Acid gelation of low acyl gellan gum relevant to self-structuring in the human stomach
Acid gelation of low acyl gellan gum relevant to self-structuring in the human stomach
复制标题
低酰基结冷胶的酸凝胶化与人胃中的自我结构相关
DOI：
10.1016/j.foodhyd.2010.10.007
复制
发表时间：
2011
影响因子：
10.7
通讯作者：
Norton A
中科院分区：
文献类型：
--
作者：
Norton A
本研究的目的是探讨低酰基结冷胶的体外酸诱导凝胶化。研究了各种代谢相关的pH环境和水胶体浓度。这些导致了非常不同的酸结构，其特征在于纹理分析，与杨氏模量和体积模量和工作的失败被报道。酸凝胶的结构取决于其生产过程中使用的pH和水胶体浓度（c），在pH 3和4之间具有最大的凝胶强度。杨氏模量和体积模量数据都表明，存在凝胶化发生的临界浓度，并且随着结冷胶浓度的增加，两个参数值都显示出逐渐增加（其似乎低于c2依赖性）。最后，这些酸性结构也在生产后评估了它们对长期暴露于酸性（pH 1）、胃样环境的反应。暴露于酸浴表明，如果最初在pH 3下产生，则凝胶结构保持不受影响，但是对于在pH 4和pH 5下产生的那些凝胶显示出强度增加，而对于最初在pH 2下产生的凝胶显示出强度降低。总体而言，这里提出的研究结果是有希望的，因为它们清楚地表明，结冷酸凝胶的结构化和解构可以在类似于餐后和餐后胃中存在的酸性环境中控制。
The aim of this study was to investigate the in vitro acid-induced gelation of low acyl gellan gum. Various metabolically relevant pH environments and hydrocolloid concentrations were investigated. These resulted in very different acid structures, which were characterised by texture analysis, with Young’s and bulk moduli and work of failure being reported. The structures of the acid gels were shown to depend upon the pH and hydrocolloid concentration (c) used during their production, with a maximum in gel strength between pH 3 and 4. Both the Young’s and bulk moduli data suggest that there is a critical concentration for gelation to occur, and both parameter values displayed a gradual increase (which appears to be lower than a c2dependency) as the gellan concentration was increased. Finally, these acid structures were also assessed post-production in terms of their response to prolonged exposure to an acidic (pH 1), stomach-like, environment. Exposure to the acid bath showed that the gel structure remains unaffected if it was originally produced at pH 3, but showed an increase in strength for those gels produced at pH 4 and pH 5 and a decrease for the gels initially produced at pH 2. Overall the findings presented here are promising as they clearly demonstrate that structuring as well as de-structuring of gellan acid gels can be controlled at acidic environments similar to those that are present in the stomach during and post-meal consumption.
登录
查看更多内容
通过连续压缩-减压循环测定凝胶的弹性
DOI：
--
发表时间：
1991
期刊：
影响因子：
--
作者：
G. Kaletunç;M. Normand;A. Nussinovitch;M. Peleg
通讯作者：
M. Peleg
凝胶态聚（1,4-己糖醛酸盐）的性质。
DOI：
--
发表时间：
1972
期刊：
影响因子：
--
作者：
O. Smidsrod;A. Haug;Bjorn Lian;A. Huhtikangas;W. B. Pearson;V. Meisalo
通讯作者：
V. Meisalo
从简单到复杂的水胶体细胞固体
DOI：
--
发表时间：
2004
期刊：
影响因子：
--
作者：
P. Williams;G. Phillips;A. Nussinovitch
通讯作者：
A. Nussinovitch
使用准静态和动态方法表征藻酸盐凝胶
DOI：
--
发表时间：
2007
期刊：
影响因子：
--
作者：
M. Moresi;M. Bruno
通讯作者：
M. Bruno
影响因子：
8.9
作者：
I. Norton;S. Moore;P. Fryer
通讯作者：
P. Fryer