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Microstructure and rheology of whey protein based hydrogels

Yıl 2020, Cilt: 48 Sayı: 3, 301 - 307, 15.06.2020

Öz

Protein hydrogels have great potential for food and biomedical applications due to their ability to create three dimensional gel networks. A dairy industry by-product whey contains valuable proteins capable of forming gels with the ability of holding excess amount of water and entrap active ingredients. This enables a wide use of whey proteins for various applications in food formulations. Whey protein gelation is commonly promoted by heat and the gel characteristics can be enhanced by blending whey proteins with suitable carbohydrates. Mechanical properties and microstructure of gel networks determine their availability for target applications such as entrapment of active agents by maintaining their stability, target delivery and texture improvement of food products. The objective of this study was to investigate structural and mechanical features of whey protein -sodium alginate gels using microscopy, spectroscopy and rheometry. Rheological and structural properties of gels obtained by different preparation protocols and composition differed significantly. Porosity in the gel microstructure changed remarkably as the gel composition changed. Also, some conformational changes were tracked by studying the secondary structure of proteins during gel formation. Further research will focus on investigation of these whey protein-based gels for the entrapment ability and release behavior of bioactive components.

Destekleyen Kurum

TÜBİTAK

Proje Numarası

2219 Postdoctoral Research Grant

Teşekkür

The authors would like to thank Chia Ping Huang from Life Science Microscopy Facility, Dr. Patricia Bishop from Chemistry Department in Purdue University for their technical assistance in cryo-SEM, and CD analyses, respectively. The author Dr. Ozgur Tarhan was financially supported by The Scientific and Technological Research Council of Turkey (TUBITAK) for postdoctoral research in USA.

Kaynakça

  • 1. Flory, P. J., Principles of polymer chemistry. Ithaca, NY: Cornell University Press, USA, 1953.
  • 2. Gunasekaran, S., Ko, S., Xiao, L., Use of whey proteins for encapsulation and controlled delivery applications, Journal of Food Engineering, 83 (2007) 31–40.
  • 3. Buitrago, J.O., Patel, K.D., El-Fiji, A., Lee, J-W., Kundu, B., Lee, H-H., Kim, H-W., Silk fibrion/collagen protein hybrid cell-encapsulating hydrogels with tunable gelation and improved physical and biological properties, Acta biomaterialia, 69 (2018) 218-233.
  • 4. Nojima, T., Iyoda, T., Egg white-based strong hydrogel via ordered protein condensation, NPG Asia Materials, 10 (2018) 460-465.
  • 5. Reddy, N., Yang, Y., Potential of plant proteins for medical applications, Trends in Biotechnology, 29 (2011) 490-498.
  • 6. Abaeea, A., Mohammadian, M., Jafaria, S.M., Whey and soy protein-based hydrogels and nano-hydrogels as bioactive delivery, Trends in Food Science & Technology, 70 (2017) 69-81.
  • 7. Wan, Z-L., Guo, J., Yang, X-Q., Plant protein-based delivery systems for bioactive ingredients in foods, Food & Function, 6 (2015) 2876-2889.
  • 8. Calo, E., Khutoryanskiy, V.V., Biomedical applications of hydrogels: A review of patents and commercial products, European Polymer Journal, 65 (2015) 252–267.
  • 9. Jonker, A.M., Löwik, D.W.P.M. and van Hest, J.C.M., Peptide- and Protein-Based Hydrogels, Chem. Mater. 24 (2012) 759−773.
  • 10. Damodaran, S., 2017. Food Proteins and Their Applications, Routledge, 2017.
  • 11. Tarhan O., Spotti M.J., Schaffter S., Corvalan C.M., Campanella O.H., Rheological and Structural Characterization of Whey Protein Gelation Induced by Enzymatic Hydrolysis, Food Hydrocolloids 61 (2016) 211-220.
  • 12. Spotti M.J., Tarhan O., Schaffter S., Corvalan C.M., Campanella O.H., Whey Protein Gelation Induced by Enzymatic Hydrolysis and Heat Treatment: Comparison of Creep and Recovery Behavior, Food Hydrocolloids 63 (2017) 696-704.
  • 13. Li, J., Ould Eleya, M., & Gunasekaran, S., Gelation of whey protein and xanthan mixture: effect of heating rate on rheological properties. Food Hydrocolloids, 20 (2006) 678-686.
  • 14. Spotti, M.J., Perduca, M.J., Piagentini, A., Santiago, L.G., Rubiolo, A.C., Carrara, C.R., Does dextran molecular weight affect the mechanical properties of whey protein/dextran conjugate gels?, Food Hydrocolloids, 32 (2013) 204-210.
  • 15. Deat-Laine, E., Hoffart, V., Garrait, G., Beyssac, E., Whey protein and alginate hydrogel microparticles for insülin intestinal absorption: Evaluation of permeability enhancement properties on Caco-2 cells, Int. Journ.of Pharmaceuticals, 453 (2013) 336-342.
  • 16. Tarhan O., Tarhan E., Harsa S., Investigation of the Structure of alpha-Lactalbumin Protein Nanotubes using optical spectroscopy, Journal of Dairy Research, 81(2014) 98-106.
  • 17. Fitzsimons, S.M., Mulvihill, D.M., Morris, E.R., Denaturation and aggregation processes in thermal gelation of whey proteins resolved by differential scanning calorimetry, Food hydrocolloids, 21 (2007) 638-644.
  • 18. Ipsen, R.H., Otte, J., Qvist, K.B., Molecular self-assembly of partially hydrolysed α-lactalbumin resulting in strong gels with a novel microstructure, J.of Dairy Res., 68 (2001) 277-286.
  • 19. Verheul, M., Pedersen, J. S., Roefs, S. P. F. M., & de Kruif, K. G., Association behavior of native b-lactoglobulin. Biopolymers, 49 (1999) 11-20.
  • 20. Kelly, S. M., Jess, T. J., & Price, N. C., How to study proteins by circular dichroism. Biochimica et Biophysica Acta, 175 (2005) 119-139.
  • 21. Greenfield, N. J. (2006). Using circular dichroism spectra to estimate protein secondary structure. Nature Protocols, 1(2006) 2527-2535.
Yıl 2020, Cilt: 48 Sayı: 3, 301 - 307, 15.06.2020

