Volume 158, 2012
From the journal:

Faraday Discussions

Stability of aqueous food grade fibrillar systems against pH change

Ardy Kroes-Nijboer,a   Hassan Sawalha,†a   Paul Venema,a   Arjen Bot,b   Eckhard Flöter,‡b   Ruud den Adel,b   Wim G. Bouwmanc  and  Erik van der Linden*a  

* Corresponding authors

a Laboratory of Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, Bomenweg 2, NL-6703 HD Wageningen, The Netherlands

b Unilever Research and Development Vlaardingen, Olivier van Noortlaan 120, NL-3133 AT Vlaardingen, The Netherlands

c Department of Radiation, Radionuclides & Reactors, Faculty of Applied Sciences, Delft University of Technology, Mekelweg 15, NL-2629 JB Delft, The Netherlands

Abstract

We report that the stability of an aqueous food grade fibril system upon pH change is affected by the presence of peptides that are formed during the process of fibril formation. We discuss several other relationships between food relevant properties and nano-scale characteristics, and compare these relationships for aqueous fibril systems to those of oil based fibril systems. In such fibril systems, dynamics, self-organisation, and sensitivity to external conditions, play an important role. These aspects are common to complex systems in general and define the future challenge in relating functional properties of food to molecular scale properties of their ingredients.

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Article information

DOI
https://doi.org/10.1039/C2FD20031G
Article type
Paper
Submitted
20 Feb 2012
Accepted
10 Apr 2012
First published
20 Apr 2012

Faraday Discuss., 2012,158, 125-138

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Stability of aqueous food grade fibrillar systems against pH change

A. Kroes-Nijboer, H. Sawalha, P. Venema, A. Bot, E. Flöter, R. den Adel, W. G. Bouwman and E. van der Linden, Faraday Discuss., 2012, 158, 125 DOI: 10.1039/C2FD20031G

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