Show/Hide Menu
Hide/Show Apps
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Open Access Guideline
Open Access Guideline
Postgraduate Thesis Guideline
Postgraduate Thesis Guideline
Communities & Collections
Communities & Collections
Help
Help
Frequently Asked Questions
Frequently Asked Questions
Guides
Guides
Thesis submission
Thesis submission
MS without thesis term project submission
MS without thesis term project submission
Publication submission with DOI
Publication submission with DOI
Publication submission
Publication submission
Supporting Information
Supporting Information
General Information
General Information
Copyright, Embargo and License
Copyright, Embargo and License
Contact us
Contact us
Magnetic Resonance Imaging (MRI) and Relaxation Spectrum Analysis as Methods to Investigate Swelling in Whey Protein Gels
Date
2010-10-01
Author
Öztop, Halil Mecit
ROSENBERG, Yael
MCCARTHY, Kathryn L.
MCCARTHY, Michael J.
Metadata
Show full item record
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
Item Usage Stats
95
views
0
downloads
Cite This
Effective means for controlled delivery of nutrients and nutraceuticals are needed. Whey protein-based gels, as a model system and as a potential delivery system, exhibit pH-dependent swelling when placed in aqueous solutions. Understanding the physics that govern gel swelling is thus important when designing gel-based delivery platforms. The extent of swelling over time was monitored gravimetrically. In addition to gravimetric measurements, magnetic resonance imaging (MRI) a real-time noninvasive imaging technique that quantified changes in geometry and water content of these gels was utilized. Heat-set whey protein gels were prepared at pH 7 and swelling was monitored in aqueous solutions with pH values of 2.5, 7, and 10. Changes in dimension over time, as characterized by the number of voxels in an image, were correlated to gravimetric measurements. Excellent correlations between mass uptake and volume change (R2 = 0.99) were obtained for the gels in aqueous solutions at pH 7 and 10, but not for gels in the aqueous solution at pH 2.5. To provide insight into the mechanisms for water uptake, nuclear magnetic resonance (NMR) relaxation times were measured in independent experiments. The relaxation spectrum for the spin-spin relaxation time (T(2)) showed the presence of 3 proton pools for pH 7 and 10 trials and 4 proton pools for pH 2.5 trials. Results demonstrate that MRI and NMR relaxation measurements provided information about swelling in whey protein gels that can constitute a new means for investigating and developing effective delivery systems for foods.
Subject Keywords
Magnetic Resonance İmaging (MRI)
,
Swelling
,
T(2) (Spin-Spin Relaxation Time) Distributions
,
Whey Protein İsolate (WPI) Gels
URI
https://hdl.handle.net/11511/47970
Journal
JOURNAL OF FOOD SCIENCE
DOI
https://doi.org/10.1111/j.1750-3841.2010.01788.x
Collections
Department of Food Engineering, Article
Suggestions
OpenMETU
Core
Beet molasses-based feeding strategy enhances recombinant thermostable glucose isomerase production by Escherichia coli BL21 (DE3)
Yaman, Sena; Çalık, Pınar (Wiley, 2017-11-01)
The aim of this work was to develop an effective fed-batch feeding strategy to enhance recombinant glucose isomerase (r-GI) production by recombinant Escherichia coli BL21 (DE3) pLysS on an industrially relevant feedstock without the application of an exogenous inducer. Following the batch operation (0 < t < 7H), the effects of pulse and/or continuous feeding of hydrolyzed beet molasses were investigated under five different feeding strategies. The two most promising strategies with respect to r-GI activity...
Magnetic properties and hyperfine interactions of Co1-2xNixMnxFe2O4 nanoparticles
Baykal, A.; Eryiğit, Sümeyra; TOPKAYA, RAMAZAN; GÜNGÜNEŞ, HAKAN; Amir, Md.; YILDIZ, AYLİN; Kurtan, U.; Shirsath, Sagar E. (2017-04-15)
Col-2xNixMnxFe2O4 (0.0 <= x <= 0.5) nanoparticles (NPs) were prepared via citrate assisted microwave combustion route. XRD analysis confirmed the cubic structure (spinel) of all samples. Average crystallite size of products (obtained from (311) diffraction line) was in the range of 32.9-43.4 nm. The intense peak appearing at around 531 cm(-1) in FT-IR was attributed to the formation of a spinel ferrite. Magnetic properties of the products were investigated by room temperature vibrating sample magnetometer a...
Whey protein/alginate beads as carriers of a bioactive component
Wichchukit, S.; Öztop, Halil Mecit; McCarthy, M.J.; McCarthy, K.L. (Elsevier BV, 2013-8)
Bioactive components encapsulated in gel particles offer a means to deliver these components in a time release fashion to improve health through daily diet. The objective of this work was to evaluate the physical/mechanical properties of a release system consisting of whey protein/alginate gel beads in a model beverage. Riboflavin, vitamin B-2, was incorporated in the gel beads as a model bioactive compound. Gel beads were formed both with and without riboflavin and then added to a xanthan/sucrose suspendin...
Sustainable remediation of nitrate contamination in the agricultural fields
Kurt, Zöhre; Hatipoglu, Guray (null; 2018-11-22)
Mathematical modeling of swelling in high moisture whey protein gels
Öztop, Halil Mecit (Elsevier BV, 2011-09-01)
Gels prepared from whey proteins can be used for controlled release of nutrients or active ingredients in food systems. The objective of this study was to characterize the water uptake by these hydrophilic gels to aid in the design of release systems. Whey protein isolate (WPI) gels (17% w/w protein) of different aspect ratios were submersed in aqueous solution at pH 7.0. Modeling of mass uptake is presented in terms of Case I (Fickian diffusion) and Case II (kinetic) models. Due to the extent of swelling, ...
Citation Formats
IEEE
ACM
APA
CHICAGO
MLA
BibTeX
H. M. Öztop, Y. ROSENBERG, K. L. MCCARTHY, and M. J. MCCARTHY, “Magnetic Resonance Imaging (MRI) and Relaxation Spectrum Analysis as Methods to Investigate Swelling in Whey Protein Gels,”
JOURNAL OF FOOD SCIENCE
, pp. 0–0, 2010, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/47970.