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Publisher DOI: 10.3390/molecules25194417
Title: Effect of Ethanol on the Textural Properties of Whey Protein and Egg White Protein Hydrogels during Water-Ethanol Solvent Exchange
Language: English
Authors: Kleemann, Christian 
Zink, Joël 
Selmer, Ilka  
Smirnova, Irina  
Kulozik, Ulrich 
Keywords: ethanol-protein interaction; gel stability; gel shrinkage; alcogel; aerogel
Issue Date: 25-Sep-2020
Publisher: Multidisciplinary Digital Publishing Institute
Source: Molecules 25 (19): 4417 (2020)
Abstract (english): 
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.
DOI: 10.15480/882.3027
ISSN: 1420-3049
Journal: Molecules 
Other Identifiers: doi: 10.3390/molecules25194417
Institute: Thermische Verfahrenstechnik V-8 
Document Type: Article
Project: IGF Project (AiF17485N) of the FEI 
More Funding information: German Ministry of Economic Affairs and Energy (BMWi)
License: CC BY 4.0 (Attribution) CC BY 4.0 (Attribution)
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