|Title||The formation and deformation of protein structures with viscoelastic properties|
|Author(s)||Riemsdijk, L.E. van|
|Source||Wageningen University. Promotor(en): Rob Hamer; Remko Boom, co-promotor(en): Atze Jan van der Goot. - S.l. : s.n. - ISBN 9789085858638 - 239|
Food Process Engineering
|Publication type||Dissertation, internally prepared|
|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|
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”.