Wetgeving novel foods gewijzigd

Enzymatically triggered release of dye model compounds from zeinparticles

tA responsive release system consisting of biocide encapsulated by the hydrophobic protein zein wasinvestigated, in which a biocide will be released if growth of micro-organisms occurs. Because biociderelease is difficult to detect, a model system using dyes with different size, polarity and charge wasdeveloped first to study the applicability...

The effect of polysaccharides on the ability of whey protein gels to either store or dissipate energy upon mechanical deformation

The addition of polysaccharides to proteins during gel formation can alter the mechanical and textural properties of the resultant gels. However, the effect of addition of different polymers on mechanical properties of whey protein (WP) gels including their ability to elastically store energy, often measured in terms of the recoverable energy ...

Microstructure and rheology of globular protein gels in the presence of gelatin

The microstructure and rheological response of globular protein gels (whey protein isolate (WPI) and soy protein isolate (SPI)) in the presence of gelatin (type A, type B and hydrolyzed type A) was investigated. Microstructural information was obtained using a combination of confocal laser scanning microscopy (CLSM) and spin echo small-angle...

Relating water holding of ovalbumin gels to aggregate structure

To increase understanding of water holding in heat-set ovalbumin gels, the relation between aggregate structure (both in solution and in gels) and gel coarseness or gel stiffness is studied. The aggregate morphology obtained by preparation of ovalbumin gels between pH 5.8 and 6.8 differs, as shown by a combination of light scattering, confocal...

Characterizing Length Scales that Determine the Mechanical Behavior of gels from Crosslinked Casein Micelles

Mechanical behavior of a protein gel plays a large role in sensory properties. Despite the large amount of research on caseins, the origin of the mechanical behavior is not well understood yet. To determine the length scales that are relevant for the mechanical behavior of casein gels, casein micelles were crosslinked with increasing amount of...

The influence of amino acid sequence on structure and morphology of polydiacetylene containing peptide fibres

Incorporation of mesoporous silica particles in gelatine gels: Effect of particle type and surface modification on physical properties

The aim of this work was to investigate the impact of mesoporous silica particles (MSPs) on the physicochemical properties of filled protein gels. We have studied the effect of the addition of different mesoporous silica particles, either bare or functionalized with amines or carboxylates, on the physical properties of gelatine gels (5% w/v)....

Reprint of "food-grade electrospinning of proteins"

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...

Characterization of Heat-Set Gels from RuBisCO in Comparison to Those from Other Proteins

To anticipate a future shortage in functional proteins, it is important to study the functionality of new alternative protein sources. Native RuBisCO was extracted from spinach, and its gelation behavior was compared to other native proteins from animal and plant origins. Protein gels were analyzed for their mechanical gel properties during...

Voedselbron van de toekomst Insecten eten: Onverteerbaar?

De Food and Agriculture Organisation of the United Nations FAO prijst insecten aan als ‘food of the future’. Tachtig procent van de wereldbevolking vindt dat al heel gewoon. De meeste mensen in ‘het Westen’ vinden het idee van insecten eten echter nog altijd onverteerbaar. Toch neemt de weerstand langzaam af. TNO doet alvast onderzoek naar de...

A structural study of the self-assembly of a palmitoyl peptide amphiphile

Electrospinnen: De weg naar de smakelijke vleesvervanger

Hoe kan hoogwaardig eiwit worden omgezet naar een product met ‘bite’ dat op vlees lijkt? En hoe kan dat zodanig dat de eiwitbron eenvoudig is te variëren, zodat er geen afhankelijkheid is van een enkele grondstof? TNO ging aan de slag met electrospinnen.

Food-grade electrospinning of proteins

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 fibrilswith a high aspect ratio. The spinning of proteins is...