Effect of oxidised starch on calcium pectinate gels

Abdulmola, N.A.; Richardson, Robert K.; Morris, Edwin R.

doi:10.1016/s0268-005x(00)00038-2

Cited by 14 publications

(3 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This could be attributed to the possible interaction of DS with amylose causing weaker network and extended phase separation. Such behavior is consistent with previous reports on gels containing incompatible mixtures of food polymers (Abdulmola et al 2000). However, no conclusive relationship between gel strength and degree of phase separation can be inferred from this set of data.…”

Section: Rheological Measurementssupporting

confidence: 89%

Dynamic rheological properties of corn starch-date syrup gels

et al. 2019

View full text Add to dashboard Cite

The rheological, pasting, and gel textural properties of corn starch blended with date syrup (DS) or sugar (SG) were studied. The average amylose content of the starch was 27.8%. Corn starch gel is considered elastic since the elastic modulus (G 0) was much greater than the viscous modulus (G 00). Different effect between DS and SG on corn starch gel was observed, where SG addition and DS replacement experiments exhibited the highest G 0. The tan d of all samples was in the range of 0.02-0.20 indicating elastic behavior since it is less than unity. The hardness of starch gel ranged from 13 to 146 g and 212-145 for DS replacement and DS addition, respectively. Unlike the replacement experiment, the addition experiment exhibited significant increase in peak viscosity, setback and pasting temperature (p [ 0.05). The magnitude of the effect of DS on corn starch gel was more evident compared to SG. This was apparent by looking at the slopes of the linear regression of the log of G 0 or G 00 versus the log of frequency. Based on the information provided here, date syrup application can expand to cover the baking and beverage industries.

show abstract

Section: Rheological Measurementssupporting

confidence: 89%

Dynamic rheological properties of corn starch-date syrup gels

et al. 2019

View full text Add to dashboard Cite

show abstract

“…Among other things, this complex carbohydrate polymer plays an instrumental role in regulating the mechanical properties of the plant cell wall. It has long been appreciated that indeed biopolymer networks mediated by the interaction between such ionic polysaccharides and specific metal ions play crucial roles in fulfilling the structural physiological requirements of both land and marine plants. − These adapted structuring solutions have been exploited in vitro for many decades using extracted biopolymers such as pectins, alginates, and carrageenans, mixed with relevant cations. , Applications of this soft-materials engineering are diverse and include systems used as cell immobilization matrices, − ion-exchange media, , controlled drug delivery vehicles, , and rheology modifiers for the textural design of food products. − …”

Section: Introductionmentioning

confidence: 99%

Electrophoretic Behavior of Copolymeric Galacturonans Including Comments on the Information Content of the Intermolecular Charge Distribution

et al. 2009

View full text Add to dashboard Cite

Capillary electrophoresis has been used to characterize samples of the copolymeric anionic polysaccharides homo- and rhamno-galacturonan (HG and RGI, respectively). In the case of HG, the ratios of the two component sugar residues, galacturonic acid and its methylesterified analogue, have been controlled chemically to produce samples comprised of varying degrees of methylesterification (DM). The mapping of the measured electrophoretic mobilities to the biopolymer charge density has been considered in some detail and for HG substrates with random intramolecular patterns of methylesterification it is shown that the experimentally extracted intermolecular DM distribution agrees well with the predictions of calculations based on the binomial theorem. This demonstrates that the intermolecular distribution of the methylesterification of pectin samples contains information on the intramolecular pattern by virtue of the fact that they are both manifestations of the same statistical process.

show abstract

“…It has long been appreciated that the interaction between ionic polysaccharides and specific metal ions plays a crucial role in fulfilling the structural physiological requirements of both land and marine plants. − These adapted structuring solutions have been exploited in vitro for many decades using extracted biopolymers such as pectins, alginates, and carrageenans, mixed with relevant cations. , Applications of this technology are diverse and include systems used as cell immobilization matrixes, − ion-exchange media, , controlled drug delivery vehicles, , and rheology modifiers for the textural design of food products. − With increasing current interest in the study of soft condensed matter, ion-induced ordering transitions such as these also offer excellent model systems in which to investigate the isothermal assembly of biopolymeric networks.…”

Section: Introductionmentioning

confidence: 99%

Controlled Calcium Release in the Absence and Presence of an Ion-Binding Polymer

Ström

Williams

2003

J. Phys. Chem. B

View full text Add to dashboard Cite

The calcium-induced structuring of pectin solutions has been exploited in many diverse areas of science and technology for many decades, as indeed has controlled calcium release as a methodology for obtaining homogeneous gels in such systems. However, many physical chemistry facets of the release, such as the determination of the rate-limiting step and the explicit investigation of the effects of the ion-binding polymer on the ion release process, have received scant attention. In this work, it is demonstrated that the release of calcium via the controlled dissolution of CaCO 3 by GDL can be rate limited either by GDL hydrolysis or by CaCO 3 dissolution, dependent on the particle size. The influence of the ion release rate on the gelation of pectin has also been studied, using a methodology to ensure that the resultant mechanical properties of the different systems were all measured at the same pH. Furthermore, for the first time, explicit evidence is provided to support the hypothesis that the presence of the pectin does not significantly influence the dissolution rate of CaCO 3 .

show abstract

Effect of oxidised starch on calcium pectinate gels

Cited by 14 publications

References 12 publications

Dynamic rheological properties of corn starch-date syrup gels

Dynamic rheological properties of corn starch-date syrup gels

Electrophoretic Behavior of Copolymeric Galacturonans Including Comments on the Information Content of the Intermolecular Charge Distribution

Controlled Calcium Release in the Absence and Presence of an Ion-Binding Polymer

Contact Info

Product

Resources

About