Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels

Chang, Yuanyuan; Liu, Dong; Wang, Lijun; Bi, Chong‐hao; Adhikari, Benu

doi:10.1016/j.carbpol.2014.02.089

Cited by 99 publications

(52 citation statements)

References 26 publications

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“…When the concentration of NaOH was higher than 0.06 g/mL; however, the increase in DS was slowed down. As shown by eqs (13) and (14), the increase of DS indicates that the main reaction that produces CMFG is favored. In this condition, NaOH serves as a swelling agent during reactions and helps the diffusion and penetration of the etherifying agent to FG molecules [3].…”

Section: Effects Of Reaction Parameters On Ds Values Of Cmfgmentioning

confidence: 99%

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Synthesis of Carboxymethyl Flaxseed Gum and Study of Nonlinear Rheological Properties of Its Solutions

Niu

Wang

et al. 2017

International Journal of Food Engineering

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Abstract:Flaxseed gum (FG) was carboxymethylated by reacting it with monochloroacetic acid (MCA). The effects of concentrations of NaOH and MCA, reaction temperature and reaction time, on the degree of substitution (DS) were investigated. Reaction between the FG and MCA at NaOH and MCA concentrations of 0.06 g/mL and 0.08 g/mL, respectively, at 70 °C for 60 min produced carboxymethyl flaxseed gum (CMFG) with a DS of 0.969. Carboxymethylation of FG increased its solubility and light transmittance in water. The nonlinear rheological properties of CMFG solutions were studied using large amplitude oscillatory shear (LAOS) tests, Fourier transform (FT) rheology and Chebyshev stress decomposition methods. The different nonlinear rheological behaviors observed were related to the microstructures of the CMFG solutions as a function of concentration and DS.

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Section: Effects Of Reaction Parameters On Ds Values Of Cmfgmentioning

confidence: 99%

“…The rheological properties of polysaccharides in food can influence the choice of manufacturing method used and the sensorial characteristics of final products [13]. The sensory properties of gums are mainly related to the large deformation properties [14].…”

Section: Introductionmentioning

confidence: 99%

Synthesis of Carboxymethyl Flaxseed Gum and Study of Nonlinear Rheological Properties of Its Solutions

Niu

Wang

et al. 2017

International Journal of Food Engineering

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“…During the spray‐drying process, a spray force stronger than that which the network of wall materials can withstand leads to the deformation and even breakup of microcapsules . The tendency of microcapsules to break or deform is closely related to the elastic network of their wall materials . The deformation of viscoelastic fluids involves the instantaneous elastic deformation (represented by the spring unit of the Maxwell element), retarded elastic deformation (represented by the Kelvin–Voight element) and viscous deformation (represented by the dashpot of the Maxwell element) .…”

Section: Introductionmentioning

confidence: 99%

“…11,12 The tendency of microcapsules to break or deform is closely related to the elastic network of their wall materials. 7,13 The deformation of viscoelastic fluids involves the instantaneous elastic deformation (represented by the spring unit of the Maxwell element), retarded elastic deformation (represented by the Kelvin-Voight element) and viscous deformation (represented by the dashpot of the Maxwell element). 14 Viscous flow deformation cannot be reversed in the recovery phase.…”

Section: Introductionmentioning

confidence: 99%

Effect of the viscoelastic properties of modified starch as a wall material on the surface morphology of microcapsules

2019

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BACKGROUND Since microcapsule technology has a good protective effect on unstable bioactive substances, many studies have focused on exploring the best technical conditions for forming microcapsules. Modified starch is a microcapsule wall material with good emulsifying and film‐forming properties. The objective of this work was to study the creep‐recovery behavior of modified starch pastes for various creep time, shear stress and temperature. Furthermore, the effect of creep‐recovery behavior on the morphology of microcapsules made of the modified starch was investigated. RESULTS The maximum creep compliance (Jmax), instantaneous compliance (J0) and retardation compliance (J1) of modified starch increased proportionally with increasing creep time and shear stress but decreased with increasing temperature. The Newtonian viscosity (η0) increased with increasing creep time and temperature but decreased with increasing shear stress. The recovery rate of the modified starch pastes varied from 0.92 to 33.68% in the creep‐recovery test conditions. Creep‐recovery data could be well explained by a four‐parameter Burgers model (R2 > 0.918). CONCLUSIONS Modified starch pastes exhibited time‐, stress‐ and temperature‐dependent creep‐recovery behavior. The Jmax values of modified starch pastes were low(<0.20 Pa−1) and the η0 values high (>3.5 × 103 Pa s) for all test conditions. The results revealed the modified starch pastes had a good rigid network structure to resist deformation but recovery was difficult once deformation occurred. Microcapsules produced using the modified starch exhibited a small deformation with regular spheres and some dents, consistent with the results of creep‐recovery tests. © 2019 Society of Chemical Industry

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“…Recentemente, diferentes pesquisadores relataram o colapso de géis decorrentes dos processos de envelhecimeto FAERS, 2012;BUSCALL et al 2009;CHANG;LEONG, 2014;TEECE et al 2011). Em sua pesquisa, Teece et al (2011) explicaram que, durante os mecanismos de envelhecimento dos géis, as redes relativamente estáveis e capazes de suportar seu próprio peso (no presente trabalho indentificadas como géis sustentáveis), começam a ceder e a exibir interfaces em sua microestrutura.…”

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Curcumina encapsulada em micropartículas lipídicas incorporadas em géis carregados: um estudo comparativo com géis proteicos e géis biopoliméricos mistos obtidos a frio

Brito‐Oliveira¹

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Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels

Cited by 99 publications

References 26 publications

Synthesis of Carboxymethyl Flaxseed Gum and Study of Nonlinear Rheological Properties of Its Solutions

Synthesis of Carboxymethyl Flaxseed Gum and Study of Nonlinear Rheological Properties of Its Solutions

Effect of the viscoelastic properties of modified starch as a wall material on the surface morphology of microcapsules

Curcumina encapsulada em micropartículas lipídicas incorporadas em géis carregados: um estudo comparativo com géis proteicos e géis biopoliméricos mistos obtidos a frio

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