The Influence of Enzymatic Hydrolysis of Whey Proteins on the Properties of Gelatin-Whey Composite Hydrogels
| Autor: | Marioara Moldovan, Amalia Mazilu Moldovan, Andreia Molea, Pompilia Mioara Lopes, George Liviu Popescu, Violeta Popescu |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Whey protein
Technology food.ingredient whey proteins hydrolysates Peptide 02 engineering and technology Gelatin Article Hydrolysate chemistry.chemical_compound 0404 agricultural biotechnology food Enzymatic hydrolysis Glycerol medicine General Materials Science hydrogels chemistry.chemical_classification Microscopy QC120-168.85 Chromatography Chemistry swelling degree QH201-278.5 technology industry and agriculture swelling kinetics 04 agricultural and veterinary sciences whey proteins isolate 021001 nanoscience & nanotechnology Engineering (General). Civil engineering (General) 040401 food science TK1-9971 Descriptive and experimental mechanics Self-healing hydrogels Electrical engineering. Electronics. Nuclear engineering Swelling medicine.symptom TA1-2040 0210 nano-technology |
| Zdroj: | Materials, Vol 14, Iss 3507, p 3507 (2021) Materials Volume 14 Issue 13 |
| ISSN: | 1996-1944 |
| Popis: | Amino-acids, peptides, and protein hydrolysates, together with their coordinating compounds, have various applications as fertilizers, nutritional supplements, additives, fillers, or active principles to produce hydrogels with therapeutic properties. Hydrogel-based patches can be adapted for drug, protein, or peptide delivery, and tissue healing and regeneration. These materials have the advantage of copying the contour of the wound surface, ensuring oxygenation, hydration, and at the same time protecting the surface from bacterial invasion. The aim of this paper is to describe the production of a new type of hydrogel based on whey protein isolates (WPI), whey protein hydrolysates (WPH), and gelatin. The hydrogels were obtained by utilizing a microwave-assisted method using gelatin, glycerol, WPI or WPH, copper sulfate, and water. WPH was obtained by enzymatic hydrolysis of whey protein isolates in the presence of bromelain. The hydrogel films obtained have been characterized by FT-IR and UV-VIS spectroscopy. The swelling degree and swelling kinetics have also been determined. |
| Databáze: | OpenAIRE |
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