Effect of cooling-heating rate on sol-gel transformation of fish gelatin-gum arabic complex coacervate phase
Effect of cooling-heating rate on sol-gel transformation of fish gelatin-gum arabic complex coacervate phase
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DOI：
10.1016/j.ijbiomac.2016.05.096
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发表时间：
2016-10-01
影响因子：
8.2
通讯作者：
Chung, Donghwa
中科院分区：
文献类型：
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作者：
Anvari, Mohammad;Chung, Donghwa
本研究的目的是利用流变学测量来表征不同冷却和加热速率对鱼明胶 (FG)-阿拉伯树胶 (GA) 复合凝聚相凝胶化的影响。对于在10℃下制备的凝聚相，随着冷却或加热速率的增加，胶凝温度、熔融温度、凝胶强度和应力松弛降低，然而，在0.05℃/min的最高冷却速率下没有观察到凝胶化。对于在 30 摄氏度下制备的凝聚层相也获得了类似的趋势，但在 0.033 或 0.05 摄氏度/分钟的冷却速率下没有发生凝胶化。结果表明，FG-GA 凝聚层凝胶的流变特性高度依赖于冷却过程，在较慢的冷却过程中会形成更热稳定且更强的凝胶。这可能是因为在较慢的冷却速率下，分子重排程度较高，氢键较多，并且在凝胶网络中形成了较大的连接区。然而，在不同冷却速率下获得的所有FG-GA凝聚层凝胶都被归类为弱物理凝胶。 (C) 2016 Elsevier B.V. 保留所有权利。
The objective of this study was to characterize influence of different cooling and heating rates on gelation of fish gelatin (FG)-gum arabic (GA) complex coacervate phase using rheological measurements. For the coacervate phase prepared at 10 degrees C, the gelling temperature, melting temperature, gel strength, and stress relaxation decreased with increasing cooling or heating rate, however, no gelation was observed at the highest cooling rate of 0.05 degrees C/min. Similar trends were obtained for the coacervates phase prepared at 30 degrees C, but the gelation did not occur at a cooling rate of 0.033 or 0.05 degrees C/min. The results indicated that rheological properties of FG-GA coacervate gels were highly dependent to the cooling process, where more thermos-stable and stronger gels formed at slower cooling. This was probably because of higher degree of molecular rearrangements, more hydrogen bindings, and formation of greater junction zones into the gel network at slower cooling rates. However, all of the FG-GA coacervate gels obtained at different cooling rates were classified as a weak physical gel. (C) 2016 Elsevier B.V. All rights reserved.