Print Email Facebook Twitter Reprint of "food-grade electrospinning of proteins" Title Reprint of "food-grade electrospinning of proteins" Author Nieuwland, M. Geerdink, P. Brier, P. van den Eijnden, P. Henket, J.T.M.M. Langelaan, M.L.P. Stroeks, N. van Deventer, H.C. Martin, A.H. Publication year 2014 Abstract Developing non-meat food products with an appealing structure is a challenge. In this study, we investigate the possibility to produce thin fibrils as building blocks for texturally interesting meat replacers. The technique applied is electrospinning - a technique which produces thin fibrils with a high aspect ratio. The spinning of proteins is notoriously difficult and most proteins cannot be spun under food-grade conditions. Only two proteins are known to spin under food-grade conditions. Zein was spun from ethanol, and gelatin from warm water. The current study looks into the possibility of using one of these proteins as a carrier for other proteins. With gelatin it was possible to electrospin a range of globular proteins, showing for the first time electrospinning of globular proteins in a food-grade way. Next steps in the progress towards industrial application are the fixation and alignment of the fibrillar structures and upscaling of the process. Industrial relevance The demand for high quality protein, that contains all essential amino acids, is growing. One of the challenges of alternative protein sources, such as plant storage protein, green leaf protein or insect protein, is to process it into a structurally appealing product. Fibrillar structure is acknowledged to play an essential role in giving texture and bite to protein products. Techniques for structuring include extrusion or shear cell texturizing. A technique on the nanoscale is not yet available. Such a technique can yield fibrils as building blocks for larger structures and in this way mimics meat. Electrospinning is one of the techniques that could fill that gap. © 2014 Elsevier Ltd. Subject Life Mechanics, Materials and StructuresFI - Functional Ingredients EAM - Equipment for Additive ManufacturingELSS - Earth, Life and Social Sciences TS - Technical SciencesFood and NutritionHealthy LivingCarrierElectrospinningFood-gradeGelatinProteinsAmino acidsAspect ratioMeatsTexturingEssential amino acidsFibrillar structuresGlobular proteinsHigh aspect ratioStorage proteinsHexapoda To reference this document use: http://resolver.tudelft.nl/uuid:348c5130-35a0-45c9-891f-af52a799d350 TNO identifier 516508 Publisher Elsevier, Amsterdam ISSN 1466-8564 Source Innovative Food Science and Emerging Technologies, 24, 138-144 Document type article Files To receive the publication files, please send an e-mail request to TNO Library.