Phase transition kinetics and rheology of gelatin-alginate mixtures

Goudoulas, Thomas B.

doi:10.1016/j.foodhyd.2016.12.018

Cited by 88 publications

(43 citation statements)

References 41 publications

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“…As shown in Figure 2 , the values of G′ for the mixed systems were higher than G′′, which indicates that the elastic behavior of the system was greater than the viscous behavior. CBG and CBGX had a low slope of curve at low temperature, which indicated a good gelling ability (Goudoulas and Germann, 2017 ). As xylitol concentration increased, the G′ and G′′ of CBGX increased gradually and was higher than CBG with both cooling and heating indicating that xylitol stabilized the molecular structure of the cod bone gelatin.…”

Section: Resultsmentioning

confidence: 99%

Viscoelastic and Functional Properties of Cod-Bone Gelatin in the Presence of Xylitol and Stevioside

Nian

Wang

et al. 2018

Front. Chem.

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The physical, rheological, structural and functional properties of cod bone gelatin (CBG) with various concentrations (0, 2, 4, 6, 10, and 15%) of low-calorie sweeteners [xylitol (X) and stevioside (S)] to form gels were investigated. The gel strength of CBGX increased with increased xylitol due presumably to hydrogen bonds between xylitol and gelatin, but with CBGS the highest gel strength occurred when S concentration was 4%. Viscosity of CBGS samples were higher than CBGX due to S's high molecular mass. The viscoelasticity (G′ and G′′), foaming capacity and fat binding capacity of CBGX were higher while foam stability was lower. The emulsion activity and emulsion stability of CBGX were a little lower than CBGS at the same concentration. The structure of X is linear making it easier to form a dense three-dimensional network structure, while the complex cyclic structure of S had more difficulty forming a network structure with cod bone gelatin. Therefore, X may be a better choice for sweetening gelatin gels.

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Section: Resultsmentioning

confidence: 99%

Viscoelastic and Functional Properties of Cod-Bone Gelatin in the Presence of Xylitol and Stevioside

Nian

Wang

et al. 2018

Front. Chem.

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“…where K is a constant. This is a typical first-order kinetic equation with a constant K. An increase in gelation rate was also found, for example, with increases in alginate-to-gelatin [18] and gellan-togelatin [19] ratios. It is well-known that gelatin macromolecules can pass through a transition at approximately 20-27 °C with coil/helix transition [16,17].…”

Section: Resultsmentioning

confidence: 75%

“…Figure 4, where data regarding G (ω) are omitted. The synergistic effect of polysaccharides in physical gelatin gels increases the storage modulus [18,23]. The temperature, T*, is a certain threshold that divides the two domains with different rheological properties.…”

Section: Resultsmentioning

confidence: 99%

Polyelectrolyte Polysaccharide–Gelatin Complexes: Rheology and Structure

et al. 2020

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General features of rheological properties and structural peculiarities of polyelectrolyte polysaccharide–gelatin complexes were discussed in this paper. Experimental results were obtained for typical complexes, such as κ-carrageenan–gelatin, chitosan–gelatin and sodium alginate–gelatin complexes. A rheological method allows us to examine the physical state of a complex in aqueous phase and the kinetics of the sol–gel transition and temperature dependences of properties as a result of structural changes. The storage modulus below the gelation temperature is constant, which is a reflection of the solid-like state of a material. The gels of these complexes are usually viscoplastic media. The quantitative values of the rheological parameters depend on the ratio of the components in the complexes. The formation of the structure as a result of strong interactions of the components in the complexes was confirmed by UV and FTIR data and SEM analysis. Interaction with polysaccharides causes a change in the secondary structure of gelatin, i.e., the content of triple helices in an α-chain increases. The joint analysis of the structural and rheological characteristics suggests that the formation of additional junctions in the complex gel network results in increases in elasticity and hardening compared with those of the native gelatin.

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“…Indeed, it has been described that when flavin moiety of riboflavin is exposed to UV/VL, the reactive species generated in the solution enhanced the probability of bond formation among riboflavin and amine molecules in gelatin, forming volume fractions on the backbone of the entire structure increasing the degree of shear thickening behavior by photo-crosslinking [57]. Additionally, it is well known that the concentration of helical structures are decreased during melting [56,58]. Therefore, as G' values of the crosslinked samples were higher than G' values of the control, the number of remaining polymerization structures in the riboflavin light exposed samples may have been higher than in the control, and this number should have been even larger at pH 8.5.…”

Section: 000mentioning

confidence: 99%

Characterization and Testing of a Novel Sprayable Crosslinked Edible Coating Based on Salmon Gelatin

et al. 2019

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The aim of this study was to develop and characterize a sprayable edible coating using salmon gelatin (SG) and its stabilization by photopolymerization using riboflavin (Rf). Suspensions of SG with Rf at pH values of 5.0 and 8.5 were exposed for 2 min to visible light (VL) and ultraviolet (UV) light and further characterized to determine structural changes of the different gelatin formulations. Rheology analysis showed that at pH 5, the loss modulus (G’’) was higher that the storage modulus (G’) for crosslinked samples (VL and UV light). However, at pH 8.5 G’ values increased over G’’, showing a strong crosslinking effect. Interestingly both moduli did not intersect at any point and their maximum values did not change upon cooling with respect to the gelatin suspension without light exposure, demonstrating that triple helix formation was not affected by the reaction. In fact, neither the gelation temperature nor the enthalpy values were significantly affected. Viscosity measurements confirmed the hydrogel formation using VL, showing higher viscosity values after exposure at increasing temperatures. Transmittance (T%) measurements showed an increase in T% in the suspensions after VL exposure, with only a 10% decrease compared to SG without riboflavin. For validation, the coating was sprayed in fresh salmon fillets, showing a 37% delay in spoilage and reduced weight loss. Therefore, photopolymerization of low viscosity gelatins would allow to manage viscoelasticity of the biomaterial stabilizing it as coating and preventing the deterioration of salmon fillets.

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Phase transition kinetics and rheology of gelatin-alginate mixtures

Cited by 88 publications

References 41 publications

Viscoelastic and Functional Properties of Cod-Bone Gelatin in the Presence of Xylitol and Stevioside

Viscoelastic and Functional Properties of Cod-Bone Gelatin in the Presence of Xylitol and Stevioside

Polyelectrolyte Polysaccharide–Gelatin Complexes: Rheology and Structure

Characterization and Testing of a Novel Sprayable Crosslinked Edible Coating Based on Salmon Gelatin

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