Measurement of the Rheology of Polysaccharide Gels by Penetration

Gregson, Christopher M.; Hill, Sandra E.; Mitchell, John R.; Smewing, J.

doi:10.1016/s0144-8617(98)00113-1

Cited by 20 publications

(13 citation statements)

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“…Apparent Young's modulus, E, was calculated from the stress-strain curve as described in Hilliou et al (2006a) without correction for sample buoyancy (Oakenfull et al 1989). Young's modulus is reported as 'apparent' since penetration test was employed in the determination (sensu Gregson et al 1999), as opposed to the 'real' Young's modulus which is obtained from uniaxial extension test.…”

Section: Effect Of Extraction Timementioning

confidence: 99%

Production and properties of agar from the invasive marine alga, Gracilaria vermiculophylla (Gracilariales, Rhodophyta)

et al. 2009

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The utilization potential, in terms of agar production, of the invasive alga, Gracilaria vermiculophylla, collected at Ria de Aveiro, northwestern Portugal was investigated. The agar yield ranged from 15% to 33%, with pre-extraction treatment with alkali generally increasing the yield. The gel quality (gel strength and apparent Young's modulus) was best (>600 g cm −2 and >1,000 kPa, respectively) when alkali treatment with 6% NaOH for 3.5 h was performed. At these pretreatment conditions, the effect of extraction time was also investigated and highest yield and best gel quality were obtained with a 2 h extraction time. By employing these extraction conditions, G. vermiculophylla can be a source of industrial food-grade agar. The structure of agar from G. vermiculophylla was determined through chemical techniques and FTIR and NMR spectrometry. It is mainly composed of alternating 3-linked D-galactose and 4-linked 3,6-anhydro-L-galactose, with methyl substitution occurring at 16-19 mol% of C-6 in 3-linked units and 2-3 mol% of C-2 in 4-linked units. A minor sulfation on C-4 of 3-linked units was also detected; while precursor units (6-sulfated 4-linked galactosyl moieties) were found in the native extract.

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Section: Effect Of Extraction Timementioning

confidence: 99%

Production and properties of agar from the invasive marine alga, Gracilaria vermiculophylla (Gracilariales, Rhodophyta)

et al. 2009

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“…Gelatin is widely used as a tissue-mimicking elastic model as it provides a wide range of degrees of stiffness approximating those of soft tissue. A great deal of experimental work with the force-deformation method has shown that the modulus of gelatin is linear, elastic [25], and independent of probe radius [26] for a narrow range of deformation less than a depth of 10% of the sample's thickness. Resonance frequency changed as the gelatin was pressed against the MTS and was plotted vs. tip displacement.…”

Section: Application Of the Mts To Zp Elasticity Measurementmentioning

confidence: 99%

Elasticity Measurement of Zona Pellucida Using a Micro Tactile Sensor to Evaluate Embryo Quality

Murayama

Yoshida

Mizuno³

et al. 2008

Journal of Mammalian Ova Research

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Section: Introductionmentioning

confidence: 99%

“…There are a number of scientific reports focusing on the rheological characteristics of alginate. The changes in the rheological properties of alginate were studied as a function of concentration and temperature (Gomez-Diaz and Navaza 2003), and the gelforming properties of alginate by calcium cations were rheologically analyzed (Gregson et al 1999;Yuguchi et al 2000;Liu et al 2003). In addition, the effect of alginate on the dough rheology and bread quality was investigated (Rosell et al 2001;Guarda et al 2004) and the flow behavior of alginate dispersions was correlated to its water-binding capacity (Sanchez et al 1995).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, Textural and Noodle‐making Properties of Wheat Dough Containing Alginate

Lee¹,

Bae

Jung

et al. 2008

Journal of Texture Studies

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The effects of the addition of alginate on the physicochemical, rheological and noodle‐making properties of wheat flour were studied. The hydration properties (water absorption index, water solubility and swelling power) of wheat flour increased with increasing levels of alginate due to its high affinity to water. The addition of alginate caused increased water absorption and dough development time in the farinogram while the tolerance of dough to mixing was reduced. Also, the syneresis of the wheat flour gel was significantly reduced during freeze‐thaw treatments when prepared with alginate. With the addition of alginate, the noodles exhibited an increase in the cooked weight and a decrease in the cooking loss. Moreover, the addition of alginate led to significant increases in the cutting and tensile forces of the noodles. In addition, the noodles containing more alginate exhibited lower lightness and redness, while yellowness was increased. PRACTICAL APPLICATIONS The purposes of this study are to examine the effects of alginate on the physicochemical and rheological properties of wheat flour dough and to evaluate its performance in noodle‐making. This study demonstrates that alginate can be used as a food additive to control and modify the rheology and texture of wheat flour products.

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Measurement of the Rheology of Polysaccharide Gels by Penetration

Cited by 20 publications

References 1 publication

Production and properties of agar from the invasive marine alga, Gracilaria vermiculophylla (Gracilariales, Rhodophyta)

Production and properties of agar from the invasive marine alga, Gracilaria vermiculophylla (Gracilariales, Rhodophyta)

Elasticity Measurement of Zona Pellucida Using a Micro Tactile Sensor to Evaluate Embryo Quality

Physicochemical, Textural and Noodle‐making Properties of Wheat Dough Containing Alginate

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