Improvement of methods for the detection of Gram-negative foodborne pathogens


Water-binding of protein particles

Promovendus JPCM (Jorien) Peters MSc
Promotor AJ (Atze Jan) van der Goot
Copromotor RM (Remko) Boom
Organisatie Wageningen University, Food Process Engineering

vr 16 september 2016 16:00 tot 17:30

Locatie Auditorium, building number 362
Generaal Foulkesweg 1
6703 BG Wageningen
When we are able to make particles that can bind more than 90% water using dairy proteins, they can potentially be used to make low-caloric cheese that tastes like full-fat cheese. In this thesis, design rules were therefore developed about the optimal structure of such particles. An important property that the particles should possess is a large water-binding capacity. Frequently, the water‑binding capacity of particles is determined by mixing the particles in excess water and centrifuging this mixture. This results in a cake of particles (called a pellet) and a layer of water on top. The weight of the pellet is then used to calculate the water‑binding capacity of the particles. According to this method, we have found that some particles formed pellets that could indeed bind more than 90% of the water. However, it was very remarkable that besides the particles, a significant amount of water was often also present between the particles. We therefore concluded that the water‑binding as determined via the weight of the pellet does not represent the water‑binding of the particles themselves. It does however show that we should focus on pellets instead of particles, if we want to bind a lot of water, provided that the pellet does not disintegrate in the product. To determine how water is bound in protein particles and pellets thereof a new method is required. That is why we developed a novel combination of analytical methods to obtain information about the particles and pellets separately.