Cryogelation phenomena in mixed skim milk powder – barley β-glucan–polyol aqueous dispersions

Lazaridou, Athina; Βiliaderis, Costas G.

doi:10.1016/j.foodres.2007.01.016

Cited by 12 publications

(4 citation statements)

References 25 publications

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“…Although the cryostructure could lead to the unfavorable appearance of food or drinks, freeze–thaw is a useful method to prepare cereal β-glucan hydrogel. Systematic research indicates that molecular weight, concentration, number of freeze–thaw cycles, freezing and thawing temperature, and fine structure are the major factors showing significant effect on the formation of cereal β-glucan cryogel. − …”

Section: Introductionmentioning

confidence: 99%

Characterization of Oat (Avena nuda L.) β-Glucan Cryogelation Process by Low-Field NMR

et al. 2015

J. Agric. Food Chem.

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Low-field nuclear magnetic resonance (LF-NMR) is a useful method in studying the water distribution and mobility in heterogeneous systems. This technique was used to characterize water in an oat β-glucan aqueous system during cryogelation by repeated freeze-thaw treatments. The results indicated that microphase separation occurred during cryogelation, and three water components were determined in the cryostructure. The spin-spin relaxation time was analyzed on the basis of chemical exchange and diffusion exchange theory. The location of each water component was identified in the porous microstructure of the cryogel. The pore size measured from the SEM image is in accordance with that estimated from relaxation time. The formation of cryogel is confirmed by rheological method. The results suggested that the cryogelation process of the polysaccharide could be monitored by LF-NMR through the evolution of spin-spin relaxation characteristics.

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Section: Introductionmentioning

confidence: 99%

Characterization of Oat (Avena nuda L.) β-Glucan Cryogelation Process by Low-Field NMR

et al. 2015

J. Agric. Food Chem.

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“…The parameters affecting the final properties of gels prepared by sequential freeze-thaw cycling include the physical-chemical characteristics of the starting materials-e. g., the molecular size and concentration of the polymer-plus those variables that relate to the processing steps-e. g., the number of freeze-thaw cycles, the temperatures, and the number of times along with rate of both the freezing and the thawing (Lazaridou and Biliaderis 2004). In addition, the presence of cosolutes further determines the mechanism of gelation and the final mechanical properties of the gelled polymers (Lazaridou and Biliaderis 2007).…”

Section: Introductionmentioning

confidence: 99%

Gelling ability of kefiran in the presence of sucrose and fructose and physicochemical characterization of the resulting cryogels

et al. 2014

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In this work, the influence of sucrose and fructose on the gel-forming capacity of kefiran was investigated as well as the physicochemical characteristics of the resulting gels. The addition of sugar to gel-forming solutions did not alter the pseudoplastic flow properties of kefiran solutions and after one freeze-thaw cycle translucent gels with high waterholding capability were obtained. A highly porous matrix was revealed by microscopy whose pore size varied with sugar concentration. Sucrose and fructose had different effects on the rheological characteristics of sugar-kefiran gels. An increment in the strength of the gels with progressive concentrations of sucrose was evidenced by an increase in the elastic modulus (G'), indicating that sucrose reinforces the binding interactions between the polymer molecules (p≤0.05). A drastic reduction in elastic modulus occurred, however, when 50.0 % w/w sucrose was added to kefiran gels, resulting in less elasticity. In contrast, when fructose was added to kefiran gels, elastic modulus decreased slightly with progressive sugar concentrations up to 10 %, thereafter increasing up to 50 % (p≤0.05). Supplementation with up to 30 % sugar contributed to water retention and increased the viscous modulus. The relative increment in the elastic and viscous moduli elevated the loss tangent (tanδ) depending on the type and concentration of sugar. Sugars (sucrose, fructose) present in the matrix of the polysaccharide networks modified water-polymer and polymer-polymer interactions and consequently changed the gels' physicochemical characteristics, thus allowing the possibility of selecting the appropriate formulation through tailormade kefiran cryogels.

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“…5 in wheat (Triticum aestivum) flour (Buckeridge et al, 1999;Li et al, 2006). In addition to G4G3G and G4G4G3G, oligosaccharides with degree of polymerization (DP) up to 14 have been reported in barley MLG (Lazaridou and Biliaderis, 2007); and Equisetum MLG yielded a lichenase product tentatively identified as DP9 (Fry et al, 2008a).…”

Section: Introductionmentioning

confidence: 99%

Evolution of mixed-linkage (1 → 3, 1 → 4)-β-d-glucan (MLG) and xyloglucan in Equisetum (horsetails) and other monilophytes

Xue

Fry

2012

Annals of Botany

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G4G4G3G is the ancestral repeat-unit of horsetail MLG. Horsetail evolution was accompanied by quantitative and qualitative modification of MLG; variation within subgenus Hippochaete suggests that the structure and biosynthesis of MLG is evolutionarily plastic. Xyloglucan quantity correlates negatively with abundance of other hemicelluloses; but qualitatively, all monilophyte xyloglucans conform to a core pattern of repeat-unit sizes.

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Cryogelation phenomena in mixed skim milk powder – barley β-glucan–polyol aqueous dispersions

Cited by 12 publications

References 25 publications

Characterization of Oat (Avena nuda L.) β-Glucan Cryogelation Process by Low-Field NMR

Characterization of Oat (Avena nuda L.) β-Glucan Cryogelation Process by Low-Field NMR

Gelling ability of kefiran in the presence of sucrose and fructose and physicochemical characterization of the resulting cryogels

Evolution of mixed-linkage (1 → 3, 1 → 4)-β-d-glucan (MLG) and xyloglucan in Equisetum (horsetails) and other monilophytes

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