Options
Effect of Ethanol on the Textural Properties of Whey Protein and Egg White Protein Hydrogels during Water-Ethanol Solvent Exchange
Citation Link: https://doi.org/10.15480/882.3027
Publikationstyp
Journal Article
Date Issued
2020-09-25
Sprache
English
Institut
TORE-DOI
TORE-URI
Journal
Volume
25
Start Page
1
End Page
14
Citation
Molecules 25 (19): 4417 (2020)
Publisher DOI
Scopus ID
Publisher
Multidisciplinary Digital Publishing Institute
This study aims at investigating the effect of ethanol (EtOH) on the textural properties of whey protein and egg white protein hydrogels. The hydrogels were produced by thermally induced gel formation of aqueous protein solutions. The water contained in the gel network was subsequently exchanged by EtOH to assess structural changes upon exposure of hydrogels to ethanolic aqueous phases. The textural properties of the hydrogel and alcogel samples were analyzed by uniaxial compression tests. For both protein sources, the hardness increased exponentially when pH and EtOH concentration were increased. This increase correlated with a shrinkage of the gel samples. The gel texture was found to be elastic at low EtOH concentrations and became stiff and hard at higher EtOH concentrations. It was found that the solvent exchange influences the ion concentration within the gels and, therefore, the interactions between molecules in the gel structure. Non-covalent bonds were identified as substantially responsible for the gel structure.
Subjects
ethanol-protein interaction
gel stability
gel shrinkage
alcogel
aerogel
DDC Class
620: Ingenieurwissenschaften
Funding(s)
More Funding Information
German Ministry of Economic Affairs and Energy (BMWi)
Publication version
publishedVersion
Loading...
Name
molecules-25-04417-v2.pdf
Size
1.84 MB
Format
Adobe PDF