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
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
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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 1168â¯Â±â¯175â¯nm, and the zeta potential was â3.8â¯Â±â¯0.8â¯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
Journal: Journal of Food Engineering - Volume 239, December 2018, Pages 92-103
نویسندگان
Li Cheng Sow, Jia Min Nicole Chong, Qiu Xu Liao, Hongshun Yang,