1H NMR Diffusometry Study of Water in Whey Protein Gels and Solutions

The water self-diffusion coefficient were measured in whey proteins solutions and gels by Pulsed Field Gradient Nuclear Magnetic Resonance (PFG-NMR) as a function of protein concentration. The objective of this study was to investigate the morphology and structure effect of polymer on water diffusion coefficient. The influence of whey protein concentration on the water self-diffusion coefficient was analysed according to three hypotheses: a pure obstruction effect induced by globular proteins, the effect of water-protein interaction, and a model with two water regions, each characterized by a specific water concentration and value of the water self-diffusion coefficient. Moreover, it was found that water diffusion is affected by gelification.