Citation
Abstract
β-Lactoglobulin (β-lg) can produce fibrils that have multi-functional properties. Impacts of different stirring speeds on characteristics of β-lg fibrils as a stable form in β-lg fibril solutions were investigated. Fibril concentration, fibril morphology, turbidity, particle size distribution, zeta potential, and rheological behavior of solutions were studied. Stirring enhanced fibril formation and stability of a fibril solution, in comparison with unstirred solutions. Increasing the stirring speed produced more turbidity and a greater distribution of particle sizes, higher viscosity values, but no differences in zeta potential values of β-lg fibril solutions. However, a high stirring speed is not feasible due to reduction of the fibril yield and changes in fibril morphology.
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Official URL or Download Paper: https://link.springer.com/article/10.1007/s10068-0...
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Additional Metadata
| Item Type: | Article |
|---|---|
| Subject: | Fibril; β-lactoglobulin; Stirring; Zeta potential; Morphology |
| Divisions: | Faculty of Food Science and Technology Institute of Bioscience |
| DOI Number: | https://doi.org/10.1007/s10068-016-0093-8 |
| Publisher: | Korean Society of Food Science and Technology |
| Depositing User: | Nurul Ainie Mokhtar |
| Date Deposited: | 21 Mar 2018 09:00 |
| Last Modified: | 21 Mar 2018 09:00 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1007/s10068-016-0093-8 |
| URI: | http://psasir.upm.edu.my/id/eprint/54508 |
| Statistic Details: | View Download Statistic |
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