Texture profile and turbidity of gellan/gelatin mixed gels |
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| Affiliation: | 1. Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA;2. Department of Food Science and Technology, DalTech, Dalhousie University, Halifax, NS, Canada B3J 2X4;1. College of Food Engineering, Beibu Gulf University, No. 12, Binhai Road, Qinzhou 535011, Guangxi, China;2. Guangxi Botanical Garden of Medicinal Plants, No. 189, Changgang Road, Nanning 530023, Guangxi, China;3. College of Light Industry and Food Engineering, Guangxi University, No. 100, Daxue Road, Nanning 530004, Guangxi, China;1. The Key Laboratory of Leather Chemistry and Engineering of Ministry of Education, Sichuan University, Chengdu 610065, PR China;2. College of Materials Engineering, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China;3. National Engineering Laboratory for Clean Technology of Leather Manufacture, Sichuan University, Chengdu 610065, PR China;1. Top Institute Food & Nutrition (TIFN), PO Box 557, 6700 AN Wageningen, The Netherlands;2. Department of Radiation, Science and Technology, Delft University of Technology, Mekelweg 15, 2629 JB Delft, The Netherlands;3. TNO, PO Box 360, 3700 AJ Zeist, The Netherlands;4. Food and Biobased Research Wageningen University and Research Centre, PO Box 8129, 6700 EV Wageningen, The Netherlands;5. Laboratory of Physics and Physical Chemistry of Foods, Wageningen University and Research Centre, PO Box 8129, 6700 EV Wageningen, The Netherlands;1. Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan, Semanan, Iran;2. Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia;1. Top Institute Food & Nutrition (TIFN), PO Box 557, 6700, AN, Wageningen, The Netherlands;2. TNO, PO Box 360, 3700, AJ, Zeist, The Netherlands;3. Wageningen University and Research Centre, Laboratory of Physics and Physical Chemistry of Foods, PO Box 8129, 6700, EV, Wageningen, The Netherlands;4. ProtIn Consultancy, Nepveulaan 112, 3705, LG, Zeist, The Netherlands;5. NIZO Food Research, PO Box 20, 6710, BA, Ede, The Netherlands |
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| Abstract: | The effect of gellan (1.6–0.2%) to gelatin (0–1.4%) ratio and calcium ion concentration (0–30 mM) on the textural properties and turbidity of gellan/gelatin mixed gels was examined using instrumental Texture Profile Analysis (TPA) and spectrophotometry. Hardness of the mixed gels decreased as the proportion of gellan decreased. Hardness increased with increasing calcium ions until calcium concentration reached a critical level, after which further increases in calcium resulted in a reduction of hardness. Brittleness, springiness and cohesiveness were very sensitive to low levels of added calcium (0–10 mM), but less sensitive to higher calcium concentrations and gellan/gelatin ratio. In general, the addition of calcium ions caused gels to be more brittle and less cohesive and springy. Decreasing gellan to gelatin ratio caused an increase in gel turbidity at lower calcium ion levels (2–4 mM) and a decrease in turbidity at high calcium levels (20–30 mM). Maximum turbidity was observed in 0.6% gellan–1.0% gelatin gels without added calcium. The results of this study suggested a weak positive interaction between gellan and gelatin when no calcium was added, whereas at higher calcium levels gellan formed a continuous network and gelatin a discontinuous phase. |
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