Gelation behaviour of gelatin and alginate mixtures |
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Authors: | Maud Panouillé ,Vé ronique Larreta-Garde |
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Affiliation: | Laboratoire ERRMECe, UFR Sciences et Techniques, Université de Cergy-Pontoise, 2 avenue Adolphe Chauvin BP222, 95302 Pontoise cedex, France |
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Abstract: | Mixtures of alginate and gelatin were studied by rheology as a function of different parameters, such as temperature, biopolymer concentrations, calcium concentration and ionic strength. In particular conditions, the formation of a mixed gel of alginate and gelatin is obtained. A slow release of calcium ions leads first to an irreversible alginate gel and cooling results in a reversible gelatin gel. Depending on experimental conditions, non-linear behaviours upon gelation of alginate occur and a collapse of alginate gel is directly observable by rheology. These trends are favoured between 35 and 45 °C, by a high total biopolymer concentration or a high calcium concentration and ionic strength. Different mechanisms could be responsible for this collapse, such as a competition between alginate gelation and phase separation in the biopolymer mixture or an over-association of alginate chains at high Ca2+ concentration, favoured by the presence of gelatin. |
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Keywords: | Alginate Gelatin Mixed gel Gelation Phase separation Rheology |
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