Drs.ing. A.C. Alting : Gold gelation of globular proteins

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10 Jun 2003 16:00
Unit: Wageningen University
Location: Aula (gebouw 362), Gen. Foulkesweg 1, Wageningen
Promotor: prof.dr. C.G. de Kruif ()prof.dr. R.J. Hamer (Technology of Cereal Proteins)
Co Promotor: drs. R.W. Visschers (WCFS, Wageningen / NIZO Food Research, Ede)

 The purpose of the research described in this thesis was to investigate the molecular mechanisms of the acid-induced cold gelation process, a novel method to produce protein-based gels. A prerequisite for this two-step process is a dispersion of “activated” globular protein particles which upon acidification form a protein network. Reduction of the electrostatic repulsion during acidification initiated the formation of a randomly aggregated protein network by physical interactions. Surprisingly, additional covalent disulfide bonds were formed under acidic conditions. These bonds stabilized the initial network and increased the mechanical gel strength. The formation depended on the number and accessibility of thiol groups and disulfide bonds present in the various protein aggregates. In addition, the role of the contour length of the linear-shaped aggregates on mechanical gel strength and appearance of cold-set gels was clarified. The results enable the practical application of cold gelation as an efficient structuring method in food systems.
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