, in comparison with unstirred solutions. Increasing the stirring speed produced more turbidity and a greater distribution of particle sizes, higher viscosity values, but no differences in zeta potential values of β-lg fibril solutions. However, a high stirring speed is not feasible due to reduction of the fibril yield and changes in fibril morphology. |
---|