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The role of pH in microstructural assembly
CSIRO Food and Nutrition, Victoria, Australia..
University of Melbourne, Victoria, Australia..
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
2017 (English)Conference paper, Abstract (Refereed)
Abstract [en]

Proteins are important biopolymers that can contribute significantly to food structure. Controlling the manner in which they aggregate and form matrices within food systems is fundamental to sensory attributes and can have an impact on digestive properties. This work investigated the structuring behaviour whey protein isolate (WPI) over the entire acidic pH range from pH 1.0-6.8. WPI is a commercially available mixture of several proteins. β-lactoglobulin is most abundant and tends to dominate the functionality. Some important aspects are the clarity of protein solutions in beverages, the temperature of denaturation, the aggregation characteristics and consequently the gel forming properties. pH is a key factor which affects all of these properties and there remains aspects worthy of further investigation. In this presentation, the role of pH in denaturation, aggregation and structuring will be discussed in detail along with the trends observed. Some previously unknown aspects surrounding the behaviour of whey proteins at specific pH points and their applicability to commercial products will be highlighted

Place, publisher, year, edition, pages
2017.
Keyword [en]
materials ; processing
National Category
Food Engineering
Identifiers
URN: urn:nbn:se:ri:diva-29208OAI: oai:DiVA.org:ri-29208DiVA: diva2:1086674
Conference
1st Active Integrated Matter Conference, Melbourne Cricket Ground, 21/2/17
Available from: 2017-04-03 Created: 2017-04-03 Last updated: 2017-04-03Bibliographically approved

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CiteExportLink to record
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  • apa
  • harvard1
  • ieee
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  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
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Output format
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