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Effect of cooling-heating rate on sol-gel transformation of fish gelatin-gum arabic complex coacervate phase
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Anvari, Mohammad | - |
dc.contributor.author | Chung, Donghwa | - |
dc.date.accessioned | 2017-04-25T07:46:57Z | - |
dc.date.available | 2017-11-28T11:28:21Z | - |
dc.date.created | 2018-01-10 | - |
dc.date.issued | 2016-10 | - |
dc.identifier.citation | International Journal of Biological Macromolecules, Vol.91, pp.450-456 | - |
dc.identifier.issn | 0141-8130 | - |
dc.identifier.uri | https://hdl.handle.net/10371/117524 | - |
dc.description.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 | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | Elsevier BV | - |
dc.title | Effect of cooling-heating rate on sol-gel transformation of fish gelatin-gum arabic complex coacervate phase | - |
dc.type | Article | - |
dc.contributor.AlternativeAuthor | 정동화 | - |
dc.identifier.doi | 10.1016/j.ijbiomac.2016.05.096 | - |
dc.citation.journaltitle | International Journal of Biological Macromolecules | - |
dc.identifier.wosid | 000382339200051 | - |
dc.identifier.scopusid | 2-s2.0-84973470304 | - |
dc.description.srnd | OAIID:RECH_ACHV_DSTSH_NO:T201604263 | - |
dc.description.srnd | RECH_ACHV_FG:RR00200001 | - |
dc.description.srnd | ADJUST_YN: | - |
dc.description.srnd | EMP_ID:A079994 | - |
dc.description.srnd | CITE_RATE:3.138 | - |
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 | 456 | - |
dc.citation.startpage | 450 | - |
dc.citation.volume | 91 | - |
dc.description.isOpenAccess | N | - |
dc.contributor.affiliatedAuthor | Chung, Donghwa | - |
dc.identifier.srnd | T201604263 | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | BETA-LACTOGLOBULIN | - |
dc.subject.keywordPlus | RHEOLOGICAL PROPERTIES | - |
dc.subject.keywordPlus | AQUEOUS-SOLUTIONS | - |
dc.subject.keywordPlus | WHEY-PROTEIN | - |
dc.subject.keywordPlus | MIXED GELS | - |
dc.subject.keywordPlus | BEHAVIOR | - |
dc.subject.keywordPlus | TEMPERATURE | - |
dc.subject.keywordPlus | MIXTURE | - |
dc.subject.keywordAuthor | Fish gelatin-gum Arabic coacervate gel | - |
dc.subject.keywordAuthor | Rheology | - |
dc.subject.keywordAuthor | Dynamic moduli | - |
dc.subject.keywordAuthor | Stress relaxation | - |
dc.subject.keywordAuthor | Cooling rate | - |
dc.subject.keywordAuthor | Heating rate | - |
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