Structural aspects and phase behaviour in deacylated and high acyl gellan systems

Mechanical and optical characterization of gelled matrices during storage

“…In the present work, increasing LAG content produced a firmer gel matrix that could hinder the partial breakup of the structure and decrease the overshoot height leading to a strain thinning behavior due to layers sliding past each other in the flow direction. This behavior is in agreement with several authors who reported an increase in gel brittleness with increasing the low acyl gellan content (Bradbeer, G. Lorenzo et al / Carbohydrate Polymers xxx (2014) xxx-xxx Hancocks, Spyropoulos, & Norton, 2014;Foo, Liong, & Easa, 2013;Kasapis et al, 1999;Sworn, 2000).…”

“…The storage modulus was practically a decade higher than the loss modulus over the entire frequency range. This is a typical behavior of rigid systems with a hard and brittle structure previously described by several authors (Huang, Tang, Swanson, & Rasco, 2003;Kasapis et al, 1999;Lorenzo, Zaritzky, & Califano, 2011b;Rodrıíguez-Hernández et al, 2003).…”

Gelatin alternatives for the food industry

“…However, it has been demonstrated using dierential scanning calorimetry and rheological measurements that mixtures of the HA and LA forms exhibit two separate conformational transitions at temperatures coincident with the individual components [6,10]. No evidence for the formation of double helices involving both HA and LA molecules was found.…”

Hydrocolloid Gums – Their Role and Interactions in Foods

“…There have been instances reported for mixtures not too dissimilar to those showing evidence for IPN formation, which have been shown to phase separate (segregation into two phases), where the initiator for phase separation is the ordering and gelation of one of the two constituent hydrocolloids. Kasapis et al (1999) and Lundin et al (1999) have shown that this is the case for mixtures of the same polymer type such as for mixtures of high and low acyl gellan and iota-and kappa-carrageenan, respectively. Loren et al (2001) followed quenched mixtures of gelatin and maltodextrin and found that phase separation was initiated when a certain amount of gelatin helices had been formed during ordering.…”