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Comparative thermostability of whey protein and alginate hydrospheres complexed with divalent cations

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Abstract

Water retention and thermostability of powders and films of whey protein isolate (WPIp, dWPIf), sodium alginate (NaALGp, NaALGf), and their dry hydrospheres were evaluated by thermogravimetric analysis to demonstrate the importance of the gelling cation, for the first time in the case of the protein, and some potential applications. WPIp retained less water (7.1%) than ALGp (20.4%) due to the greater hydrophilicity of the polysaccharide. The difference was smaller for the films (12.3% and 18.8%, respectively) due to the incorporation of water during protein denaturation. Dried ALG beads retained less water than the film and the water content was dependent on the crosslinking cation (CaALGs > ZnALGs > CdALG). Protein films and spheres exhibited water retention very similar to CaALGs. The degradation of ZnALGs (smallest radius cation used and monodentate coordination) began at the lowest temperature (168 °C) and exhibited the highest mass loss as compared to CaALGs (171 °C) or CdALGs (176 °C, both with bidentate coordination). For the protein, Zn2+ also exhibited the lowest degradation peak temperature. Pyrolisis of powders, films and spheres demonstrate that the protein is more stable than the polyssacharide. Therefore, it can act as a better flame retardant agent than alginate. On the other hand, only alginate spheres were suitable for the production of activated carbon (190.0 m2 g−1) and the recovery of metal oxides.

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Acknowledgements

The authors would like to thank the Centro de Microscopia Eletrônica (CME) and the Laboratório de Espectroscopia de Absorção no Infravermelho (Departamento de Química), both from Universidade Federal do Paraná (UFPR), for the availability of their facilities and the professional help for conducting analyses of mid-infrared and scanning electron microscopy, respectively.

Funding

This study was funded by Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq, Grant Number 405965/2016-8) and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES, Grant Number 1528491, Finance code 001).

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  1. Departamento de Engenharia Química, Universidade Federal do Paraná, Avenida Coronel Francisco Heráclito dos Santos, 210, Curitiba, PR, 81531-970, Brazil

    Fernando Villaverde Cendon, Andresa Sousa Carvalho, Regina Maria Matos Jorge & Alvaro Luiz Mathias

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All authors contributed to the study conception and design. Material preparation and data collection were performed by FVC and ASC. FVC analysed data and wrote the first draft of the manuscript. RMMJ and ALM reviewed and edited the manuscript. All authors read, commented on previous versions and approved the final manuscript.

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Correspondence to Alvaro Luiz Mathias.

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Cendon, F.V., Carvalho, A.S., Jorge, R.M.M. et al. Comparative thermostability of whey protein and alginate hydrospheres complexed with divalent cations. J Therm Anal Calorim 147, 7253–7262 (2022). https://doi.org/10.1007/s10973-021-11057-x

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