The role of structural relaxation in governing the mobility of linoleic acid in condensed whey protein matrices

Paramita, V and Kasapis, S 2018, 'The role of structural relaxation in governing the mobility of linoleic acid in condensed whey protein matrices', Food Hydrocolloids, vol. 76, pp. 184-193.


Document type: Journal Article
Collection: Journal Articles

Title The role of structural relaxation in governing the mobility of linoleic acid in condensed whey protein matrices
Author(s) Paramita, V
Kasapis, S
Year 2018
Journal name Food Hydrocolloids
Volume number 76
Start page 184
End page 193
Total pages 10
Publisher Elsevier
Abstract The classical limiting case of simple diffusion as described by Fick's second law was examined in the transport of a small molecule, linoleic acid, through a condensed polymer matrix, whey protein. Experimental protocol was based on small-deformation dynamic oscillation in-shear, wide angle X-ray diffraction, Fourier transform infrared spectroscopy, scanning electron microscopy, FTIR microspectroscopy imaging, ANS fluorescence spectroscopy, and the sulfo-phospho-vanillin assay. This mass transfer problem for the omega-6 fatty acid was examined in relation to whey protein forming a glassy system with a glass transition temperature, Tg, of ?16 °C. Diffusion followed a more complicated pattern than Fick's equation that could be described at temperatures above Tg with the so-called anomalous transport. The diffusion coefficient of linoleic acid was estimated within the glass transition region and glassy state of the whey protein network delineated with changing environmental temperature. The free-volume theory of transport was then considered to provide a useful vehicle for rationalising molecular motion and, in doing so, we established a generalised relationship between diffusion coefficient of bioactive compound and fractional free volume of polymeric matrix.
Subject Food Chemistry and Molecular Gastronomy (excl. Wine)
Keyword(s) Diffusion coefficient
Glass transition
Jumping unit
Linoleic acid
Whey protein isolate
DOI - identifier 10.1016/j.foodhyd.2016.11.029
Copyright notice © 2016 Published by Elsevier Ltd.
ISSN 0268-005X
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