The effect of thermal history on the elasticity of K-type gellan gels

Nitta, Yoko; Yoshimura, Michihiro; Nishinari, Katsuyoshi

doi:10.1016/j.carbpol.2014.06.084

Cited by 14 publications

(8 citation statements)

References 25 publications

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“…It is well known that the gel strength of a cold-set gel such as agarose (Mohammed et al 1998), gelatine (Michon et al 1997) and so on becomes stronger when the cooling rate is lowered. Similar tendency was observed recently for gellan (Nitta et al 2014).…”

Section: Regulation Of Texture By Temperature and Time Controlsupporting

confidence: 91%

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The Food Colloid Principle in the Design of Elderly Food

Nishinari

Takemasa

Brenner

et al. 2016

Journal of Texture Studies

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It is necessary to control the rheological properties of bolus to prevent aspiration. To know the risk of aspiration for each person with difficulty in mastication and swallowing, it will be effective to use a test fluid which enables doctors to judge the safe range of the viscosity based on videofluorography. Since the knowledge of dominant factors which govern rheology is required, effects of shear rate, cooling rate, concentration of polysaccharides, coexisting seasonings on viscosity and viscoelasticity are overviewed. Since chemical senses are also known to affect the swallowing behavior, the relation between texture and flavor release is described briefly. Mixture of polysaccharides, proteins and fluid gels are overviewed as texture modifiers. Acoustic analysis of swallowing, extrusion method, a falling needle viscometer, tribological study on frictional coefficient of bolus are also described as each method is expected to be a useful tool to understand the complicated aspect of the disorder in mastication and deglutition. Mastication and swallowing of minced foods and model food gels are also described. Finally, the importance of the communication and collaboration between different disciplines is emphasized. Practical Applications Polysaccharides have been used to modify the texture of foods. It is necessary to know how these polysaccharides influence the swallowing behavior to design foods for elderly. Since the texture of foods is influenced by taste, aroma and conversely these are influenced by texture, the knowledge on the relation between texture and flavor release is crucial to manipulate the foods to reduce the risk of aspiration. Some examples which are expected to be helpful to design foods for elderly are shown.

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Section: Regulation Of Texture By Temperature and Time Controlsupporting

confidence: 91%

“…Gellan-4 and gellan-1 are different fractions. Self-standing gels of 1.6% gellan-4 could not be formed on rapid cooling and thus a stress-strain curve could not be observed (Nitta et al 2014).…”

Section: Regulation Of Texture By Temperature and Time Controlmentioning

confidence: 99%

The Food Colloid Principle in the Design of Elderly Food

Nishinari

Takemasa

Brenner

et al. 2016

Journal of Texture Studies

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“…Rheometry is also a common method for the mechanical characterization of polysaccharide hydrogels. Due to the prevalence of polysaccharides in food preparation, as thickeners and texturizers for example, rheometry of polysaccharide gels has also been reviewed in detail elsewhere (65-67). With growing interest in utilizing polysaccharide-based hydrogels as biomaterials, many new polysaccharide materials and polysaccharide blends have been characterized by rheometry.…”

Section: Mechanical Testing In Biomaterials Researchmentioning

confidence: 99%

Using small-angle scattering techniques to understand mechanical properties of biopolymer-based biomaterials

Hyland

Taraban

2013

Soft Matter

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The design and engineering of innovative biopolymer-based biomaterials for a variety of biomedical applications should be based on the understanding of the relationship between their nanoscale structure and mechanical properties. Down the road, such understanding could be fundamental to tune the properties of engineered tissues, extracellular matrices for cell delivery and proliferation/differentiation, etc. In this tutorial review, we attempt to show in what way biomaterial structural data can help to understand the bulk material properties. We begin with some background on common types of biopolymers used in biomaterials research, discuss some typical mechanical testing techniques and then review how others in the field of biomaterials have utilized small-angle scattering for material characterization. Detailed examples are then used to show the full range of possible characterization techniques available for biopolymer-based biomaterials. Future developments in the area of material characterization by small-angle scattering will undoubtedly facilitate the use of structural data to control the kinetics of assembly and final properties of prospective biomaterials.

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“…Gellan is known as texture modifier (it intensifies products quality through thickening, gelling, diminution of undesired water-releasing tendency, and is a good stabilizer of emulsions and suspensions) in cooking, cosmetics and pharmaceutical industr y. It is also one of the few polysaccharides that has the ability to form a gel even at concentrations smaller than 1%, while most of polysaccharides do not form gels [37]. The gels formed of gellan in the presence of adequate quantities of cations are transparent and heat-resistant within a wide pH range.…”

Section: Gellanmentioning

confidence: 99%

“…Measurements of light dispersion and osmotic pressure have shown that gellan modifies from two individual chains to a single chain, being doubled by alpha-helix chains when heated [37]. Rheological measurements led to the conclusion that gel formation occurs after the phase transition in alpha helix at an additional cooling and under certain conditions [36].…”

Section: Gellanmentioning

confidence: 99%

Fibrous Polymers in Textile Prospect for Tissue Engineering Development

Radu¹,

Danila²,

Sandu³

et al. 2017

Rev. Chim.

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Tissue engineering as an interdisciplinary field implies fibrous polymers as extracellular matrix as biologic support. The paper is a review on basic lines of the answer of textiles items at the biologic complex action. One carries out the evolution usage of the following polysaccharide supports: cellulose, gellan, pullulan, chitosan, hyaluronic acid, as well the collagen as a protein representative for a potential usage in an extracellular matrix. One presents the advantages and drawbacks adjusted to an online system and to new procedures available to develop a biologic structure on a textile support according with the main achievements reported in the literature of last years.

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The effect of thermal history on the elasticity of K-type gellan gels

Cited by 14 publications

References 25 publications

The Food Colloid Principle in the Design of Elderly Food

The Food Colloid Principle in the Design of Elderly Food

Using small-angle scattering techniques to understand mechanical properties of biopolymer-based biomaterials

Fibrous Polymers in Textile Prospect for Tissue Engineering Development

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