Effect of Added Salt on Textural Properties of Heat‐induced Gels Made From Gum–protein Mixtures

Totosaus, Alfonso; Guerrero, Isabel; Montejano, J. G.

doi:10.1111/j.1745-4603.2005.00005.x

Cited by 16 publications

(11 citation statements)

References 28 publications

(44 reference statements)

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“…The sol-gel transition of many polysaccharide systems strongly depends on the concentration and type of ions in solution [14][15]. In the case of κ-carrageenan, K + and Na + ions play a fundamental role in establishing the gelation pathway [9][10].…”

Section: Resultsmentioning

confidence: 99%

Relation between structural and release properties in a polysaccharide gel system

Mangione

Giacomazza

Cavallaro

et al. 2007

Biophysical Chemistry

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The potential utility of κ-carrageenan gels for preparing drug release devices is here shown. Structural properties of κ-carrageenan gels prepared with different salt composition and containing Ketoprofen sodium salt, as model drug, have been evaluated with static light scattering and rheological measurements. These properties have been correlated with release profiles in vitro at pH 5.5. Release properties from gelled matrices have been compared with those obtained by two commercial products containing the same drug. Results show that: i) in this system it is possible to easily control the gel texture by using different cationic concentration; ii) the kinetics of drug release by κ-carrageenan gels are dependent on the structural properties of matrices; iii) in the typical interval time used in classical local applications, all gel samples release the loaded drug almost completely, at difference with the commercial products. All these findings can provide useful suggestions for the realization of classical topical release systems.

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Section: Resultsmentioning

confidence: 99%

Relation between structural and release properties in a polysaccharide gel system

Mangione

Giacomazza

Cavallaro

et al. 2007

Biophysical Chemistry

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“…Large deformation tests were carried out to obtain more information about the gel characteristics and self associations between its chains during drying (Totosaus et al 2005). The parameters of penetration tests are summarized in Table 3.…”

Section: Textural Propertiesmentioning

confidence: 99%

Effect of drying methods on rheological and textural properties, and color changes of wild sage seed gum

Salehi

Kashaninejad

2015

J Food Sci Technol

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The effect of different drying methods, oven drying (40-80°C), freeze drying (−40°C) and vacuum oven drying (100 mbar, 50°C) on the rheological and textural properties, and color changes of wild sage seed gum were investigated in this study. The results showed that the apparent viscosity of gum solution (0.6 % w/w), was varied from 0.162 to 0.344 Pa×s (60 s −1 ), and freeze-dried gum exhibited the highest viscosity value among all dried gums. Standard error (SE) and correlation coefficient (R) methods were selected for carrying out the error analysis due to the best fit model and the Heschel-Bulkley's model was found the suitable to describe the flow behavior of gum solution over the whole experimental range. The amounts of hardness, stickiness, consistency and adhesiveness of wild sage seed gum gel (3 % w/w) were changed from 45.7 to 78.2 g, 9.8 to 17.0 g, 340.4 to 794.8 g.s, and 91.4 to 159.2 g.s at different drying condition. The rise in temperature had a negative effect on the color changes (high ΔE) and brightness (low L * ) of gum solution.

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“…Tubes were placed in a water bath (DKS‐26; Ningbo Jiangnan Instrument Factory, Ningbo, China) programmed to heat from 30 to 78 °C at 1 °C min −1 increments and then held for 5 min at 78 °C. Gels were cooled in running water quickly and stored at 4 °C before analysis (Totosaus et al. , 2005).…”

Section: Methodsmentioning

confidence: 99%

The influence of additives on properties of heat‐induced gels from salt‐soluble proteins extracted from goose

Pan

Cao

Wang

et al. 2011

Int J of Food Sci Tech

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Calcium chloride (CaCl 2 ) and phosphates are important additives to improve product quality during meat processing. Response surface methodology was used to study the influence of CaCl 2 and phosphates on the hardness, water-holding capacity (WHC) and ultra-structure of salt-soluble goose meat protein gels. The results show that the hardness and WHC of salt-soluble protein gels increased significantly when CaCl 2 concentration was increased and phosphates were added. Scanning electron microscopy showed that tetrasodium pyrophosphate (TSPP) and sodium tripolyphosphate (STPP) had a greater impact on the crosslinking and pore diameter of the gel networks than sodium hexametaphosphate (SHMP). At the 0.02 m and 4:3:2 of CaCl 2 concentration and the ratio of TSPP, SHMP and STPP, hardness and WHC values were 114.55 gf and 96.65%, which corresponded to the prediction value of our model. Further results showed that the hardness and WHC of gels reached the maximum with 0.3% of phosphates levels.

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Effect of Added Salt on Textural Properties of Heat‐induced Gels Made From Gum–protein Mixtures

Cited by 16 publications

References 28 publications

Relation between structural and release properties in a polysaccharide gel system

Relation between structural and release properties in a polysaccharide gel system

Effect of drying methods on rheological and textural properties, and color changes of wild sage seed gum

The influence of additives on properties of heat‐induced gels from salt‐soluble proteins extracted from goose

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