Effect of Ethanol on the Textural Properties of Whey Protein and Egg White Protein Hydrogels during Water-Ethanol Solvent Exchange

Abstract

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.

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.