Self-structuring foods based on acid-sensitive low and high acyl mixed gellan systems to impact on satiety.
Self-structuring foods based on acid-sensitive low and high acyl mixed gellan systems to impact on satiety.
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DOI：
10.1016/j.foodhyd.2013.07.014
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发表时间：
2014-03
影响因子：
10.7
通讯作者：
Norton IT
中科院分区：
文献类型：
--
作者：
Bradbeer JF;Hancocks R;Spyropoulos F;Norton IT
本研究探讨了两种生物聚合物的混合体系的体外酸诱导凝胶化;低酰基和高酰基结冷胶。流变学和纹理分析表明，这些混合凝胶显示纹理之间的材料性能表现出的低和高酰基的变体。DSC分析表明，低酰基和高酰基形式的混合物在与每个单独的生物聚合物一致的温度下表现出两个独立的构象转变。研究了各种代谢相关的pH环境和水胶体浓度。这些导致非常不同的酸凝胶结构，其特征在于通过质地分析。的酸性凝胶的结构被证明取决于pH值，水胶体的浓度和比例的每种生物聚合物在其生产过程中使用。这些混合结冷胶结构的选择进行了评估后生产的长期暴露于酸性（pH 1），胃样，环境的反应。这导致凝胶强度的显著增加，而与生物聚合物比例无关。高酰基结冷胶对酸的敏感性较低，并且随后在高酰基结冷胶占总生物聚合物的比例大于60%时没有观察到酸凝胶化的证据。本文所述的研究结果表明，混合结冷酸凝胶的结构化和结构化可以在酸性环境中控制，类似于食物消耗后胃中存在的酸性环境。制备了低酰基结冷胶和高酰基结冷胶的混合体系。混合凝胶具有单独的任一变体的中间性质。体外酸诱导凝胶化的混合系统进行了研究。结构取决于pH值，水胶体浓度和生物聚合物分数。生产后暴露于酸性环境显著增加了凝胶强度。
This study investigated the in vitro acid-induced gelation of mixed systems of two biopolymers; low acyl and high acyl gellan gum. Rheological and texture analysis showed that these mixed gels displayed textures that lay between the material properties exhibited for the low and high acyl variants. DSC analysis showed that mixtures of the low acyl and high acyl forms exhibit two separate conformational transitions at temperatures coincident with each of the individual biopolymers. Various metabolically relevant pH environments and hydrocolloid concentrations were investigated. These resulted in very different acid gelled structures, which were characterised by texture analysis. The structures of the acid gels were shown to depend upon the pH, hydrocolloid concentration and proportion of each biopolymer used during their production. A selection of these mixed gellan structures were assessed post-production in terms of their response to prolonged exposure to an acidic (pH 1), stomach-like, environment. This resulted in a significant increase in the gel strength, regardless of the biopolymer proportions. The high acyl gellan was less acid-sensitive, and subsequently no evidence of acid gelation was observed with high acyl gellan at a proportion greater than 60% of the total biopolymer. The findings presented here demonstrate that structuring as well as de-structuring of mixed gellan acid gels can be controlled in acidic environments similar to those that are present in the stomach after food consumption. Mixed systems of low acyl and high acyl gellan gum were prepared. The mixed gels had properties intermediate to either variant alone. In vitro acid-induced gelation of the mixed systems was investigated. Structures were dependent on pH, hydrocolloid concentration and biopolymer fraction. Post-production exposure to an acidic environment increased gel strength markedly.