Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 437545
Title The influence of pH and ionic strength on the swelling of dense protein particles
Author(s) Saglam, D.; Venema, P.; Vries, R.J. de; Linden, E. van der
Source Soft Matter 9 (2013). - ISSN 1744-683X - p. 4598 - 4606.
Department(s) Physics and Physical Chemistry of Foods
Physical Chemistry and Colloid Science
Publication type Refereed Article in a scientific journal
Publication year 2013
Keyword(s) whey-protein - drug-delivery - beta-lactoglobulin - sensitive hydrogels - mesh size - gels - gelation - isolate - concentrate - microstructure
Abstract We have studied swelling properties and stability of protein particles prepared through emulsification and heat-induced gelation of whey proteins under different conditions. The protein particles themselves are stable over a wide pH range, but around pH 5 aggregation was observed, presumably because of a weakened electrostatic repulsion close to the protein iso-electric point. Protein leakage from the particles was found not to be higher than 8% (w/w) in most of the pH range, but increased significantly at alkaline pH. The pore size of the particles is in the range of 4 to 20 nm at neutral pH and the particles show a pH- and salt-responsive swelling, due to their polyampholytic character, as shown by confocal scanning electron microscopy analysis. These results indicate that these whey protein particles could be used as targeted delivery vehicles. The pH sensitive swelling of the particles may also result in significant changes in the volume of the particles, thereby influencing the rheological properties of dispersions made out of these particles, especially in concentrated systems.
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