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Dynamic rheological and structural characterization of fish gelatin - Gum arabic coacervate gels cross-linked by tannic acid
DC Field | Value | Language |
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dc.contributor.author | Anvari, Mohammad | - |
dc.contributor.author | Chung, Donghwa | - |
dc.date.accessioned | 2017-04-25T07:45:52Z | - |
dc.date.available | 2017-11-28T11:03:26Z | - |
dc.date.created | 2018-01-10 | - |
dc.date.issued | 2016-10 | - |
dc.identifier.citation | Food Hydrocolloids, Vol.60, pp.516-524 | - |
dc.identifier.issn | 0268-005X | - |
dc.identifier.uri | https://hdl.handle.net/10371/117444 | - |
dc.description.abstract | The propose of this study was to investigate the rheological and structural properties of fish gelatin (FG)-gum arabic (GA) complex coacervate gels treated with oxidized or non-oxidized tannic acid (OX-TA or NO-TA, respectively) at different concentrations ranged from 0.0 to 0.3% (v/v), using compositional, dynamic oscillatory rheological, and Fourier transform infrared (FTIR) analyses. The results revealed that the degree of NO-TA incorporation for cross-linking with FG via hydrogen bindings into the system was more pronounced than affinity of OX-TA for reaction through covalent bindings as evidenced by greater loss in volume fraction, moisture content, and biopolymer content values into the FG-GA coacervate phase. FTIR analysis showed addition of NO-TA led to more molecular disorder into the system, so that higher concentrations (0.2 and 0.3%) of the cross-linker disrupted electrostatic interactions through formation of stronger hydrogen bindings with proteins. Rheological results mentioned that addition and enhancement of (NO- or OX-) TA concentration improved gelling ability and mechanical properties of the FG-GA coacervate gels. However, frequency sweep test results implied that all the gels obtained can be classified as weak gels with shear-thinning behavior. Based on weak gel model, the gels obtained by treated FG-GA coacervates with NO-TA had more developed network structures and stronger intermolecular connectivities than those of obtained by the coacervates modified by OX-TA. The results of the current study provide basic knowledge necessary for the use of reinforced FG-GA complex coacervate gels in many useful applications, such as microencapsulation and hydrogel formation, in food and pharmaceutical industries. (C) 2016 Elsevier Ltd. All rights reserved. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | Elsevier BV | - |
dc.title | Dynamic rheological and structural characterization of fish gelatin - Gum arabic coacervate gels cross-linked by tannic acid | - |
dc.type | Article | - |
dc.contributor.AlternativeAuthor | 정동화 | - |
dc.identifier.doi | 10.1016/j.foodhyd.2016.04.028 | - |
dc.citation.journaltitle | Food Hydrocolloids | - |
dc.identifier.wosid | 000377304700057 | - |
dc.identifier.scopusid | 2-s2.0-84964556399 | - |
dc.description.srnd | OAIID:RECH_ACHV_DSTSH_NO:220162015000794002 | - |
dc.description.srnd | RECH_ACHV_FG:RR00200001 | - |
dc.description.srnd | ADJUST_YN: | - |
dc.description.srnd | EMP_ID:A079994 | - |
dc.description.srnd | CITE_RATE:3.858 | - |
dc.description.srnd | DEPT_NM:국제농업기술학과 | - |
dc.description.srnd | EMAIL:dchung@snu.ac.kr | - |
dc.description.srnd | SCOPUS_YN:Y | - |
dc.description.srnd | CONFIRM:Y | - |
dc.citation.endpage | 524 | - |
dc.citation.startpage | 516 | - |
dc.citation.volume | 60 | - |
dc.description.isOpenAccess | N | - |
dc.contributor.affiliatedAuthor | Chung, Donghwa | - |
dc.identifier.srnd | 220162015000794002 | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | MECHANICAL-PROPERTIES | - |
dc.subject.keywordPlus | COMPLEX COACERVATION | - |
dc.subject.keywordPlus | PROTEIN | - |
dc.subject.keywordPlus | GLUTARALDEHYDE | - |
dc.subject.keywordPlus | COLLAGEN | - |
dc.subject.keywordPlus | LINKING | - |
dc.subject.keywordPlus | LACCASE | - |
dc.subject.keywordPlus | FILMS | - |
dc.subject.keywordAuthor | Fish gelatin - gum arabic coacervate gel | - |
dc.subject.keywordAuthor | Tannic acid | - |
dc.subject.keywordAuthor | Cross-linker | - |
dc.subject.keywordAuthor | Gel strength | - |
dc.subject.keywordAuthor | Rheology | - |
dc.subject.keywordAuthor | Fourier transform infrared | - |
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