Quantification of the Local Protein Content in Hydrogels Undergoing Swelling and Dissolution at Alkaline pH Using Fluorescence Microscopy

Weiji Liu, D. Ian Wilson, Xiao Dong Chen, Ruben Mercadé-Prieto

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

Wide-field fluorescence microscopy was used to quantify the evolution of the volumetric swelling ratio, Q, i.e., solids content, in a protein hydrogel undergoing swelling and dissolution. Heat-induced whey protein hydrogels labeled with Rhodamine B isothiocyanate (RITC) were used as a model system. Complications in the quantification of Q using fluorescence of proteins conjugated with RITC, arising from alkali destroying protein-dye interactions, were overcome using a reaction-diffusion numerical scheme. At pH 12–13, when the hydrogels dissolve readily, overlapping fluorescence intensity profiles were observed at different times, consistent with a system dissolving at a steady state. In stronger alkali (e.g., 1 M NaOH), when dissolution proceeds very slowly, we confirm that there is little swelling next to the gel boundary. These results present the first quantification of the solids distribution within protein hydrogels under reactive conditions. [Figure not available: see fulltext.]

Original languageEnglish
Pages (from-to)1-13
Number of pages13
JournalFood and Bioprocess Technology
DOIs
Publication statusAccepted/In press - Nov 25 2017
Externally publishedYes

Fingerprint

Hydrogels
Fluorescence microscopy
hydrocolloids
fluorescence microscopy
Fluorescence Microscopy
Swelling
Dissolution
protein content
Proteins
isothiocyanates
Alkalies
alkalis
Fluorescence
conjugated proteins
fluorescence
Hydrogel
whey protein
dyes
Coloring Agents
proteins

Keywords

  • Dissolution
  • Rhodamine B isothiocyanate
  • Volumetric swelling ratio
  • Whey protein hydrogels

ASJC Scopus subject areas

  • Food Science
  • Safety, Risk, Reliability and Quality
  • Process Chemistry and Technology
  • Industrial and Manufacturing Engineering

Cite this

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abstract = "Wide-field fluorescence microscopy was used to quantify the evolution of the volumetric swelling ratio, Q, i.e., solids content, in a protein hydrogel undergoing swelling and dissolution. Heat-induced whey protein hydrogels labeled with Rhodamine B isothiocyanate (RITC) were used as a model system. Complications in the quantification of Q using fluorescence of proteins conjugated with RITC, arising from alkali destroying protein-dye interactions, were overcome using a reaction-diffusion numerical scheme. At pH 12–13, when the hydrogels dissolve readily, overlapping fluorescence intensity profiles were observed at different times, consistent with a system dissolving at a steady state. In stronger alkali (e.g., 1 M NaOH), when dissolution proceeds very slowly, we confirm that there is little swelling next to the gel boundary. These results present the first quantification of the solids distribution within protein hydrogels under reactive conditions. [Figure not available: see fulltext.]",
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AU - Wilson, D. Ian

AU - Chen, Xiao Dong

AU - Mercadé-Prieto, Ruben

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N2 - Wide-field fluorescence microscopy was used to quantify the evolution of the volumetric swelling ratio, Q, i.e., solids content, in a protein hydrogel undergoing swelling and dissolution. Heat-induced whey protein hydrogels labeled with Rhodamine B isothiocyanate (RITC) were used as a model system. Complications in the quantification of Q using fluorescence of proteins conjugated with RITC, arising from alkali destroying protein-dye interactions, were overcome using a reaction-diffusion numerical scheme. At pH 12–13, when the hydrogels dissolve readily, overlapping fluorescence intensity profiles were observed at different times, consistent with a system dissolving at a steady state. In stronger alkali (e.g., 1 M NaOH), when dissolution proceeds very slowly, we confirm that there is little swelling next to the gel boundary. These results present the first quantification of the solids distribution within protein hydrogels under reactive conditions. [Figure not available: see fulltext.]

AB - Wide-field fluorescence microscopy was used to quantify the evolution of the volumetric swelling ratio, Q, i.e., solids content, in a protein hydrogel undergoing swelling and dissolution. Heat-induced whey protein hydrogels labeled with Rhodamine B isothiocyanate (RITC) were used as a model system. Complications in the quantification of Q using fluorescence of proteins conjugated with RITC, arising from alkali destroying protein-dye interactions, were overcome using a reaction-diffusion numerical scheme. At pH 12–13, when the hydrogels dissolve readily, overlapping fluorescence intensity profiles were observed at different times, consistent with a system dissolving at a steady state. In stronger alkali (e.g., 1 M NaOH), when dissolution proceeds very slowly, we confirm that there is little swelling next to the gel boundary. These results present the first quantification of the solids distribution within protein hydrogels under reactive conditions. [Figure not available: see fulltext.]

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