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Impact of stirring speed on B-lactoglobulin fibril formation


Ng, Shy Kai and Nyam, Kar Lin and Nehdi, Imededdine Arbi and Chong, Gun Hean and Lai, Oi Ming and Tan, Chin Ping (2016) Impact of stirring speed on B-lactoglobulin fibril formation. Food Science and Biotechnology, 25 (suppl. 1). pp. 15-21. ISSN 1226-7708; ESSN: 2092-6456


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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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
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