Home About Browse Search

Plant protein nanofibrils : characterising properties for future food

Herneke, Anja (2022). Plant protein nanofibrils : characterising properties for future food. Diss. (sammanfattning/summary) Sveriges lantbruksuniv., Acta Universitatis Agriculturae Sueciae, 1652-6880
ISBN 978-91-7760-963-6
eISBN 978-91-7760-964-3
[Doctoral thesis]

[img] PDF


This thesis explores the potential of protein nanofibrils (PNFs) as an ingredient to generate structure in food. Proteins from whey and from plants were used to form PNFs, with particular focus on proteins extracted from plants. PNFs were formed by heating (85-90 °C) the proteins at pH 2 for 24-96 h. Various microstructural features were observed on casting whey-based PNFs with nanoscale variations (length, morphology) into films. Length of the PNFs, rather than morphology, had the greatest effect on microstructural attributes. Whey is a well-studied food protein with good ability to form PNFs. Whey-based and plant-based PNFs were compared to understand better how plant proteins can be used to form PNFs with similar length. Characterisation of the secondary structure and morphology of PNFs made from plant-based sources, such as legumes, cereals, oilseeds and tubers, showed that all proteins could form PNFs, but with some variation in morphology (curved/straight). Analysis of extracted protein size and purity to investigate their effects on formation of PNFs revealed that smaller and purer proteins gave better PNFs production. Increased pH after fibril formation affected PNF morphology and the viscosity of fibrillated samples of fava bean, fava bean globular fractions 11S and 7S, and mung bean. Straight PNFs from fava beans and curved PNFs from mung beans were examined for their ability to form and stabilise foams. At relatively low concentrations, fibrillated proteins (independent of PNF morphology) generated more voluminous and more stable foam than the corresponding protein at the same concentration. At very low concentrations, only curved PNFs gave stable foams at pH close to the isoelectric point of the protein. Preliminary results indicated that curved PNFs from mung beans can also be assembled into microfibres with the help of a flow-focusing method, which has potential for use in creating meat-like textures in future food applications.

Authors/Creators:Herneke, Anja
Title:Plant protein nanofibrils : characterising properties for future food
Series Name/Journal:Acta Universitatis Agriculturae Sueciae
Year of publishing :2022
Number of Pages:78
Publisher:Swedish University of Agricultural Sciences
ISBN for printed version:978-91-7760-963-6
ISBN for electronic version:978-91-7760-964-3
Publication Type:Doctoral thesis
Article category:Other scientific
Version:Published version
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science
Keywords:amyloids, fava bean, mung bean, lupin, oat, rapeseed, vicilin, legumin, secondary structure, nanostructure
Permanent URL:
ID Code:28447
Faculty:NJ - Fakulteten för naturresurser och jordbruksvetenskap
Department:(NL, NJ) > Department of Molecular Sciences
Deposited By: SLUpub Connector
Deposited On:15 Aug 2022 12:25
Metadata Last Modified:15 Aug 2022 12:53

Repository Staff Only: item control page


Downloads per year (since September 2012)

View more statistics