Dynamic rheological properties of corn starch-date syrup gels

Mohamed, Abdellatif A.; Hussain, Shahzad; Alamri, Mohamed S.; Qasem, Akram A. Abdo; Ibraheem, Mohamed A.; Alhazmi, Mohammad

doi:10.1007/s13197-018-03558-9

Cited by 5 publications

(3 citation statements)

References 37 publications

(53 reference statements)

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“…The solid-like qualities were connected to the storage modulus (G′) value as a specific representation of gel hardness, while the loss modulus (G″) value was related to the liquid-like properties [ 43 ]. Among them, G′ is the best indicator of gel structure formation, and G′ usually shows an increasing trend in line with gel network formation, suggesting that the gel’s mechanical characteristics are gradually improved [ 44 ]. For every sample, G′ was greater than G″ in Figure 4 a–e, indicating that the sample gel network structure was continuously dominated by elasticity.…”

Section: Resultsmentioning

confidence: 99%

Structural Analysis and Study of Gel Properties of Thermally-Induced Soybean Isolate–Potato Protein Gel System

Wang

Lü

et al. 2022

Foods

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Heat-induced composite gel systems consisting of different soybean protein isolate (SPI) and potato protein (PP) mixtures were studied to elucidate their “backbone” and property changes. This was achieved by comparing the ratio of non-network proteins, protein subunit composition, and aggregation of different gel samples. It was revealed that SPI was the “gel network backbone” and PP played the role of “filler” in the SPI-PP composite gel system. Compared with the composite gels at the same ratio, springiness and WHC decrease with PP addition. For hardness, PP addition showed a less linear trend. At the SPI-PP = 2/1 composite gel, hardness was more than doubled, while springiness and WHC did not decrease too much and increased the inter-protein binding. The hydrophobic interactions and electrostatic interactions and hydrogen bonding of the SPI gel system were enhanced. The scanning electron microscopy results showed that the SPI-based gel system was able to form a more compact and compatible gel network. This study demonstrates the use of PP as a potential filler that can effectively improve the gelling properties of SPI, thus providing a theoretical basis for the study of functional plant protein foods.

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Section: Resultsmentioning

confidence: 99%

Structural Analysis and Study of Gel Properties of Thermally-Induced Soybean Isolate–Potato Protein Gel System

Wang

Lü

et al. 2022

Foods

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“…A value for tan δ greater than unity indicates more “liquid” like properties, whereas one lower than unity means more “solid” like properties, regardless of the viscosity. 25 Therefore, it can be inferred that the lower tan δ values for 100PH and 75PH + 25G lead to an increase in their elasticity; thereby exhibiting a solid-like property and rendering it non-printable. A greater than unity value of tan δ = 1.05 for 50PH + 50G imparts it a liquid-like characteristic that further facilitates its use as a potential formulation for extrusion based 3D printing.…”

Section: Resultsmentioning

confidence: 99%

Printability assessment of psyllium husk (isabgol)/gelatin blends using rheological and mechanical properties

et al. 2020

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The primary goal of this study is to highlight the rheological and mechanical properties of a new blend composed of naturally-derived hydrogel materials- psyllium husk (PH) and gelatin (G) for its potential use in three-dimensional (3D) printing technology. The mixtures were prepared at various weight ratios of 100PH, 75PH + 25G and 50PH + 50G. A suitable selection of the printable ink was made based on the preliminary screening steps of manual filament drop test and layer stacking by 3D printing. Printing of the common features such as hexagon and square grids helped evaluating shape fidelity of the chosen ink. Although 50PH + 50G blend was found meeting most of the criteria for an ideal 3D printable ink, rheological and mechanical characterizations have been performed for all the ratios of polymeric blends. This study documents the correlation between various factors of rheology that should be taken into account while categorizing any biomaterial as a printable ink. Yield stress was measured as 18.59 ± 4.21 Pa, 268.74 ± 13.56 Pa and 109.16 ± 9.85 Pa for 50PH + 50G, 75PH + 25G and 100PH, respectively. Similarly, consistency index (K) and flow index (n) were calculated using the power law equation and found as 49.303 ± 4.17, 530.59 ± 10.92, 291.82 ± 10.53 and 0.275 ± 0.04, 0.05 ± 0.005, 0.284 ± 0.04 for 50PH + 50G, 75PH + 25G and 100PH, respectively. The loss modulus (G″) was observed dominating over storage modulus (G′) for 50PH + 50G, that depicts its liquid-like property; whereas storage modulus (G′) was found dominating in case of 75PH + 25G and 100PH, indicating their solid-like characteristics. In addition, the loss tangent value (tan δ) of 50PH + 50G was observed exceeding unity (1.05), supporting its plastic behavior, unlike 75PH + 25G (0.5) and 100PH (0.33) whose loss tangent values were estimated less than unity revealing their elastic behavior. Also, 50PH + 50G was found to have the highest mechanical strength amongst the three blends with a Young’s modulus of 9.170 ± 0.0881 kPa.

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“…After that, gradual increase was detected at 40 °C. This rapid increase at low frequencies was less evident for samples tested at 25 °C (Figure 1a, b, c, and d) (Mohamed et al, 2019). Unlike at 40 °C, the 50% CM blend at 25 °C was a lot less dependent on oscillation compared to other blends.…”

Section: High Starch Content Blendsmentioning

confidence: 88%

Camel milk-sweet potato starch gel: steady shear and dynamic rheological properties

et al. 2022

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Camel milk is known to produce low quality gels. To address this drawback, sweet potato starch (SP), camel milk (CM), or cow milk (CWM) were blended and cooked in alkaline conditions. The rheological tests of the prepared gel were done using DHR-Hybrid Rheometer. Because the G' was, by far, larger than G", the prepared gel exhibited viscoelastic behaviour as well as shear thinning. The gel exhibited tan δ < 1.0 which indicates solid-like material, but obvious variances between the gels were detected. The gels prepared from CM were harder than CWM, but it was frequency-dependent at low frequencies from 0.1 to 1.0 (rad/sec). Samples containing camel milk presented stronger structure due to the low power law exponent (n), while CWM showed more shear thinning. The obvious high G' and the low (n) value is projected to have processing repercussions on CM gel.

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Dynamic rheological properties of corn starch-date syrup gels

Cited by 5 publications

References 37 publications

Structural Analysis and Study of Gel Properties of Thermally-Induced Soybean Isolate–Potato Protein Gel System

Structural Analysis and Study of Gel Properties of Thermally-Induced Soybean Isolate–Potato Protein Gel System

Printability assessment of psyllium husk (isabgol)/gelatin blends using rheological and mechanical properties

Camel milk-sweet potato starch gel: steady shear and dynamic rheological properties

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