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 404677
Title The formation and deformation of protein structures with viscoelastic properties
Author(s) Riemsdijk, L.E. van
Source University. Promotor(en): Rob Hamer; Remko Boom, co-promotor(en): Atze Jan van der Goot. - S.l. : s.n. - ISBN 9789085858638 - 239
Department(s) Food Chemistry Group
Food Process Engineering
VLAG
Publication type Dissertation, internally prepared
Publication year 2011
Keyword(s) eiwitten - nieuwe eiwitten - visco-elasticiteit - wei-eiwit - chemische structuur - moleculaire structuur - deeg - proteins - novel proteins - viscoelasticity - whey protein - chemical structure - molecular conformation - doughs
Categories Chemistry of Food Components / Proteins and Enzymes
Abstract

This study describes the formation of a gluten substitute.

Chapter 1 describes the properties that are necessary to obtain a gluten substitute.

Chapter 2 describes the formation and properties of protein particle suspensions. Two proteins with different intrinsic properties, gelatin and whey protein, were selected as model materials.

Chapter 3 describes the effects of simple shear flow on the formation and properties of gelatin particle suspensions. The application of well-defined simple shear flow during phase separation was used to control the protein particle size in a gelatin–dextran system.

Chapter 4 describes the formation and properties of whey protein particle suspensions having different particle sizes and different abilities to form disulphide bonds. Application of shear during their formation was used.

Chapter 5 describes a novel concept for making elastic dough through combining a whey protein particle suspension with native wheat starch. Three differently structured whey protein suspensions were evaluated.

Chapter 6 discusses the use of the whey protein particle suspensions prepared and used in chapter 5 for baking bread.

Chapter 7 describes the role of molecular properties on the final dough and bread that were discussed in chapters 5 and 6.

Chapter 8 summarizes the main findings of the project on “The formation and deformation of protein structures with viscoelastic properties”.

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