Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic Acids
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials and Chemicals
2.2. Oxidation Phenolic Acids
2.3. Film-Forming Solutions Preparation and Film Casting
2.4. Measurement of Protein Changes
2.4.1. Total Sulfhydryl Content and Free Amines
2.4.2. Surface Hydrophobicity
2.4.3. ζ-Potential and Particle Size
2.4.4. Sodium Dodecyl-Sulfate Polyacrylamide Gel Electrophoresis (SDS–PAGE)
2.5. Assessment of Film Properties
2.5.1. Mechanical Properties
2.5.2. Swelling
2.5.3. Water Vapor Permeability (WVP)
2.5.4. Microstructure and Morphology
2.5.5. Light Transmittance and Transparency
2.5.6. Thermal Properties
2.5.7. Film Protein Leachability
2.5.8. Film Digestibility
2.6. Statistical Analysis
3. Results and Discussion
3.1. Protein Modification and Physicochemical Changes of Film-Forming Solutions
3.2. Mechanical Properties
3.3. Swelling and WVP
3.4. Microstructure
3.5. Light Transmission and Transparency
3.6. Thermal Properties
3.7. Protein Leachability
3.8. Digestibility
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Parameter | Control | OFA (w/w) | OTA (%, w/w) | ||
---|---|---|---|---|---|
2.5% | 5.0% | 2.5% | 5.0% | ||
SH (nmol/mg protein) | 21.8 ± 0.3 a | 16.4 ± 0.5 b | 11.4 ± 0.2 c | 4.2 ± 0.2 d | 1.2 ± 1.5 e |
NH2 (μmol/mg protein) | 0.79 ± 0.02 a | 0.75 ± 0.02 b | 0.72 ± 0.01 b | 0.62 ± 0.01 c | 0.59 ± 0.01 d |
Hydrophobicity | 2.59 ± 0.16 a | 2.62 ± 0.07 a | 2.48 ± 0.07 a | 1.94 ± 0.02 b | 1.72 ± 0.05 c |
Particle size (nm) | 85 ± 9 a,b | 78 ± 1 b | 83 ± 6 b | 117 ± 18 a | 112 ± 48 a |
ζ-potential (mV) | −26.6 ± 1.9 a | −26.5 ± 2.2 a | −25.5 ± 1.8 a | −24.8 ± 1.7 a | −25.6 ± 2.4 a |
Property | Control | OFA (w/w) | OTA (%, w/w) | ||
---|---|---|---|---|---|
2.5% | 5.0% | 2.5% | 5.0% | ||
TS (MPa) | 4.5 ± 0.2 c | 4.9 ± 0.7 b,c | 5.2 ± 0.5 b | 6.7 ± 0.3 a | 6.7 ± 0.40 a |
EAB (%) | 24.2 ± 4.1 b | 34.9 ± 10.0 a | 35.5 ± 11.9 a | 20.5 ± 4.3 b | 15.2 ± 1.8 b |
Young’s modulus (MPa) | 190 ± 11 c | 215 ± 22 b,c | 238 ± 26 b | 358 ± 19 a | 376 ± 4 a |
Swelling | 139 ± 61 b | 171 ± 48 b | 193 ± 7 b | 325 ± 21 a | 318 ± 86 a |
WVP (g·mm/kPa·h·m2) | 1.02 ± 0.21 a | 1.00 ± 0.01 a | 0.94 ± 0.01 a | 0.95 ± 0.04 a | 0.95 ± 0.11 a |
Treatment | Light Transmittance (%) at Different Wavelengths (nm) | Transparency | ||||||
---|---|---|---|---|---|---|---|---|
200 | 280 | 350 | 400 | 500 | 600 | 800 | ||
0% | 0 | 0 | 70.7 ± 2.0 a | 78.5 ± 1.8 a | 82.9 ± 1.7 a | 85.0 ± 1.6 a | 89.0 ± 1.6 a | 1.0 ± 0.1 c |
2.5% OFA | 0 | 0 | 12.7 ± 0.5 b | 67.1 ± 3.7 b | 80.2 ± 4.4 a | 83.0 ± 4.2 a | 87.7 ± 3.7 a | 1.1 ± 0.3 c |
5.0% OFA | 0 | 0 | 0.4 ± 0.3 e | 44.9 ± 5.1 c | 80.5 ± 0.4 a | 84.1 ± 0.5 a | 88.8 ± 0.3 a | 1.1 ± 0.0 c |
2.5% OTA | 0 | 0 | 8.9 ± 0.9 c | 29.7 ± 1.8 d | 58.4 ± 2.3 b | 69.2 ± 2.6 b | 77.5 ± 2.6 b | 2.7 ± 0.3 b |
5.0% OTA | 0 | 0 | 2.4 ± 0.7 d | 14.7 ± 2.8 e | 45.0 ± 4.7 c | 59.3 ± 4.9 c | 69.9 ± 4.1 c | 4.5 ± 0.7 a |
Digestion | Treatment | Hydrolysis Time (min) | ||||||
---|---|---|---|---|---|---|---|---|
Pepsin | Pancreatin | |||||||
0 2 | 30 | 60 | 90 | 120 | 180 | 240 | ||
4% Pepsin (1 h 37 °C, pH 2.0) | 0% | (35.2 a) | 56.0 ± 1.4 a | 44.8 ± 0.6 a,b | 56.0 ± 6.2 a | 72.7 ± 3.7 b | 70.0 ± 2.6 c | 85.8 ± 0.6 b |
2.5% OFA | (32.3 a,b) | 47.1 ± 0.3 b | 44.0 ± 0.3 a,b | 48.0 ± 2.8 b | 62.2 ± 0.9 c | 81.1 ± 0.3 b | 91.0 ± 4.6 a | |
5.0% OFA | (29.0 b) | 44.1 ± 0.3 c | 46.6 ± 3.1 a | 40.7 ± 2.1 c | 57.9 ± 0.7 c,d | 80.0 ± 2.1 b | 82.4 ± 2.8 b | |
↓ | ||||||||
4% Pancreatin (4 h, 37 °C, pH 7.5) | 2.5% OTA | (27.6 b) | 49.3 ± 1.4 a,b | 42.4 ± 0.4 b | 54.7 ± 1.9 a | 77.2 ± 2.2 a | 89.0 ± 2.2 a | 89.1 ± 0.4 a |
5.0% OTA | (28.5 b) | 40.7 ± 0.4 d | 28.4 ± 0.4 c | 34.4 ± 1.4 d | 60.0 ± 2.1 c | 62.1 ± 2.8 d | 65.9 ± 0.4 c |
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Wang, Y.; Xiong, Y.L. Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic Acids. Foods 2021, 10, 1599. https://doi.org/10.3390/foods10071599
Wang Y, Xiong YL. Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic Acids. Foods. 2021; 10(7):1599. https://doi.org/10.3390/foods10071599
Chicago/Turabian StyleWang, Yaosong, and Youling L. Xiong. 2021. "Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic Acids" Foods 10, no. 7: 1599. https://doi.org/10.3390/foods10071599