Fracture of protein fibrils as induced by elongational flow.
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.
Kroes-Nijboer
Ardy
A
Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, Bomenweg 2, 6703 HD Wageningen, The Netherlands. ardy.nijboer@wur.nl
Venema
Paul
P
Baptist
Harry
H
van der Linden
Erik
E
D008894:Milk Proteins / Q000737:chemistry*; D000067816:Whey Proteins
D008894:Milk Proteins; D000067816:Whey Proteins