The impact of the molecular weight of dextran on formation of whey protein isolate (WPI)-dextran conjugates in fibers produced by needleless electrospinning after annealing

Deniz Turan, Monika Gibis, Gurbuz Gunes, Stefan K. Baier, Jochen Weiss

Research output: Contribution to journalArticleScientificpeer-review

13 Citations (Scopus)

Abstract

The conjugation reaction of electrospun fibers of a mixture of whey protein isolate (WPI) and dextran using different molecular weights (40, 70, and 100 kDa) and mixing ratios was studied. This study includes the electrospinnability of a mixture of WPI and dextran, and the conjugation reaction between them via the initial stage of the Maillard reaction. The WPI-dextran fibers were characterized using optical and transmission electron microscopy. The covalent attachment of dextran to WPI was confirmed using sodium-dodecyl-sulfate-polyacrylamide gel-electrophoresis with protein and glycoprotein staining. Both 70 and 100 kDa of dextran and WPI at mixing ratios of 2:1 and 3:1 in phosphate buffer (30 mM, pH 6.5) were electrospun using needleless electrospinning. The solution concentration of the mixture was 50 wt% (33.3/37.5 wt% for dextran/16.5/12.5 wt% for WPI). The optimal conjugation conditions chosen from the experiments were a mixture of dextran (70 kDa)-WPI at 3:1 (75% relative humidity, 60 °C, 48 h).

Original languageEnglish
Pages (from-to)2193-2200
Number of pages8
JournalFood and Function
Volume9
Issue number4
DOIs
Publication statusPublished - 1 Apr 2018
Externally publishedYes

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