Food Chemistry 252 (2018) 16–21 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem Chemical imaging of protein hydrogels undergoing alkaline dissolution by CARS microscopy Binqian Xu, Xiao Dong Chen, Ruben Mercadé-Prieto Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou City, Jiangsu 215123, PR China ARTICLE I NFO ABSTRACT Keywords: Hydrogels swell, shrink and degrade depending on the solution they are in contact which, strongly aﬀecting their Hydrogels performance. The minimum information needed to validate many published simulations would be the spatial Swelling quantiﬁcation of the solute material with time. In this study we develop a simple methodology to quantify the Protein quantiﬁcation protein content in heat induced protein hydrogels using a commercial Coherent anti-Stokes Raman Spectroscopy CARS (CARS) microscope. The system is used to quantify the whey protein isolate (WPI) concentration in hydrogels Microscopy 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.
Food Chemistry – Elsevier
Published: Jun 30, 2018
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