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Water Dynamics in Whey-Protein-Based Composite Hydrogels by Means of NMR Relaxometry
Date
2021-09-01
Author
Özel, Barış
Wojciechowski, Milosz
Osuch, Maciej
Oztop, Mecit Halil
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Whey-protein-isolate-based composite hydrogels with encapsulated black carrot (Daucus carota) extract were prepared by heat-induced gelation. The hydrogels were blended with gum tragacanth, pectin and xanthan gum polysaccharides for modulating their properties. H-1 spin-lattice relaxation experiments were performed in a broad frequency range, from 4 kHz to 30 MHz, to obtain insight into the influence of the different polysaccharides and of the presence of black carrot on dynamical properties of water molecules in the hydrogel network. The H-1 spin-lattice relaxation data were decomposed into relaxation contributions associated with confined and free water fractions. The population of the confined water fraction and the value of the translation diffusion coefficient of water molecules in the vicinity of the macromolecular network were quantitatively determined on the basis of the relaxation data. Moreover, it was demonstrated that the translation diffusion is highly anisotropic (two-dimensional, 2D).
URI
https://hdl.handle.net/11511/93962
Journal
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
DOI
https://doi.org/10.3390/ijms22189672
Collections
Department of Food Engineering, Article
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B. Özel, M. Wojciechowski, M. Osuch, and M. H. Oztop, “Water Dynamics in Whey-Protein-Based Composite Hydrogels by Means of NMR Relaxometry,”
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
, vol. 22, no. 18, pp. 0–0, 2021, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/93962.