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首页> 美国卫生研究院文献>Molecules >Effect of Ethanol on the Textural Properties of Whey Protein and Egg White Protein Hydrogels during Water-Ethanol Solvent Exchange
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Effect of Ethanol on the Textural Properties of Whey Protein and Egg White Protein Hydrogels during Water-Ethanol Solvent Exchange

机译：乙醇对水 - 乙醇溶剂交换过程中乳清蛋白和蛋白蛋白质水凝块造纹性能的影响

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摘要

This study aims at investigating the effect of ethanol (EtOH) on the textural properties of whey protein and egg white protein hydrogels. The hydrogels were produced by thermally induced gel formation of aqueous protein solutions. The water contained in the gel network was subsequently exchanged by EtOH to assess structural changes upon exposure of hydrogels to ethanolic aqueous phases. The textural properties of the hydrogel and alcogel samples were analyzed by uniaxial compression tests. For both protein sources, the hardness increased exponentially when pH and EtOH concentration were increased. This increase correlated with a shrinkage of the gel samples. The gel texture was found to be elastic at low EtOH concentrations and became stiff and hard at higher EtOH concentrations. It was found that the solvent exchange influences the ion concentration within the gels and, therefore, the interactions between molecules in the gel structure. Non-covalent bonds were identified as substantially responsible for the gel structure.
机译：本研究旨在研究乙醇（EtOH）对乳清蛋白和蛋白蛋白质水凝块纹理性质的影响。通过热诱导的凝胶形成水蛋白溶液产生水凝胶。随后通过EtOH交换凝胶网络中的水，以评估水凝胶对乙醇水凝胶的结构变化。通过单轴压缩试验分析了水凝胶和阿族凝胶样品的纹理性质。对于蛋白质来源，当pH和EtOH浓度增加时，硬度呈指数增加。这种增加与凝胶样品的收​​缩相关。发现凝胶质地在低EtOH浓度下是弹性的，并且在更高的EtOH浓度下变硬和硬。发现溶剂交换会影响凝胶内的离子浓度，因此是凝胶结构中分子之间的相互作用。将非共价键鉴定为凝胶结构的基本上负责。

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