Stability of aqueous food grade fibrillar systems against pH change

摘要

We report that the stability of an aqueous food grade fibril system upon pH change is affected by the presence of peptides that are formed during the process of fibril formation. We discuss several other relationships between food relevant properties and nano-scale characteristics, and compare these relationships for aqueous fibril systems to those of oil based fibril systems. In such fibril systems, dynamics, self-organisation, and sensitivity to external conditions, play an important role. These aspects are common to complex systems in general and define the future challenge in relating functional properties of food to molecular scale properties of their ingredients.