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Gelbildning av vassleprotein
KTH, School of Engineering Sciences in Chemistry, Biotechnology and Health (CBH).
2019 (Swedish)Independent thesis Basic level (professional degree), 10 credits / 15 HE creditsStudent thesisAlternative title
Gelation of Whey Protein (English)
Abstract [sv]

Vassleproteiner har kemiska egenskaper som gör att de, under rätt förhållanden, kan bilda geler. Det här gör vassleproteiner mycket intressanta eftersom de då kan användas i olika livsmedel för att ge önskad konsistens. Dessutom är vassleproteiner billiga och lätt att få tag på vilket gör de extra intressanta att undersöka. Får man mer information om hur dessa geler bildas kan man på ett relativt billigt sätt framställa dem för användning i livsmedel.

De förhållanden som bäst gynnar gelbildning av vassleproteiner undersöktes. De faktorer som testades var proteinkoncentration, vikt% seeds, temperatur, pH och salthalt. För att undersöka detta utfördes flera försök med varierande nivåer av dessa variabler. Först gjordes försök med varierande nivåer av proteinkoncentration samt vikts% seeds samtidigt som övriga variabler hölls konstanta. Därefter utfördes försöken med varierande nivåer på de övriga variablerna (temperatur, pH och salthalt) en i taget. Försöken med varierande nivåer av dessa variabler undersöktes för flera olika proteinkoncentrationer samt vikt% seeds. I detta projekt har seeds använts för att ge proteinerna en startpunkt för att bilda de nätverk som gelen utgörs av. Som seeds användes fibrillfragment av samma typ som de fibriller som bildar gelen.

Resultaten visade att för att få en så kort gelningstid som möjligt bör provlösningen ha hög temperatur (i detta projekt 90 ̊C), hög salthalt (100 mM) och lågt pH (pH 1,5). Provlösningen bör även ha en hög proteinkoncentration (80 mg/ml) samt en hög vikts% seeds (10%). När samtliga variabler sattes till den optimala nivån sjunker gelningstiderna ytterligare.

Abstract [en]

Whey protein have chemical properties that allows them to gel, under the right conditions. This makes whey protein very intresting since it makes it possible to use it in different food products to give them the right texture. Whey protein is also cheap and easy to get hold of which makes them even more intresting to study. If you can get more information on how these gels form you can, in a relatively cheap way, produce this gel that can be use in food products.

This project investigated under which circumstances whey protein gelation is best benefitted. The different variables that were tested were protein concentration, weight% seeds, temperature, pH and ionic strength. In this project fibrils of the same type as the ones that forms the gel where used as seeds. The function of the seeds is to give the proteins a starting point at which to start forming the networks that the gel consists of. To investigate this many experiments with varying levels of these variables where made. First experiments with varying levels of protein concentration and weight% seeds were made while the other factors were put on a steady level. Then experiments with varying levels of the other variables (temperature, pH and ionic strength), one at a time. The experiments with varying levels on these variables were made with varied protein concentration and weght% seeds. Interaction effects between the different variables was studied by varying several of these variables at the same time.

The results showed that to have as short of a gelling time as possible the solution should have a high temperature (90 ̊C), high ionic strenght (100 mM NaCl) and low pH (1,5). The solution should also contain a high protein concentration (80 mg/ml) and a high weight% seeds (10%). When all of the variables are placed on the optimal level the gelling times are further reduced.

Place, publisher, year, edition, pages
2019.
Keywords [sv]
Vassleprotein, gelbildning, fibriller, PNF
National Category
Chemical Engineering
Identifiers
URN: urn:nbn:se:kth:diva-266159OAI: oai:DiVA.org:kth-266159DiVA, id: diva2:1382135
Educational program
Bachelor of Science in Engineering - Chemical Engineering
Available from: 2020-01-02 Created: 2020-01-02 Last updated: 2020-01-02Bibliographically approved

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