Rheological and mechanical properties of cross-linked fish gelatins

Chiou, Bor‐Sen; Avena‐Bustillos, Roberto J.; Shey, Justin; Yee, Emma; Bechtel, Peter J.; Imam, Syed H.; Glenn, Greg; Orts, William J.

doi:10.1016/j.polymer.2006.07.004

Cited by 132 publications

(98 citation statements)

References 30 publications

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“…good agreement with the study of cod skin gelatin gels by Gilsenan and Ross-Murphy (2000a) which also showed a slight dependence of G' on frequency that became less obvious as the gelatin concentration increased. Increasing the protein concentration resulted in an increased storage modulus (G') as more energy from the deformation material was stored elastically in the gel network with an increased number of intermolecular cross-links thus resulting in a more integral matrix (Comfort & Howell, 2002;Chiou et al, 2006).…”

Section: Effect Of Concentration On Frequency Sweepsmentioning

confidence: 99%

“…A number of studies on developing gelatin alternatives to mammalian gelatin have been reported including from cod skin (Gudmundsson & Hafsteinsson, 1997), horse mackerel skin (Badii & Howell, 2006), sin croaker and shortfin scad skin (Cheow et al, 2007), black and red tilapia skin (Jamilah & Harvinder, 2002), hake skin (Gomez-Guillen et al, 2002), yellowfin tuna (Chiou et al, 2006), harp seal (Arnesen & Gildberg, 2007), and cat fish (Yang et al, 2007). Similarly, in South Korea investigations on the feasibility of using chicken feet to replace cowhides for jokpyun (traditional Korean gel-type food) have been undertaken (Jun et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

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Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin

2013

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Section: Effect Of Concentration On Frequency Sweepsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin

2013

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“…Chemical and physical treatments can be applied to modify the gelatin network through cross-linking of the gelatin chains to improve gel properties (Cao, Fu, & He, 2007). Chemical cross-linking agents have been used to cross-link gelatin, including glutaraldehyde, genipin, carbodiimides, calcium salts and transglutaminase (Chiou et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties of gelatin gels from walleye pollock (Theragra chalcogramma) skin cross-linked by gallic acid and rutin

Yan

Zhao

et al. 2011

Food Hydrocolloids

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“…Although an understanding of the aggregation process is very important, the effect of cross-links remains to be clarified (Chiou et al, 2006;Senff and Richtering, 2000). concentrations.…”

Section: Einstein Equation and The Krieger-dougherty Equation To Soymentioning

confidence: 99%

Rheological Analysis of the Aggregation Behavior of a Soymilk Colloidal System

Idogawa

Fujii

2015

FSTR

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The applicability of Einstein's and Krieger-Dougherty's theories of viscosity was examined using soymilk. Under dilute conditions, the relative viscosity of the emulsion with suspended oil bodies was proportional to the volume fraction of oil bodies, and the slope increased to greater than 2.5. Under concentrated conditions, the oil body suspension showed a Krieger-Dougherty-like dependency on volume fraction. The oil bodies in soymilk behaved as suspended substances and it was possible for us to predict the relative viscosity from the volume fraction of oil bodies. We also focused on the coagulation of soymilk by magnesium chloride and examined the validity of the novel viscous model, combining the extended Einstein equation and the Krieger-Dougherty equation, on the effect of crosslinkers. At 10℃ and 25℃, the equation could be applied to various soymilk samples. In addition, the viscosity during coagulation could be predicted when the parameter h c of the dispersion system was utilized.Keywords: soymilk, einstein, Krieger-Dougherty, rheology, oil body, suspension IntroductionSoymilk production has increased because of the heightened consumer interest in the functionality of this protein-laden beverage.There has been a significant amount of research published about soybean proteins (Mori et al., 1986;Thanh and Shibasaki, 1977;Yuan et al., 2009) and soybean protein isolates as new food materials (Campbell et al., 2009;Fukushima, 2001). However, very little information about the physicochemical properties of soymilk is available (Nik et al., 2008;Nsofor and Osuji, 1997;Ringgenberg et al., 2012). Understanding the physicochemical properties of soymilk, including viscosity, is required in the development of soymilk products. Viscosity equations were developed in order to predict viscosity in colloidal food systems. Viscosity is a physical property that can be effectively utilized in characterizing the effect of quality control of a manufacturing process or mechanical and thermal processing. Soymilk is a colloidal system produced as an extract from swelled and ground soybeans; therefore, almost all of the components (protein, lipid, and saccharides) of the soybean seeds are present in the soymilk (Shurtleff and Aoyagi, 2000). It was reported that about 70% of the lipids in soybeans were extracted to the soymilk (Poysa and Woodrow, 2002). Dispersed substances consist of oil bodies and protein particles and the dispersion medium is the liquid containing the dissolved proteins, sugars, and minerals such as potassium. Oil bodies consist of a triacylglycerol (TAG) matrix core surrounded by a layer of phospholipids and intrinsic oleosin (Li et al., 2001;Tzen and Huang, 1992). The average particle diameter of an oil body in soymilk is approx. 250 nm (Iwanaga et al., 2007). Oil bodies containing soymilk lipids were stabilized by the presence of oleosin and phospholipids on their surface (Chen and Ono, 2010).Einstein developed a theory for the viscosity of a dilute suspension of small hard spheres in a continuous fluid (Eins...

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Rheological and mechanical properties of cross-linked fish gelatins

Cited by 132 publications

References 30 publications

Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin

Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin

Physicochemical properties of gelatin gels from walleye pollock (Theragra chalcogramma) skin cross-linked by gallic acid and rutin

Rheological Analysis of the Aggregation Behavior of a Soymilk Colloidal System

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