Journal
FOOD AND BIOPROCESS TECHNOLOGY
Volume 11, Issue 3, Pages 572-584Publisher
SPRINGER
DOI: 10.1007/s11947-017-2031-z
Keywords
Dissolution; Rhodamine B isothiocyanate; Volumetric swelling ratio; Whey protein hydrogels
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Funding
- Priority Academic Program Development (PAPD) of Jiangsu Higher Education Institution
- Jiangsu Specially-Appointed Processors Program of China
- Natural Science Foundation of Jiangsu Province of China [BK20140343]
- National Natural Science Foundation of China, International Cooperation and Exchange Program [21550110192]
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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 labeled with Rhodamine B isothiocyanate (RITC) were used as a model system. Complications in the quantification of Q using fluorescence of proteins conjugated with 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 a 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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