کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
605678 | 880356 | 2009 | 7 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Gelation behaviour of gelatin and alginate mixtures Gelation behaviour of gelatin and alginate mixtures](/preview/png/605678.png)
Mixtures of alginate and gelatin were studied by rheology as a function of different parameters, such as temperature, biopolymer concentrations, calcium concentration and ionic strength. In particular conditions, the formation of a mixed gel of alginate and gelatin is obtained. A slow release of calcium ions leads first to an irreversible alginate gel and cooling results in a reversible gelatin gel. Depending on experimental conditions, non-linear behaviours upon gelation of alginate occur and a collapse of alginate gel is directly observable by rheology. These trends are favoured between 35 and 45 °C, by a high total biopolymer concentration or a high calcium concentration and ionic strength. Different mechanisms could be responsible for this collapse, such as a competition between alginate gelation and phase separation in the biopolymer mixture or an over-association of alginate chains at high Ca2+ concentration, favoured by the presence of gelatin.
Journal: Food Hydrocolloids - Volume 23, Issue 4, June 2009, Pages 1074–1080