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Hydrodynamic Spinning of Protein Fractal Aggregates into Core–Shell Fibers

ABD

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Industry: Food chemistry
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Instrument: Vasco

Industry: Food chemistry

DOI: https://doi.org/10.1021/acsapm.2c00536

Keywords: Calcium, Fibers, Gelation, Hydrodynamics, Suspensions, cold gelation, calcium, whey protein isolate, osmotic flow, microfluidics, food

Using fractal protein aggregates as building blocks, porous fibers were produced. The suspension of aggregates was coinjected with a solution of calcium chloride. Sol–gel transition of the suspension was induced by diffusion of calcium ions in the jet. The production of these fibers required a precise control of both hydrodynamic and physicochemical conditions as hydrodynamic instabilities competed with the gelation kinetics. (369 characters)
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With a single and continuous measurement, VASCO KIN™ gives you access to all characterization data of your reaction (size distribution evolution over time).