Water Dynamics in Whey-Protein-Based Composite Hydrogels by Means of NMR Relaxometry |
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| Authors: | Baris Ozel Danuta Kruk Milosz Wojciechowski Maciej Osuch Mecit Halil Oztop |
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| Affiliation: | 1.Department of Food Engineering, Middle East Technical University, Ankara 06800, Turkey; (B.O.); (M.H.O.);2.Department of Food Engineering, Ahi Evran University, Kirsehir 40100, Turkey;3.Department of Physics & Biophysics, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Michala Oczapowskiego 4, 10-719 Olsztyn, Poland;4.Faculty of Mathematics and Computer Science, University of Warmia and Mazury in Olsztyn, Sloneczna 54, 10-710 Olsztyn, Poland; |
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| Abstract: | Whey-protein-isolate-based composite hydrogels with encapsulated black carrot (Daucus carota) extract were prepared by heat-induced gelation. The hydrogels were blended with gum tragacanth, pectin and xanthan gum polysaccharides for modulating their properties. 1H spin-lattice relaxation experiments were performed in a broad frequency range, from 4 kHz to 30 MHz, to obtain insight into the influence of the different polysaccharides and of the presence of black carrot on dynamical properties of water molecules in the hydrogel network. The 1H spin-lattice relaxation data were decomposed into relaxation contributions associated with confined and free water fractions. The population of the confined water fraction and the value of the translation diffusion coefficient of water molecules in the vicinity of the macromolecular network were quantitatively determined on the basis of the relaxation data. Moreover, it was demonstrated that the translation diffusion is highly anisotropic (two-dimensional, 2D). |
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| Keywords: | nuclear magnetic resonance relaxation hydrogels whey protein diffusion dynamics |
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