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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

Colsenet, Roxane ; Söderman, Olle LU and Mariette, F (2006) In Journal of Agricultural and Food Chemistry 54(14). p.5105-5112
Abstract
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... (More)
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. (Less)
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author
; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
diffusion, NMR, whey proteins, denaturation time, gels, SEM, ionic strength
in
Journal of Agricultural and Food Chemistry
volume
54
issue
14
pages
5105 - 5112
publisher
The American Chemical Society (ACS)
external identifiers
  • wos:000238727500028
  • pmid:16819923
  • scopus:33746567312
ISSN
0021-8561
DOI
10.1021/jf060095+
language
English
LU publication?
yes
id
08640b10-a192-499a-9745-4e3e726ec4d2 (old id 404523)
date added to LUP
2016-04-01 12:32:40
date last changed
2021-02-17 08:19:07
@article{08640b10-a192-499a-9745-4e3e726ec4d2,
  abstract     = {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.},
  author       = {Colsenet, Roxane and Söderman, Olle and Mariette, F},
  issn         = {0021-8561},
  language     = {eng},
  number       = {14},
  pages        = {5105--5112},
  publisher    = {The American Chemical Society (ACS)},
  series       = {Journal of Agricultural and Food Chemistry},
  title        = {Effects of ionic strength and denaturation time on polyethyleneglycol self-diffusion in whey protein solutions and gels visualized by nuclear magnetic resonance},
  url          = {http://dx.doi.org/10.1021/jf060095+},
  doi          = {10.1021/jf060095+},
  volume       = {54},
  year         = {2006},
}