Food Hydrocolloids
Food Hydrocolloids
5 years ago

A gelation mechanism for gelatin/polysaccharide aqueous mixtures

A gelation mechanism for gelatin/polysaccharide aqueous mixtures
Gelatin/xanthan gum (XG, an anionic polysaccharide) and gelatin/chitosan (CHI, a cationic polysaccharide) aqueous mixtures exhibit enhanced gelation properties compared to the neat components solutions. The gelation properties are governed by the extent of complexation, and therefore are affected by pH and protein to polysaccharide ratio. Inhibition or low extent of complexation results in a slow increase of the elastic modulus (G′), whereas too strong complexation leads to phase separation by precipitation. A maximum G′ is obtained near a pH where phase separation occurs, and the microstructure at this optimal pH is a network structure characterized by biopolymer-rich and biopolymer-poor domains. Based on this rheology-microstructure relationship, a general gelation mechanism on a molecular level for gelatin/polysaccharide aqueous mixtures is proposed. This mechanism is further supported by the results of micro-differential scanning calorimetry.

Publisher URL: www.sciencedirect.com/science

DOI: S0268005X17312912

You might also like
Discover & Discuss Important Research

Keeping up-to-date with research can feel impossible, with papers being published faster than you'll ever be able to read them. That's where Researcher comes in: we're simplifying discovery and making important discussions happen. With over 19,000 sources, including peer-reviewed journals, preprints, blogs, universities, podcasts and Live events across 10 research areas, you'll never miss what's important to you. It's like social media, but better. Oh, and we should mention - it's free.

  • Download from Google Play
  • Download from App Store
  • Download from AppInChina

Researcher displays publicly available abstracts and doesn’t host any full article content. If the content is open access, we will direct clicks from the abstracts to the publisher website and display the PDF copy on our platform. Clicks to view the full text will be directed to the publisher website, where only users with subscriptions or access through their institution are able to view the full article.