TUHH Open Research
Help
  • Log In
    New user? Click here to register.Have you forgotten your password?
  • English
  • Deutsch
  • Communities & Collections
  • Publications
  • Research Data
  • People
  • Institutions
  • Projects
  • Statistics
  1. Home
  2. TUHH
  3. Publication References
  4. Tailor made protein based aerogel particles from egg white protein, whey protein isolate and sodium caseinate: Influence of the preceding hydrogel characteristics
 
Options

Tailor made protein based aerogel particles from egg white protein, whey protein isolate and sodium caseinate: Influence of the preceding hydrogel characteristics

Publikationstyp
Journal Article
Date Issued
2018-10
Sprache
English
Author(s)
Kleemann, Christian  
Selmer, Ilka  orcid-logo
Smirnova, Irina  orcid-logo
Kulozik, Ulrich  
Institut
Thermische Verfahrenstechnik V-8  
TORE-URI
http://hdl.handle.net/11420/2406
Journal
Food hydrocolloids  
Volume
83
Start Page
365
End Page
374
Citation
Food Hydrocolloids (83): 365-374 (2018-10)
Publisher DOI
10.1016/j.foodhyd.2018.05.021
Scopus ID
2-s2.0-85047093685
Protein based aerogel particles derived from heat set whey and egg white protein hydrogels were prepared. The influence of the hydrogel preparation on aerogel properties was studied. Variations in pH, ionic strength and protein type and concentration were assessed as a means to vary hydrogel and corresponding aerogel structures in a targeted manner. An adjustment of pH of the precursor protein solution led to fragile hydrogels with obvious syneresis in the pH region around the isoelectric point. Corresponding aerogels were brittle and lacked the typically large specific inner surface area of aerogels. In an acidic environment, hydrogels were firm but also fragile. Aerogels were brittle but had a large specific inner BET-surface area. In an alkaline environment, the hydrogels were soft and elastic. Thus, resulting aerogels were mechanically stable and possessed a large BET-surface area. The addition of sodium chloride or calcium chloride to the protein solution had the same effect as lowering the pH towards the isoelectric point. The process of supercritical drying was also applied to enzymatically cross-linked sodium caseinate hydrogels with varying protein concentration. Corresponding aerogels had a smaller BET-surface area compared to heat set gels. The protein concentration did not affect the BET-surface area of the aerogel. Finally, an emulsion method was used to produce protein aerogel particles, suitable for microencapsulation purposes. All three types of protein formed single spherical aerogel particles with comparable aerogel properties to the related aerogel monolith. The properties of the protein aerogel particles may be tailored towards special needs for microencapsulation purposes in food, cosmetic or pharmaceutical applications.
TUHH
Weiterführende Links
  • Contact
  • Send Feedback
  • Cookie settings
  • Privacy policy
  • Impress
DSpace Software

Built with DSpace-CRIS software - Extension maintained and optimized by 4Science
Design by effective webwork GmbH

  • Deutsche NationalbibliothekDeutsche Nationalbibliothek
  • ORCiD Member OrganizationORCiD Member Organization
  • DataCiteDataCite
  • Re3DataRe3Data
  • OpenDOAROpenDOAR
  • OpenAireOpenAire
  • BASE Bielefeld Academic Search EngineBASE Bielefeld Academic Search Engine
Feedback