Physico-Chemical Changes of Composite Whey Protein Hydrogels in Simulated Gastric Fluid Conditions
      
Yazarlar (4)
Baris Ozel
Kırşehir Ahi Evran Üniversitesi, Türkiye
Dr. Öğr. Üyesi Özlem AYDIN Kırşehir Ahi Evran Üniversitesi, Türkiye
Leonid Grunin
Volga State University Of Technology, Rusya Federasyonu
Mecit H. Oztop
Kırşehir Ahi Evran Üniversitesi, Türkiye
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