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Effects of ionic strength and denaturation time on polyethyleneglycol self-diffusion in whey protein solutions and gels visualized by nuclear magnetic resonance

In English

Författare

Summary, in English

Pulsed field gradient NMR spectroscopy was used to determine the poly(ethylene glycol) (PEG) self-diffusion coefficient (D-PEG) as a function of NaCl concentration (C-NaCl) and denaturation time (t(D)) in whey protein solutions and gels. D-PEG in the gel decreased with increasing C-NaCl concentrations and increased with increasing t(D); the increase ceased for all PEGs when the gel was fixed. This increase was more pronounced for the 82250 g/mol PEG than the 1080 g/mol PEG. Moreover, the diffusion coefficient of nonaggregated whey protein was measured and an increase for longer t(D) was also observed. Scanning electron microscopy images and H-1 spectra demonstrated that D-PEG were related to the structure changes and to the percentage of beta-lactoglobulin denaturation.

Avdelning/ar

Publiceringsår

2006

Språk

Engelska

Sidor

5105-5112

Publikation/Tidskrift/Serie

Journal of Agricultural and Food Chemistry

Volym

54

Issue

14

Dokumenttyp

Artikel i tidskrift

Förlag

The American Chemical Society (ACS)

Ämne

  • Agricultural Science, Forestry and Fisheries

Nyckelord

  • diffusion
  • NMR
  • whey proteins
  • denaturation time
  • gels
  • SEM
  • ionic strength

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 0021-8561