Time domain nuclear magnetic resonance as a method to determine and characterize the water-binding capacity of whey protein microparticles. (March 2016)
- Record Type:
- Journal Article
- Title:
- Time domain nuclear magnetic resonance as a method to determine and characterize the water-binding capacity of whey protein microparticles. (March 2016)
- Main Title:
- Time domain nuclear magnetic resonance as a method to determine and characterize the water-binding capacity of whey protein microparticles
- Authors:
- Peters, Jorien P.C.M.
Vergeldt, Frank J.
Van As, Henk
Luyten, Hannemieke
Boom, Remko M.
van der Goot, Atze Jan - Abstract:
- Abstract: Water-binding capacity (WBC) is commonly measured with a centrifugation method in which a sample is hydrated in excess water and the pellet weight after centrifugation defines the WBC. When a dispersion is being analyzed, here containing whey protein microparticles (MPs), the pellet consists of swollen particles and water between the particles. These two water domains in MP pellets were distinguished using time domain nuclear magnetic resonance (TD NMR). This distinction showed that an increase in WBC from 2 to 5.5 g water/g dry matter was mainly due to an increase in water between the MPs. Besides, it was found that TD NMR-measurements could be used to provide accurate values of the amount of water in both water domains in MP pellets. This makes TD NMR therefore a more accurate method to determine the WBC of the whole pellet than weighing the pellet after centrifugation. Graphical abstract: Highlights: WBC as determined from the weight of the pellet is not a measure for the WBC of microparticles. WBC is mainly determined by the amount of water between microparticles in a pellet. Water between microparticles had a nearly constant T 2 value at all WBCs tested. TD NMR distinguished water within from water between microparticles in a pellet. TD NMR is a more accurate method to determine the WBC than centrifuging and weighing.
- Is Part Of:
- Food hydrocolloids. Volume 54 Part A(2015:Dec.)
- Journal:
- Food hydrocolloids
- Issue:
- Volume 54 Part A(2015:Dec.)
- Issue Display:
- Volume 54 (2015)
- Year:
- 2015
- Volume:
- 54
- Issue Sort Value:
- 2015-0054-0000-0000
- Page Start:
- 170
- Page End:
- 178
- Publication Date:
- 2016-03
- Subjects:
- Proteins -- Water-binding capacity -- Swelling -- Nuclear magnetic resonance -- Centrifugation -- Microstructure
Hydrocolloids -- Periodicals
Food additives -- Periodicals
Colloïdes -- Périodiques
Aliments -- Additifs -- Périodiques
Colloids
Food additives
Periodicals
Electronic journals
664.06 - Journal URLs:
- http://www.sciencedirect.com/science/journal/0268005X ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.foodhyd.2015.09.031 ↗
- Languages:
- English
- ISSNs:
- 0268-005X
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 3977.556000
British Library DSC - BLDSS-3PM
British Library STI - ELD Digital store - Ingest File:
- 1121.xml