| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Agricultural and Food Chemistry | ||
| Dergi ISSN | 0021-8561 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 09-2018 |
| Cilt / Sayı / Sayfa | 66 / 36 / 9542–9555 | DOI | 10.1021/acs.jafc.8b02829 |
| Makale Linki | http://pubs.acs.org/doi/10.1021/acs.jafc.8b02829 | ||
| Özet |
| 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 T2 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 … |
| Anahtar Kelimeler |
| hydrogel | whey | black carrot release | SGF | NMR | FTIR |
| Dergi Adı | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Yayıncı | American Chemical Society |
| Açık Erişim | Hayır |
| ISSN | 0021-8561 |
| E-ISSN | 1520-5118 |
| CiteScore | 9,3 |
| SJR | 1,215 |
| SNIP | 1,342 |