Login | Register

A mechanism for the synergistic gelation properties of gelatin B and xanthan gum aqueous mixtures

Title:

A mechanism for the synergistic gelation properties of gelatin B and xanthan gum aqueous mixtures

Wang, Chang-Sheng, Virgilio, Nick, Wood-Adams, Paula and Heuzey, Marie-Claude (2017) A mechanism for the synergistic gelation properties of gelatin B and xanthan gum aqueous mixtures. Carbohydrate Polymers . ISSN 01448617 (In Press)

[img]
Preview
Text (application/pdf)
wood-adams-2017.pdf - Accepted Version
Available under License Spectrum Terms of Access.
12MB

Official URL: http://dx.doi.org/10.1016/j.carbpol.2017.08.015

Abstract

Gelatin B and xanthan gum aqueous mixtures (GB/XG, (0.2-2%)/0.2% w/v) exhibit enhanced gelling properties compared to their pure component solutions at similar compositions. The mixed gels comprise co-localized networks of GB and XG–rich domains. Our results show that these domains are composed of intermolecular complexes and their aggregates stabilized by the neutralization effect of GB, and linked together by formation of GB triple helices. GB/XG mixtures display composition-dependent microstructural transitions: from discontinuous aggregates (GB/XG ratio ≤ 1) to a continuous GB/XG network (ratio = 2-6), followed by network fragmentation (ratio = 8-10). Increasing the GB Bloom index accelerates network formation and results in higher elastic modulus (G’), while increasing the XG molecular weight causes the opposite effect due to diffusion limitations. This work provides a set of fundamental guidelines to design novel thickeners and/or gelling agents based on proteins and polysaccharides, for food or pharmaceutical applications.

Divisions:Concordia University > Gina Cody School of Engineering and Computer Science > Mechanical and Industrial Engineering
Item Type:Article
Refereed:Yes
Authors:Wang, Chang-Sheng and Virgilio, Nick and Wood-Adams, Paula and Heuzey, Marie-Claude
Journal or Publication:Carbohydrate Polymers
Date:9 August 2017
Funders:
  • Natural Sciences and Engineering Research Council of Canada (NSERC)
Digital Object Identifier (DOI):10.1016/j.carbpol.2017.08.015
Keywords:Gelatin; Xanthan Gum; Gelation Mechanism; Synergy; Rheology; Microstructure
ID Code:982762
Deposited By: DANIELLE DENNIE
Deposited On:15 Aug 2017 14:15
Last Modified:01 Aug 2018 00:00
All items in Spectrum are protected by copyright, with all rights reserved. The use of items is governed by Spectrum's terms of access.

Repository Staff Only: item control page

Downloads per month over past year

Research related to the current document (at the CORE website)
- Research related to the current document (at the CORE website)
Back to top Back to top