Diffusion of polyethyleneglycols in casein solutions and gels as studied by pulsed field gradient NMR

Colsenet, RoxaneLund University,Lunds universitet,Fysikalisk kemi,Enheten för fysikalisk och teoretisk kemi,Kemiska institutionen,Institutioner vid LTH,Lunds Tekniska Högskola,Physical Chemistry,Physical and theoretical chemistry,Department of Chemistry,Departments at LTH,Faculty of Engineering, LTH (author)

Molecular transport characterized by diffusion coefficients is a key feature of food processes and especially in dairy processes. Caseins represent 80% of the protein content in milk and are directly involved in the formation of dairy gels. Consequently, providing a quantitative description of the solute diffusion in casein gels should contribute significantly to rationalization of the dairy processes. The objectives of this study were to study the self-diffusion coefficient of molecular probes [polyethyleneglycol (PEGs)] in casein solutions and gels, in particular with regard to the effects of the probe molecular size and casein concentration. We have shown that the PEG diffusion was an efficient tool to reveal the structural information relative to the gel matrix structure. (c) 2005 Elsevier Inc. All rights reserved.

Söderman, OlleLund University,Lunds universitet,Fysikalisk kemi,Enheten för fysikalisk och teoretisk kemi,Kemiska institutionen,Institutioner vid LTH,Lunds Tekniska Högskola,Physical Chemistry,Physical and theoretical chemistry,Department of Chemistry,Departments at LTH,Faculty of Engineering, LTH(Swepub:lu)fk1-oso (author)
Mariette, F (author)
Fysikalisk kemiEnheten för fysikalisk och teoretisk kemi (creator_code:org_t)

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MEDICAL AND HEALTH SCIENCES: MEDICAL AND HEAL ...; and Clinical Medicin ...; and Radiology Nuclea ...

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