Impact of stirring speed on B-lactoglobulin fibril formation

• Main Authors: Ng, Shy Kai, Nyam, Kar Lin, Nehdi, Imededdine Arbi, Chong, Gun Hean, Lai, Oi Ming, Tan, Chin Ping
• 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

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.