Öz

Proje Numarası

2219 Postdoctoral Research Grant

Kaynakça

  • 1. Flory, P. J., Principles of polymer chemistry. Ithaca, NY: Cornell University Press, USA, 1953.
  • 2. Gunasekaran, S., Ko, S., Xiao, L., Use of whey proteins for encapsulation and controlled delivery applications, Journal of Food Engineering, 83 (2007) 31–40.
  • 3. Buitrago, J.O., Patel, K.D., El-Fiji, A., Lee, J-W., Kundu, B., Lee, H-H., Kim, H-W., Silk fibrion/collagen protein hybrid cell-encapsulating hydrogels with tunable gelation and improved physical and biological properties, Acta biomaterialia, 69 (2018) 218-233.
  • 4. Nojima, T., Iyoda, T., Egg white-based strong hydrogel via ordered protein condensation, NPG Asia Materials, 10 (2018) 460-465.
  • 5. Reddy, N., Yang, Y., Potential of plant proteins for medical applications, Trends in Biotechnology, 29 (2011) 490-498.
  • 6. Abaeea, A., Mohammadian, M., Jafaria, S.M., Whey and soy protein-based hydrogels and nano-hydrogels as bioactive delivery, Trends in Food Science & Technology, 70 (2017) 69-81.
  • 7. Wan, Z-L., Guo, J., Yang, X-Q., Plant protein-based delivery systems for bioactive ingredients in foods, Food & Function, 6 (2015) 2876-2889.
  • 8. Calo, E., Khutoryanskiy, V.V., Biomedical applications of hydrogels: A review of patents and commercial products, European Polymer Journal, 65 (2015) 252–267.
  • 9. Jonker, A.M., Löwik, D.W.P.M. and van Hest, J.C.M., Peptide- and Protein-Based Hydrogels, Chem. Mater. 24 (2012) 759−773.
  • 10. Damodaran, S., 2017. Food Proteins and Their Applications, Routledge, 2017.
  • 11. Tarhan O., Spotti M.J., Schaffter S., Corvalan C.M., Campanella O.H., Rheological and Structural Characterization of Whey Protein Gelation Induced by Enzymatic Hydrolysis, Food Hydrocolloids 61 (2016) 211-220.
  • 12. Spotti M.J., Tarhan O., Schaffter S., Corvalan C.M., Campanella O.H., Whey Protein Gelation Induced by Enzymatic Hydrolysis and Heat Treatment: Comparison of Creep and Recovery Behavior, Food Hydrocolloids 63 (2017) 696-704.
  • 13. Li, J., Ould Eleya, M., & Gunasekaran, S., Gelation of whey protein and xanthan mixture: effect of heating rate on rheological properties. Food Hydrocolloids, 20 (2006) 678-686.
  • 14. Spotti, M.J., Perduca, M.J., Piagentini, A., Santiago, L.G., Rubiolo, A.C., Carrara, C.R., Does dextran molecular weight affect the mechanical properties of whey protein/dextran conjugate gels?, Food Hydrocolloids, 32 (2013) 204-210.
  • 15. Deat-Laine, E., Hoffart, V., Garrait, G., Beyssac, E., Whey protein and alginate hydrogel microparticles for insülin intestinal absorption: Evaluation of permeability enhancement properties on Caco-2 cells, Int. Journ.of Pharmaceuticals, 453 (2013) 336-342.
  • 16. Tarhan O., Tarhan E., Harsa S., Investigation of the Structure of alpha-Lactalbumin Protein Nanotubes using optical spectroscopy, Journal of Dairy Research, 81(2014) 98-106.
  • 17. Fitzsimons, S.M., Mulvihill, D.M., Morris, E.R., Denaturation and aggregation processes in thermal gelation of whey proteins resolved by differential scanning calorimetry, Food hydrocolloids, 21 (2007) 638-644.
  • 18. Ipsen, R.H., Otte, J., Qvist, K.B., Molecular self-assembly of partially hydrolysed α-lactalbumin resulting in strong gels with a novel microstructure, J.of Dairy Res., 68 (2001) 277-286.
  • 19. Verheul, M., Pedersen, J. S., Roefs, S. P. F. M., & de Kruif, K. G., Association behavior of native b-lactoglobulin. Biopolymers, 49 (1999) 11-20.
  • 20. Kelly, S. M., Jess, T. J., & Price, N. C., How to study proteins by circular dichroism. Biochimica et Biophysica Acta, 175 (2005) 119-139.
  • 21. Greenfield, N. J. (2006). Using circular dichroism spectra to estimate protein secondary structure. Nature Protocols, 1(2006) 2527-2535.
Toplam 21 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Mühendislik
Bölüm Articles
Yazarlar

