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Pulsed field gradient NMR study of poly(ethylene glycol) diffusion in whey protein solutions and gels

Colsenet, Roxane LU ; Söderman, Olle LU and Mariette, FO (2006) In Macromolecules 39(3). p.1053-1059
Abstract
PEG self-diffusion coefficients of poly(ethylene glycol)s (PEGs) (1080, 8500, and 82 250 g/mol) were measured by PFG-NMR spectroscopy in whey protein solutions and gels in relation to whey protein concentration effects (from 6.49 to 40.45 g/100 g) and whey protein heat denaturation effects (30 min at 70 degrees C). A strong dependency of diffusion on probe size was observed in both whey protein solutions and gels: as PEG size increased, diffusion was reduced. This effect was more pronounced for higher protein concentrations. Changes in whey structure after thermal aggregation increased the diffusion coefficient for all PEGs, particularly for the 8500 g/mol PEG. The PEG self-diffusion coefficients in whey protein gels were compared to the... (More)
PEG self-diffusion coefficients of poly(ethylene glycol)s (PEGs) (1080, 8500, and 82 250 g/mol) were measured by PFG-NMR spectroscopy in whey protein solutions and gels in relation to whey protein concentration effects (from 6.49 to 40.45 g/100 g) and whey protein heat denaturation effects (30 min at 70 degrees C). A strong dependency of diffusion on probe size was observed in both whey protein solutions and gels: as PEG size increased, diffusion was reduced. This effect was more pronounced for higher protein concentrations. Changes in whey structure after thermal aggregation increased the diffusion coefficient for all PEGs, particularly for the 8500 g/mol PEG. The PEG self-diffusion coefficients in whey protein gels were compared to the gel structures characterized by scanning electron microscopy. The results are discussed in relation to a reptation model and compared to PEG diffusion in casein micelle suspensions and gels. (Less)
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author
; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Macromolecules
volume
39
issue
3
pages
1053 - 1059
publisher
The American Chemical Society (ACS)
external identifiers
  • wos:000235200500021
  • scopus:32544440956
ISSN
0024-9297
DOI
10.1021/ma0519922
language
English
LU publication?
yes
id
c0793baf-3e26-4a81-997e-0076cfbdfccc (old id 417691)
date added to LUP
2016-04-01 12:36:25
date last changed
2021-10-06 04:49:31
@article{c0793baf-3e26-4a81-997e-0076cfbdfccc,
  abstract     = {PEG self-diffusion coefficients of poly(ethylene glycol)s (PEGs) (1080, 8500, and 82 250 g/mol) were measured by PFG-NMR spectroscopy in whey protein solutions and gels in relation to whey protein concentration effects (from 6.49 to 40.45 g/100 g) and whey protein heat denaturation effects (30 min at 70 degrees C). A strong dependency of diffusion on probe size was observed in both whey protein solutions and gels: as PEG size increased, diffusion was reduced. This effect was more pronounced for higher protein concentrations. Changes in whey structure after thermal aggregation increased the diffusion coefficient for all PEGs, particularly for the 8500 g/mol PEG. The PEG self-diffusion coefficients in whey protein gels were compared to the gel structures characterized by scanning electron microscopy. The results are discussed in relation to a reptation model and compared to PEG diffusion in casein micelle suspensions and gels.},
  author       = {Colsenet, Roxane and Söderman, Olle and Mariette, FO},
  issn         = {0024-9297},
  language     = {eng},
  number       = {3},
  pages        = {1053--1059},
  publisher    = {The American Chemical Society (ACS)},
  series       = {Macromolecules},
  title        = {Pulsed field gradient NMR study of poly(ethylene glycol) diffusion in whey protein solutions and gels},
  url          = {http://dx.doi.org/10.1021/ma0519922},
  doi          = {10.1021/ma0519922},
  volume       = {39},
  year         = {2006},
}