Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 393498
Title Fracture of Protein Fibrils As Induced by Elongational Flow
Author(s) Kroes-Nijboer, A.; Venema, P.; Baptist, H.G.M.; Linden, E. van der
Source Langmuir 26 (2010)16. - ISSN 0743-7463 - p. 13097 - 13101.
DOI http://dx.doi.org/10.1021/la1025262
Department(s) Physics and Physical Chemistry of Foods
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2010
Keyword(s) transient extensional flow - beta-lactoglobulin gels - whey-protein - amyloid fibrils - induced scission - dilute-solution - ph 2 - macromolecules - heat - degradation
Abstract The length distribution of whey protein fibrils is important for application purposes. However, it is hard to influence the length distribution of whey protein fibrils during production. One way of influencing the length distribution of the mature fibrils is exposing them to an external field, like a flow field. In this research whey protein fibrils were exposed to elongational flow to fracture the fibrils. A simple experimental setup was used to establish a range of elongational strain rates. The length distribution of the fractured fibrils was determined using transmission electron microscopy and was shown to be controllable at relatively low strain rates.The length distribution of whey protein fibrils is important for application purposes. However, it is hard to influence the length distribution of whey protein fibrils during production. One way of influencing the length distribution of the mature fibrils is exposing them to an external field, like a flow field. In this research whey protein fibrils were exposed to elongational flow to fracture the fibrils. A simple experimental setup was used to establish a range of elongational strain rates. The length distribution of the fractured fibrils was determined using transmission electron microscopy and was shown to be controllable at relatively low strain rates.
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