Nanofibril Formation of Whey Protein Concentrate and their Properties of Fibril Dispersions

Abstract:

Compared with β-lactoglobulin or WPI, the complex compositions for whey protein concentrate (WPC) impacted the nano-fibrils formation, the heat-induced conversion of WPC into fibrils needed alternative methods with lower pH and higher heating temperature. 3wt% WPC could form long semi-flexible fibrils with diameters from 24nm to 28nm by heating at 90°C, pH 1.8 for 10h. The major driving forces both fibrils (pH 1.8) and particulate aggregates (pH 6.5) from WPC were studied using transmission electron microscopy (TEM), turbidity, surface hydrophobicity and free sulfydryl group (-SH). The results indicated that surface hydrophobicity interaction played a dominant role in the formation of fibrils aggregates, while the disulphide bonds after heating to form fibrils aggregates at the acidic pH 1.8 was weaker than that of formation particulate aggregates at pH 6.5.

• Periodical: Advanced Materials Research (Volumes 634-638)
• Pages: 1268-1273
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.634-638.1268
• Online since: January 2013
• Authors: Jing Wang, Hong Hua Xu, Yan Xu
• Keywords: Aggregation, Disulfide Bond, Fibrils, Surface Hydrophobicity, Whey Protein Concentrate

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