Search for dissertations about: "Protein isolate"

Showing result 1 - 5 of 122 swedish dissertations containing the words Protein isolate.

  2. 1. Materials Based on Protein Nanofibrils

    Author : Xinchen Ye; Mikael S. Hedenqvist; Christofer Lendel; Richard T. Olsson; Jonny Blaker; KTH; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; protein nanofibrils; whey protein; hydrogel; film; microfibre; protein structure; mechanical properties;

    Abstract : Protein nanofibrils (PNFs) prepared from whey protein isolate (WPI) at low pH and elevated temperature were processed into materials, i.e. hydrogels, films, foams, and fibres, for different applications where they could potentially be sustainable alternatives to petroleum-based polymers. READ MORE

  4. 2. Protein Yield and Protein Isolate Quality when applying pH-shift Processing on Cod, Haddock and Blue Whiting Fillets- Effects of Replacing Centrifugation with Filtration

    Author : Helgi Nolsøe; Chalmers tekniska högskola; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; fish; cod; protein yield; pH-shift processing; haddock; centrifugation; surimi; Protein isolate; filtration; blue whiting;

    Abstract : A more sustainable fishery and a better utilization of the harvested fish raw material are currently of great importance to prevent overexploitation of our marine resources. Production of protein isolates to use for example as surimi has for many years been an important way of better utilizing low-value fish species and fish rest raw materials. READ MORE

  5. 3. Protein isolation from herring (Clupea harengus) using the pH-shift process - Protein yield, protein isolate quality and removal of food contaminants

    Author : Sofia Marmon; Chalmers tekniska högskola; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; precipitation; acid; gelation; in vitro digestion; solubilization; herring; protein; salt solubility; pH; lipids; alkaline; transmission electron microscopy; dioxins;

    Abstract : Herring (Clupea harengus) contain valuable proteins but is difficult to process into high-quality foods due to its small size and high content of bones, heme-proteins and lipids. Herring is among the most abundant fish species in the world, but is currently utilized largely for fish meal and oil production. READ MORE

  6. 4. Hierarchical Assembly Investigations and Multiscale Characterization of Protein-based Materials : Insights from Whey Protein Nanofibrils and Recombinant Spider Silk Microspheres

    Author : Eirini Ornithopoulou; My Hedhammar; Thomas Crouzier; Christina Divne; Tim Melander Bowden; KTH; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Hierarchical Assembly; Protein-based materials; Whey Protein Nanofibrils; β-Lactoglobulin; Recombinant Spider Silk; Microspheres; Biomedical Applications; Surface Biofunctionalization; Hierarkisk montering; Proteinbaserade material; Vassleprotein nanofibriller; β-Laktoglobulin; Rekombinant spindelsilke Mikrosfärer; Biomedicinska tillämpningar; Ytbiokonjugering; Biotechnology; Bioteknologi;

    Abstract : Protein-based materials, with their unique properties of combining high strength, while maintaining elasticity, and their inherent biocompatibility, hold immense potential for various applications. In order to harness these properties, we need to understand and control how protein building blocks come together to form hierarchically structured materials. READ MORE

  7. 5. Cross-Processing Fish Co-Products with Plant Food Side Streams or Seaweeds Using the pH-Shift Method - a new sustainable route to functional food protein ingredients stable towards lipid oxidation

    Author : Jingnan Zhang; Chalmers tekniska högskola; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; valorization; pomaces; protein techno-functionality; press cakes; by-products; fish protein; fruit; natural antioxidants; lipid oxidation; berry; protein gels;

    Abstract : The seafood value chain is highly inefficient as 50-60% of the fish weight end up as co-products in the filleting operation. Despite their abundance in high-quality proteins, fish co-products mainly go to low value products such as fodder. The pH-shift process, i.e. READ MORE