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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Ng, S.K., Nyam, K.L., Nehdi, I.A. et al. Impact of stirring speed on β-lactoglobulin fibril formation. Food Sci Biotechnol 25 (Suppl 1), 15–21 (2016). https://doi.org/10.1007/s10068-016-0093-8
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DOI: https://doi.org/10.1007/s10068-016-0093-8