Structuring of biopolymer products - Towards novel processing concepts - Creation of structures in (semi-)solid materials
3 important questions on Structuring of biopolymer products - Towards novel processing concepts - Creation of structures in (semi-)solid materials
Which enzymes is used for crosslinking proteins?
Transglutaminase
A sodium casein and palm fat mixture is made.
(A) simultaneous crosslinking of proteins and emulsification of fat
(B) crosslinking of protein before addition of fat
What are the structures resulting of these different processes?
(A) homogeneous microstructure with dispersed fat droplets in a continuous protein matrix
(B) bi-dispersed structure with both fat and protein (granules) as dispersed phase
(B) bi-dispersed structure with both fat and protein (granules) as dispersed phase
A sodium casein and palm fat mixture is made.
(A) simultaneous crosslinking of proteins and emulsification of fat
(B) crosslinking of protein before addition of fat
How do these structures act with stress applied?
(A) more resistant to stress than non-crosslinked mixture
(B) equally resistant to stress (so low) as non-crosslinked mixture, more brittle-like behaviour
(B) equally resistant to stress (so low) as non-crosslinked mixture, more brittle-like behaviour
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