Low acyl gellan gum fluid gel formation and their subsequent response with acid to impact on satiety
Low acyl gellan gum fluid gel formation and their subsequent response with acid to impact on satiety
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DOI：
10.1016/j.foodhyd.2014.07.006
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发表时间：
2015-01-01
影响因子：
10.7
通讯作者：
Norton, Ian T.
中科院分区：
文献类型：
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作者：
Bradbeer, Jennifer F.;Hancocks, Robin;Norton, Ian T.
流体凝胶已显示出在包括食品在内的许多应用中的潜力。一种这样的应用是生产自组织食品配方，这种配方利用自然的消化过程来增加饱腹感，潜在地有助于对抗肥胖。讨论了在凝胶过程中施加剪切作用而形成的低酰化结冷胶流体凝胶的形成和性质。通过直接加入盐酸，研究了低酰基结冷胶液体凝胶的酸凝胶过程，诱导了一系列的pH环境，并研究了它们对长期暴露在酸性环境中的反应，类似于胃中的条件。静止的LA结冷胶凝胶也以这种方式暴露，以与流体凝胶进行比较。流体凝胶形成后进行流变学测试，以确定结构的发展。用这些方法研究了外加剪切和酸浓度对流体凝胶体系的转变温度、粘度和分子有序性的影响。(C)2014爱思唯尔有限公司。保留所有权利。
Fluid gels have shown potential for use in numerous applications including foods. One such application is in the production of self-structuring food formulations that take advantage of natural digestive processes to increase satiety, potentially helping to combat obesity. The formation and properties of low-acyl gellan gum fluid gels, produced by applying shear during the gelation process are discussed. The acid gelation process of the low-acyl gellan gum fluid gels was investigated through the direct addition of hydrochloric acid, inducing a range of pH environments and also their response to a prolonged exposure to an acidic environment, similar to the conditions found in the stomach. Quiescent LA gellan gum gels were also exposed in this way for comparison to the fluid gels.Rheology was performed on the fluid gels after their formation to determine structure development. Using these methods, the influence of applied shear and acid concentration on the transition temperature, viscosity and molecular ordering in the fluid gel systems has been studied. (C) 2014 Elsevier Ltd. All rights reserved.