Physico-Chemical Changes of Composite Whey Protein Hydrogels in Simulated Gastric Fluid Conditions

Polysaccharide blended whey protein isolate (WPI) hydrogels were developed for the delivery of black carrot (Daucus carota) concentrate as bioactive agent in simulated gastric fluid (SGF). Pectin (PC), gum tragacanth (GT), and xanthan gum (XG) were blended as additional polymers to modulate the release characteristics of the WPI hydrogels. Experiments showed that sole whey protein (C), XG, and GT blended hydrogels possessed restricted release profiles 67%, 61%, and 67%, respectively, whereas PC samples attained higher release rates (83%) (p < 0.05). Interactions between polymers and aqueous medium were analyzed by nuclear magnetic resonance relaxometry. C (82 ms) and GT (84 ms) hydrogels attained higher T-2 values than PC (74 ms) and XG (73 ms) samples in SGF. Hardness of only XG hydrogels increased from 1.9 to 4.1 N after gastric treatment. Physicochemical changes within hydrogels during release were also investigated, and hydrogels were proved to be appropriate for desired delivery purposes.


Removal of a model protein foulant from metal surfaces
Xin, H; CHEN, XİAO DONG; Özkan, Necati (2004-08-01)
Using precoated whey protein concentrate gel films as a model milk protein fouling material, the removal kinetics from the inner surface of a stainless steel tube were determined continuously and noninvasively by a rapid UV spectrophotometric method. The influences of temperature, flow velocity, and the amount of fouling on the cleaning behavior were evaluated. For the first time, a cleaning model combining polymer dissolution and boundary layer mass transfer has been used to describe the cleaning process. ...
Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions
Wang, Bo; Li, Dong; Wang, Li-Jun; Özkan, Necati (2010-02-01)
Flaxseed protein concentrate containing-mucilage (FPCCM) was used to stabilize soybean oil-in-water emulsions. The effects of FPCCM concentration (0.5, 1.0, 1.5% w/v) and oil-phase volume fraction (5, 10, 20% v/v) on emulsion stability and theological properties of the soybean oil-in-water emulsions were investigated. Z-average diameter, zeta-potential, creaming index and theological properties of emulsions were determined. The result showed that FPCCM concentration significantly affected zeta-potential, cr...
Physicochemical and microstructural characterization of gum tragacanth added whey protein based films
Tonyali, Bade; Cikrikci, SEVİL; Öztop, Halil Mecit (2018-03-01)
Edible films of gum tragacanth (GT) with whey protein were fabricated to see how the incorporation of GT influenced whey protein based film properties. Whey protein isolate (WPI) was replaced with GT at different ratios as 0.5, 1, 1.5 and 2% of WPI. Optical, mechanical, permeability and microstructural properties, as well as moisture sorption and solubility behavior of films were measured. The findings indicated that combination of WPI and GT in film formulation led to less strength, more flexible, less sol...
Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning
Zeren, Sema; Şahin, Serpil; Şümnü, Servet Gülüm (2022-07-01)
The purpose of this study was to introduce caffeic acid (CA) into electrospun nanofibers made of carob flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of WPC concentration (1% and 3%) and CA additions (1% and 10%) on the characteristics of solutions and nanofibers were investigated. The viscosity and electrical conductivity of the solutions were examined to determine characteristics of solutions. Scanning electron microscopy (SEM), X-ray diffraction (XRD), thermogravimetric ...
Encapsulation of Grape Seed Extract in Rye Flour and Whey Protein-Based Electrospun Nanofibers
Aslaner, Gizem; Şümnü, Servet Gülüm; Şahin, Serpil (2021-03-01)
The objective of this research was to incorporate grape seed extract (GSE) into electrospun nanofibers produced from rye flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of rye flour concentration (4% and 6%) and heating methods (conventional and microwave) on the properties of solutions and nanofibers were studied. Rheology results showed that microwave-heated solutions containing 6% rye flour had higher viscosity. According to the SEM images, the developed fibers obtained f...
Citation Formats
B. Özel, L. GRUNIN, and H. M. Öztop, “Physico-Chemical Changes of Composite Whey Protein Hydrogels in Simulated Gastric Fluid Conditions,” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, pp. 9542–9555, 2018, Accessed: 00, 2020. [Online]. Available: