Understanding the alkali cold gelation of whey proteins with NaCl and SDS

Zhao, Lei; Chen, Xiao; Mercadé‐Prieto, Ruben

doi:10.1007/s00397-016-0966-z

Cited by 4 publications

(3 citation statements)

References 40 publications

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“…required to achieve the desired pH was calculated using the hydrogen ion equilibrium curve (Zhao et al 2016). After mixing for 30 s, an aliquot was placed in a petri dish for fluorescence measurements for 2.5 h. In control tests, MilliQ water was added instead of alkali.…”

Section: Stability Of Wpi-ritc Fluorescence In Alkalimentioning

confidence: 99%

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Quantification of the Local Protein Content in Hydrogels Undergoing Swelling and Dissolution at Alkaline pH Using Fluorescence Microscopy

Liu

Wilson

Chen

et al. 2017

Food Bioprocess Technol

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Wide-field fluorescence microscopy was used to quantify the evolution of the volumetric swelling ratio, Q, i.e. solids content, in a protein hydrogel undergoing swelling and dissolution. Heat-induced whey protein hydrogels labelled with Rhodamine B isothiocyanate (RITC) were used as a model system. Complications in the quantification of Q using fluorescence of proteins conjugated RITC, arising from alkali destroying protein-dye interactions, were overcome using a reaction-diffusion numerical scheme. At pH 12-13, when the hydrogels dissolve readily, overlapping fluorescence intensity profiles were observed at different times, consistent with a system dissolving at steady state. In stronger alkali (e.g. 1 M NaOH), when dissolution proceeds very slowly, we confirm that there is little swelling next to the gel boundary. These results present the first quantification of the solids distribution within protein hydrogels under reactive conditions.

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Section: Stability Of Wpi-ritc Fluorescence In Alkalimentioning

confidence: 99%

“…His, Tyr, Lys, Arg), Nk is the number of units of amino acid k on the protein, and Kb,k is the basicity constant for the side chain. The values used in this work were those reported by (Zhao et al (2016)). for the case of 10 wt% two data sets were used.…”

Section: Appendixmentioning

confidence: 99%

Quantification of the Local Protein Content in Hydrogels Undergoing Swelling and Dissolution at Alkaline pH Using Fluorescence Microscopy

Liu

Wilson

Chen

et al. 2017

Food Bioprocess Technol

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show abstract

“…1 wt% and 5 wt%) for one hour. In order to achieve the desired pH while controlling constant concentration of protein and dye in all solutions, the amount of added NaOH (aq) was calculated using the hydrogen ion equilibrium curve [30]. The fluorescence intensity was firstly measured at its initial state, without adding NaOH.…”

Section: Fluorescence Measurementmentioning

confidence: 99%