Characteristics of the bulk hydrogels made of the citric acid cross-linked whey protein microgels

Food Hydrocolloids

Volumn 50, Issue , 2015, Pages 159-165

  Farjami, Toktam ^a   Madadlou, Ashkan ^a   Labbafi, Mohsen ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Citric acid; Cross linker; Hydrogel; Whey protein microgel

Indexed keywords

ATOMIC FORCE MICROSCOPY; BIOCOMPATIBILITY; CROSSLINKING; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GELS; HYDROGELS; PROTEINS;

ATOMIC-FORCE-MICROSCOPY; CROSS LINKING; CROSSLINKER; MICROGEL; MICROGEL PARTICLES; NON-TOXIC; PH ADJUSTMENT; SAFE CHEMICALS; WHEY PROTEIN MICROGEL; WHEY PROTEINS;

CITRIC ACID;

EID: 84929313931     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.04.011     Document Type: Article

References (26)

1. Bagheri L., Yarmand M., Madadlou A., Mousavi M.E. Transglutaminase-induced or citric acid-mediated cross-linking of whey proteins to tune the characteristics of subsequently desolvated sub-micron and nano-scaled particles. Journal of Microencapsulation 2014, 1-8.
2. Barth A. Infrared spectroscopy of proteins. Biochimica et Biophysica Acta General Subjects 2007, 1767:1073-1101.
3. Donato L., Kolodziejczyk E., Rouvet M. Mixtures of whey protein microgels and soluble aggregates as building blocks to control rheology and structure of acid induced cold-set gels. Food Hydrocolloids 2011, 25:734-742.
4. Franklin D.S., Guhanathan S. Synthesis and characterization of citric acid-based pH-sensitive biopolymeric hydrogels. Polymer Bulletin 2014, 71:93-110.
5. Garti N., McClements D.J. Hydrogel particles and other novel protein-based methods for food ingredient and nutraceutical delivery systems. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals 2012, 412-444. Woodhead Publishing Limited, Cambridge.
6. Geara C. Study of the gelation of whey protein isolate by FTIR spectroscopy and rheological measurements 1999, Master thesis, McGill University, Montreal, Canada.
7. Gyawali D., Nair P., Zhang Y., Tran R.T., Zhang C., Samchukov M., et al. Citric acid-derived in situ crosslinkable biodegradable polymers for cell delivery. Biomaterials 2010, 31:9092-9105.
8. Hillel A., Shah P., Elisseeff J., Hopkins J. Hydrogels in cell encapsulation and tissue engineering. Biomedical polymers 2007, 57-75. Woodhead Publishing Limited, Cambridge. M. Jenkins (Ed.).
9. Hoare T.R., Kohane D.S. Hydrogels in drug delivery: progress and challenges. Polymer 2008, 49:1993-2007.
10. Jackson M., Mantsch H.H. The use and misuse of FTIR spectroscopy in the determination of protein structure. Critical Reviews in Biochemistry and Molecular Biology 1995, 30:95-120.
11. Kalsi P.S. Infrared spectroscopy (IR). Spectroscopy of organic compounds 2004, 65-185. New Age International, New Delhi.
12. Kuhn K.R., Cavallieri A.L.F., Cunha R.L. Cold-set whey protein gels induced by calcium or sodium salt addition. International Journal of Food Science and Technology 2010, 45:348-357.
13. Kuhn K.R., Cavallieri A.L.F., Cunha R.L. Cold-set whey protein-flaxseed gum gels induced by mono or divalent salt addition. Food Hydrocolloids 2011, 25:1302-1310.
14. Miller F.A. Spectra of X-H systems (with emphasis on O-H and N-H groups). Course notes on the interpretation of infrared and raman spectra 2003, 163-178. John Wiley & Sons, New Jersey. D.W. Mayo, F.A. Miller, R.W. Hannah (Eds.).
15. Miri T. Viscosity and oscillatory rheology. Practical food rheology 2011, 7-26. John Wiley & Sons, Oxford. I.T. Norton, F. Spyropoulos, P. Cox (Eds.).
16. Mitra T., Sailakshmi G., Gnanamani A., Mandal A.B. Studies on cross-linking of succinic acid with chitosan/collagen. Materials Research 2013, 16:755-765.
17. Pal K., Paulson A.T., Rousseau D. Biopolymers in controlled-release delivery systems. Modern biopolymer science 2009, 519-557. Academic Press, London. S. Kasapis, I.T. Norton, J.B. Ubbink (Eds.).
18. Purwanti N., Smiddy M., van der Goot A.J., de Vries R., Alting A., Boom R. Modulation of rheological properties by heat-induced aggregation of whey protein solution. Food Hydrocolloids 2011, 25:1482-1489.
19. Saito H., Taguchi T., Aoki H., Murabayashi S., Mitamura Y., Tanaka J., et al. pH-responsive swelling behavior of collagen gels prepared by novel crosslinkers based on naturally derived di- or tricarboxylic acids. Acta Biomaterialia 2007, 3:89-94.
20. Schmitt C., Moitzi C., Bovay C., Rouvet M., Bovetto L., Donato L., et al. Internal structure and colloidal behaviour of covalent whey protein microgels obtained by heat treatment. Soft Matter 2010, 6:4876-4884.
21. Socrates G. Infrared and raman characteristic group frequencies 2001, 1-48. John Wiley & Sons, West Sussex.
22. Stuart B. Polymers. Infrared spectroscopy: Fundamentals and applications 2004, 113-135. John Wiley & Sons, New York.
23. Vardhanabhuti B., Foegeding E.A., McGuffey M.K., Daubert C.R., Swaisgood H.E. Gelation properties of dispersions containing polymerized and native whey protein isolate. Food Hydrocolloids 2001, 15:165-175.
24. Wang W. Whey proteins cross-linked by transglutaminase or glycated with maltodextrin: Physicochemical bases of the improved heat stability 2013, PhD dissertation, University of Tennessee, Knoxville.
25. Wong S.S., Jameson D.M. Monofunctional and zero-length cross-linking reagents. Chemistry of protein and nucleic acid cross-linking and conjugation 2012, 265-286. CRC Press, Boca Raton. 2th ed.
26. Zhong O., Wang W., Hu Z., Ikeda S. Sequential preheating and transglutaminase pretreatments improve stability of whey protein isolate at pH 7.0 during thermal sterilization. Food Hydrocolloids 2013, 31:306-316.