Department of Food Engineering, Middle East Technical University, Ankara 06800, Turkey.
Department of Food Engineering, Ahi Evran University, Kirsehir 40100, Turkey.
Int J Mol Sci. 2021 Sep 7;22(18):9672. doi: 10.3390/ijms22189672.
Whey-protein-isolate-based composite hydrogels with encapsulated black carrot () extract were prepared by heat-induced gelation. The hydrogels were blended with gum tragacanth, pectin and xanthan gum polysaccharides for modulating their properties. H 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 H 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).
通过热诱导凝胶化制备了包埋黑胡萝卜（）提取物的乳清蛋白分离物基复合水凝胶。将水凝胶与黄原胶、果胶和黄蓍胶多糖混合，以调节其性质。在从 4 kHz 到 30 MHz 的宽频率范围内进行 H 自旋晶格弛豫实验，以深入了解不同多糖和黑胡萝卜的存在对水凝胶网络中水分子动力学性质的影响。H 自旋晶格弛豫数据被分解为与束缚水和自由水分数相关的弛豫贡献。根据弛豫数据，定量确定了束缚水分数的种群和大分子网络附近水分子的平移扩散系数的值。此外，还证明了平移扩散是高度各向异性的（二维，2D）。
