Understanding the effects of different polysaccharides on swelling of whey protein hydrogels

Date

2015-08-10

Author

Öztop, Halil Mecit

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Hydrogels are highly hydrophilic polymer gels with macromolecular three dimensional networks. Primary use of hydrogels in food industry is encapsulation of bioactive compounds. They swell by absorbing and retaining large amount of water without dissolving and losing their integrity. In this study, our objective is to examine the effects of different polysaccharides on swelling of heat set gels which are composed of whey protein and different types of polysaccharides. Heats set gels were prepared by using whey protein (15%), polysaccharide (alginate, xanthan gum or citrus pectin) (0.5%). Swelling and NMR experiments were performed for the hydrogels. Swelling ratio (SR %) for each gel was calculated by using based on the solvent uptake. For NMR experiments, T2 (spin-spin relaxation times) were measured. Swelling experiments showed that pectin had the highest swelling ratio whereas xanthan gum had the lowest. Solvent uptake data of the gels were fitted to a power law model (Mt/Minf=k*tn). Power indices (n) changed between 0.03-0.16. Based on the n values it was concluded that solvent uptake was controlled by diffusion, “k” values were also found significantly different from each other for gels with different polysaccharides (p<0.05). T2 results showed that T2 values increased in time with solvent uptake. Moreover, significant correlation was found betweenT2 and SR%.

URI

http://www.omicsonline.org/proceedings/understanding-the-effects-of-different-polysaccharides-on-swelling-of-whey-protein-hydrogels-32323.html
https://hdl.handle.net/11511/85320

Conference Name

4th International Conference and Exhibition on Food Processing & Technology, (10 - 12 Ağustos 2015)

Collections

Department of Food Engineering, Conference / Seminar

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Citation Formats

H. M. Öztop, “Understanding the effects of different polysaccharides on swelling of whey protein hydrogels,” presented at the 4th International Conference and Exhibition on Food Processing & Technology, (10 - 12 Ağustos 2015), 2015, Accessed: 00, 2021. [Online]. Available: http://www.omicsonline.org/proceedings/understanding-the-effects-of-different-polysaccharides-on-swelling-of-whey-protein-hydrogels-32323.html.