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Chemical imaging of protein hydrogels undergoing alkaline dissolution by CARS microscopy
Food Chemistry ( IF 8.8 ) Pub Date : 2018-01-06 , DOI: 10.1016/j.foodchem.2018.01.056
Binqian Xu , Xiao Dong Chen , Ruben Mercadé-Prieto

Hydrogels swell, shrink and degrade depending on the solution they are in contact which, strongly affecting their performance. The minimum information needed to validate many published simulations would be the spatial quantification of the solute material with time. In this study we develop a simple methodology to quantify the protein content in heat induced protein hydrogels using a commercial Coherent anti-Stokes Raman Spectroscopy (CARS) microscope. The system is used to quantify the whey protein isolate (WPI) concentration in hydrogels undergoing dissolution at alkaline pH. Quantitative measurements were performed in hydrogels up to depths of ∼600 µm, with an average accuracy of ∼1 wt%. Results show that the protein concentration within the swollen layer is constant with time, confirming the existence of steady state conditions during dissolution. The methodology presented can easily be implemented to other biopolymer hydrogels and foods.



中文翻译:

通过CARS显微镜对碱性溶解的蛋白质水凝胶进行化学成像

水凝胶会根据它们所接触的溶液而膨胀,收缩和降解,这会严重影响其性能。验证许多已公开模拟所需的最少信息是溶质材料随时间的空间定量。在这项研究中,我们开发了一种简单的方法,可以使用商业相干反斯托克斯拉曼光谱(CARS)显微镜对热诱导的蛋白质水凝胶中的蛋白质含量进行定量。该系统用于定量在碱性pH下溶解的水凝胶中的乳清蛋白分离物(WPI)浓度。定量测量是在水凝胶中进行的,深度约为600 µm,平均精度约为1 wt%。结果表明,溶胀层中的蛋白质浓度随时间恒定,确认溶出过程中存在稳态条件。提出的方法可以很容易地应用于其他生物聚合物水凝胶和食品。

更新日期:2018-01-06
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