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Innovations with protein nano-fibres

Published online by Cambridge University Press:  01 September 2006

E. VAN DER LINDEN
E. VAN DER LINDEN
Affiliation:
Food Physics Group, Department of Agrotechnology and Food Sciences, Wageningen University, Bomenweg 2, 6703HDWageningen, The Netherlands E-mail: erik.vanderlinden@wur.nl
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Abstract

Proteins in solution can form objects of various shapes. One fascinating possibility is the formation of fibres with a length up to micrometers, but with a thickness of a few nanometres, therefore referring to them as nano-fibres. Many proteins show this behaviour under the appropriate conditions. Gel properties of nano-fibre containing systems can be manipulated by adjusting the fibre properties. The systems exhibit particular behaviour under flow, which can be utilised in processing. Such nanofibres have innovation potential for foods in terms of for example extremely low weight fraction gels, and their presence may give rise to unexpected novel, including sensory related, material properties.

Keywords

innovationfood proteinsnano-fibresgels

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Type
Review Article
Information
World's Poultry Science Journal , Volume 62 , Issue 3 , September 2006, pp. 439 - 442
Copyright
Copyright © World's Poultry Science Association 2006

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