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

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dc.contributor.authorLoveday, SM
dc.contributor.authorRao, M..A.
dc.contributor.authorSingh, Harjinder
dc.contributor.authorCreamer, Lawrence K.
dc.date.accessioned2011-07-15T03:56:20Z
dc.date.accessioned2016-03-06T22:26:35Z
dc.date.available2011-07-15T03:56:20Z
dc.date.available2016-03-06T22:26:35Z
dc.date.issued2009
dc.descriptionThe definitive version is available at http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2009.01098.x/abstracten_US
dc.description.abstractSome 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.en_US
dc.identifier.citationLoveday, 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.en_US
dc.identifier.elements-id30637
dc.identifier.harvestedMassey_Dark
dc.identifier.harvestedMassey_Dark
dc.identifier.issn0022-1147
dc.identifier.urihttps://hdl.handle.net/10179/2528
dc.language.isoenen_US
dc.publisherWiley-Blackwellen_US
dc.subjectShear modulusen_US
dc.subjectProtein fibrilsen_US
dc.subjectPersistence lengthen_US
dc.subjectNanoscale diameteren_US
dc.subjectGelation timeen_US
dc.titleFactors Affecting Rheological Characteristics of Fibril Gels: The Case of β-Lactoglobulin and α-Lactalbuminen_US
dc.typeArticleen_US
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