کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6664388 1427062 2018 48 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of κ-carrageenan on the structure and rheological properties of fish gelatin
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Effects of κ-carrageenan on the structure and rheological properties of fish gelatin
چکیده انگلیسی
Fish gelatin (FG) and κ-carrageenan (KC) were mixed to simulate the physicochemical properties of porcine gelatin (PG). The effects of the mixing ratio between FG and KC on the interaction, structure, and rheological properties of FG were investigated. The maximum associative interaction occurred at the critical mixing ratio of KC:FG (w/w) at 4:96, where the median particle size (D50) of the FG-KC coacervates was 1168 ± 175 nm, and the zeta potential was −3.8 ± 0.8 mV. Interestingly, the rheological properties of the mixed gel (KC:FG at 4:96) matched those of PG, including the melting temperature (Tm), gelling temperature (Tg), dynamic consistency factor (Kf), and instantaneous compliance (J0). The relationship between structure and physicochemical properties was proposed as a schematic model. The associative interaction between FG and KC was critical for FG's modification and could be applied to improve FG's rheological properties towards PG.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 239, December 2018, Pages 92-103
نویسندگان
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