Özgür Tarhan 0000-0001-7084-6253

Osvaldo Campanella 0000-0002-2281-5185

Proje Numarası 2219 Postdoctoral Research Grant
Yayımlanma Tarihi 15 Haziran 2020
Kabul Tarihi 1 Temmuz 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 48 Sayı: 3

Kaynak Göster

APA Tarhan, Ö., & Campanella, O. (2020). Microstructure and rheology of whey protein based hydrogels. Hacettepe Journal of Biology and Chemistry, 48(3), 301-307.
AMA Tarhan Ö, Campanella O. Microstructure and rheology of whey protein based hydrogels. HJBC. Haziran 2020;48(3):301-307.
Chicago Tarhan, Özgür, ve Osvaldo Campanella. “Microstructure and Rheology of Whey Protein Based Hydrogels”. Hacettepe Journal of Biology and Chemistry 48, sy. 3 (Haziran 2020): 301-7.
EndNote Tarhan Ö, Campanella O (01 Haziran 2020) Microstructure and rheology of whey protein based hydrogels. Hacettepe Journal of Biology and Chemistry 48 3 301–307.
IEEE Ö. Tarhan ve O. Campanella, “Microstructure and rheology of whey protein based hydrogels”, HJBC, c. 48, sy. 3, ss. 301–307, 2020.
ISNAD Tarhan, Özgür - Campanella, Osvaldo. “Microstructure and Rheology of Whey Protein Based Hydrogels”. Hacettepe Journal of Biology and Chemistry 48/3 (Haziran 2020), 301-307.
JAMA Tarhan Ö, Campanella O. Microstructure and rheology of whey protein based hydrogels. HJBC. 2020;48:301–307.
MLA Tarhan, Özgür ve Osvaldo Campanella. “Microstructure and Rheology of Whey Protein Based Hydrogels”. Hacettepe Journal of Biology and Chemistry, c. 48, sy. 3, 2020, ss. 301-7.
Vancouver Tarhan Ö, Campanella O. Microstructure and rheology of whey protein based hydrogels. HJBC. 2020;48(3):301-7.

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