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    Factors Affecting Rheological Characteristics of Fibril Gels: The Case of β-Lactoglobulin and α-Lactalbumin

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    Loveday 2009 J Food Sci 74-3-R47.pdf (1.621Mb)
    Abstract
    Some of the factors that affect the rheological characteristics of fibril gels are discussed. Fibrils with nanoscale diameters from β-lactoglobulin (β-lg) and α-lactalbumin (α-la) have been used to create gels with different rheological characteristics. Values of the gelation time, tc, the critical gel concentration, c0, and the equilibrium value of the storage modulus, G, such as G'inf at long gelation times, derived from experimental rheological data, are discussed. Fibrils created from β-lg using solvent-incubation and heating result in gels with different rheological properties, probably because of different microstructures and fibril densities. Partial hydrolysis of α-la with a serine proteinase from Bacillus licheniformis results in fibrils that are tubes about 20 nm in diameter. Such a fibril gel from a 10.0% w/v α-la solution has a higher modulus than a heat-set gel from a 10% w/w β-lg, pH 2.5 solution; it is suggested that one reason for the higher modulus might be the greater stiffness of α-la fibrils. However, the gelation times of α-la fibrils are longer than those of β-lg fibrils.
    Citation
    Loveday, S. M., Rao, M. A., Creamer, L. K., & Singh, H. (2009). Factors affecting rheological characteristics of fibril gels: The case of β-lactoglobulin and α-lactalbumin. Journal of Food Science, 74(3), R47-R55.
    Date
    2009
    Author
    Loveday, SM
    Rao, M..A.
    Singh, Harjinder
    Creamer, Lawrence K.
    Publisher
    Wiley-Blackwell
    Description
    The definitive version is available at http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2009.01098.x/abstract
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    DSpace software copyright © Duraspace
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