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Water Dynamics in Whey-Protein-Based Composite Hydrogels by Means of NMR Relaxometry.

ABSTRACT: Whey-protein-isolate-based composite hydrogels with encapsulated black carrot (Daucus carota) extract were prepared by heat-induced gelation. The hydrogels were blended with gum tragacanth, pectin and xanthan gum polysaccharides for modulating their properties. ¹H spin-lattice relaxation experiments were performed in a broad frequency range, from 4 kHz to 30 MHz, to obtain insight into the influence of the different polysaccharides and of the presence of black carrot on dynamical properties of water molecules in the hydrogel network. The ¹H spin-lattice relaxation data were decomposed into relaxation contributions associated with confined and free water fractions. The population of the confined water fraction and the value of the translation diffusion coefficient of water molecules in the vicinity of the macromolecular network were quantitatively determined on the basis of the relaxation data. Moreover, it was demonstrated that the translation diffusion is highly anisotropic (two-dimensional, 2D).

SUBMITTER: Ozel B

PROVIDER: S-EPMC8469572 | biostudies-literature |

REPOSITORIES: biostudies-literature

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Project description:1H and 19F spin-lattice relaxation experiments have been performed for butyltriethylammonium bis(trifluoromethanesulfonyl)imide in the temperature range from 258 to 298 K and the frequency range from 10 kHz to 10 MHz. The results have thoroughly been analysed in terms of a relaxation model taking into account relaxation pathways associated with 1H-1H, 19F-19F and 1H-19F dipole-dipole interactions, rendering relative translational diffusion coefficients for the pairs of ions: cation-cation, anion-anion and cation-anion, as well as the rotational correlation time of the cation. The relevance of the 1H-19F relaxation contribution to the 1H and 19F relaxation has been demonstrated. A comparison of the diffusion coefficients has revealed correlation effects in the relative cation-anion translational movement. It has also turned out that the translational movement of the anions is faster than of cations, especially at high temperatures. Moreover, the relative cation-cation diffusion coefficients have been compared with self-diffusion coefficients obtained by means of NMR (Nuclear Magnetic Resonance) gradient diffusometry. The comparison indicates correlation effects in the relative cation-cation translational dynamics-the effects become more pronounced with decreasing temperature.

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Dynamics of Solid Proteins by Means of Nuclear Magnetic Resonance Relaxometry.

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