Browse

Dynamic rheological and structural characterization of fish gelatin - Gum arabic coacervate gels cross-linked by tannic acid

DC Field Value Language
dc.contributor.authorAnvari, Mohammaden
dc.contributor.authorChung, Donghwa-
dc.date.accessioned2017-04-25T07:45:52Z-
dc.date.available2017-11-28T11:03:26Z-
dc.date.issued2016-10-
dc.identifier.citationFood Hydrocolloids, Vol.60, pp. 516-524-
dc.identifier.issn0268-005X-
dc.identifier.urihttps://hdl.handle.net/10371/117444-
dc.description.abstractThe 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 modifieden
dc.language.isoen-
dc.publisherELSEVIER SCI LTDen
dc.subjectDynamic rheological and structural characterization of fish gelatin - Gum arabic coacervate gels cross-linked by tannic aciden
dc.subject자연과학en
dc.subjectFish gelatin – gum arabic coacervate gel-
dc.subjectTannic acid-
dc.subjectCross-linker-
dc.subjectGel strength-
dc.subjectRheology-
dc.subjectFourier transform infrared-
dc.titleDynamic rheological and structural characterization of fish gelatin - Gum arabic coacervate gels cross-linked by tannic aciden
dc.typeArticle-
dc.contributor.AlternativeAuthor정동화-
dc.identifier.doi10.1016/j.foodhyd.2016.04.028-
dc.citation.journaltitleFood Hydrocolloids-
dc.description.srndOAIID:RECH_ACHV_DSTSH_NO:220162015000794002-
dc.description.srndRECH_ACHV_FG:RR00200001-
dc.description.srndADJUST_YN:-
dc.description.srndEMP_ID:A079994-
dc.description.srndCITE_RATE:3.858-
dc.description.srndDEPT_NM:국제농업기술학과-
dc.description.srndEMAIL:dchung@snu.ac.kr-
dc.description.srndSCOPUS_YN:Y-
dc.description.srndCONFIRM:Y-
dc.identifier.rimsid10175-
dc.identifier.srnd220162015000794002-
dc.type.rimsART-
Appears in Collections:
Graduate School of International Agricultural Technology (국제농업기술대학원)Dept. of International Agricultural Technology (국제농업기술학과)Journal Papers (저널논문_국제농업기술학과)
Files in This Item:
There are no files associated with this item.
  • mendeley

Items in S-Space are protected by copyright, with all rights reserved, unless otherwise indicated.

Browse