Effects of environmental factors on heat-induced [beta]-lactoglobulin fibril formation : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology, Riddet Institute, Massey University, Palmerston North, New Zealand

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dc.contributor.authorWang, Xiangli
dc.date.accessioned2011-04-12T00:48:49Z
dc.date.available2011-04-12T00:48:49Z
dc.date.issued2010
dc.description.abstractThe heat-induced fibrillar aggregation of β-lactoglobulin was studied under various environmental conditions. The formation of β-lactoglobulin fibrils was monitored by Thioflavin T (ThT) fluorescence and their morphology was studied using transmission electron microscopy (TEM). Amyloid-like fibrils were formed under standard conditions (pH 2.0, 80°C and low ionic strength). The β-lactoglobulin fibrillation kinetics exhibited sigmoidal behaviour, and the two-step autocatalytic reaction model fitted ThT fluorescence data well. The studies of the individual effect of pH, temperature, NaCl, CaCl2 on β-lactoglobulin fibril formation showed that decreasing pH (2.4 - 1.6), increasing temperature (75 - 120°C) and increasing salt concentration (NaCl 0-100 mM; CaCl2 0-100 mM) accelerated the fibril formation process and altered the morphology of fibrils. The two-step autocatalytic reaction model did not fit the ThT fluorescence data well at higher temperature (>100°C) or at low pH (1.6). The effects of the four factors (pH, temperature, NaCl and CaCl2) on β-lactoglobulin fibril formation were studied by using a central composition design (CCD) experiment. Results showed that the four main and some of the non-linear effects were significant (95%) on fibril formation, including fibrillation time and the fibril yield. Taking all results together, it can be implied that β-lactoglobulin fibril formation can be promoted by choosing the external incubation conditions. This study is the first step towards the application of protein fibrils as texture-modifying ingredients in food systems.en_US
dc.identifier.urihttp://hdl.handle.net/10179/2227
dc.language.isoenen_US
dc.publisherMassey Universityen_US
dc.rightsThe Authoren_US
dc.subjectMilk proteinsen_US
dc.subjectDenaturationen_US
dc.subjectBeta-lactoglobulinen_US
dc.subjectAmyloid fibrilen_US
dc.subjectThioflavin T fluorescenceen_US
dc.subjectTEMen_US
dc.subjectβ-Lactoglobulinen_US
dc.titleEffects of environmental factors on heat-induced [beta]-lactoglobulin fibril formation : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology, Riddet Institute, Massey University, Palmerston North, New Zealanden_US
dc.typeThesisen_US
massey.contributor.authorWang, Xiangli
thesis.degree.disciplineFood Technology
thesis.degree.grantorMassey University
thesis.degree.levelMasters
thesis.degree.nameMaster of Technology (M.Tech.)
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