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Effect of cooling-heating rate on sol-gel transformation of fish gelatin-gum arabic complex coacervate phase

Cited 6 time in Web of Science Cited 9 time in Scopus
Authors
Anvari, Mohammad; Chung, Donghwa
Issue Date
2016-10
Publisher
ELSEVIER SCIENCE BV
Citation
International Journal of Biological Macromolecules, Vol.91, pp. 450-456
Keywords
Effect of cooling-heating rate on sol-gel transformation of fish gelatin-gum arabic complex coacervate phase자연과학Fish gelatin-gum Arabic coacervate gelRheologyDynamic moduliStress relaxationCooling rateHeating rate
Abstract
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.
ISSN
0141-8130
Language
English
URI
https://hdl.handle.net/10371/117524
DOI
https://doi.org/10.1016/j.ijbiomac.2016.05.096
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Graduate School of International Agricultural Technology (국제농업기술대학원)Dept. of International Agricultural Technology (국제농업기술학과)Journal Papers (저널논문_국제농업기술학과)
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