Gelatin alternatives for the food industry

Morrison, Nigel Alexander; Clark, R. C.; Chen, Y. L.; Talashek, Todd; Sworn, Graham

doi:10.1007/3-540-48349-7_19

Cited by 96 publications

(32 citation statements)

References 8 publications

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“…pectin, carrageenan) strengthen the casein network and reduce syneresis by interacting with the positive charges on the surface of casein micelles. Gellan gum, modified starch, xanthan gum (xanthan), LBG and pectin have been suggested as potential alternatives to gelatin in stirred yogurt (Morrison, Clark, Chen, Talashek, & Sworn, 1999). In this study, two types of polysaccharides, non-ionic (guar, LBG and starch) and ionic (xanthan and carrageenan) were studied in milk gels to evaluate their potential for replacing gelatin.…”

Section: Introductionmentioning

confidence: 99%

Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels

Pang

Deeth

Bansal

2015

Food Research International

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Section: Introductionmentioning

confidence: 99%

Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels

Pang

Deeth

Bansal

2015

Food Research International

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“…Gelatin is a polypeptide produced by partial hydrolysis of collagen derived from animal skin, connective tissue and bones (Morrison et al, 1999). Gelatin is a special hydrocolloid, serving multiple functions with a wide range of applications in the food, pharmaceutical, photographic and cosmetic industries.…”

Section: Introductionmentioning

confidence: 99%

Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin

2013

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“…Deacylated gellan forms brittle gels that break at a relatively small deformation, while high acyl gellan gels are highly deformable, similar to gelatin gels (Baird et al, 1992;Morrison et al, 1999;Valli and Miskiel, 2001). The melting temperature of deacylated gellan gels can be 30 − 40℃ higher than the setting temperature and is atomic force microscopy (AFM) and were compared with network structures formed by deacylated gellan.…”

Section: Introductionmentioning

confidence: 99%

High Acyl Gellan Networks Probed by Rheology and Atomic Force Microscopy

Ikeda

Gohtani

Nishinari

et al. 2013

FSTR

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The network structure of high acyl gellan polysaccharide was investigated using dynamic viscoelasticity and steady flow viscosity measurements, as well as atomic force microscopy (AFM). Time-temperature superposition (TTS) of mechanical spectra of aqueous dispersions having a gellan concentration of 0.1% w/w revealed a gel-like response at the lower end of the frequency range. The TTS master curve of the steady flow data exhibited a power-law relationship between shear viscosity and shear rate at the lower end of the shear rate range, instead of a Newtonian plateau. These rheological characteristics suggest the existence of an effective yield stress arising from the presence of a percolated network. AFM images of high acyl gellan revealed micrometer-sized networks composed of double-stranded helices laterally associated to varying degrees. These associated helices did not dissociate fully on heating at 90℃, suggesting that they are partially preserved native networks secreted by gellan-producing bacteria.Keywords: atomic force microscopy, high acyl gellan, network, time-temperature superposition, viscoelasticity, yield stress *To whom correspondence should be addressed. E-mail: sikeda2@wisc.edu (S.I.), qzhong@utk.edu (Q.Z.) † IntroductionGellan is an extracellular polysaccharide secreted by Sphingomonas elodea in the form of hydrated networks encapsulating the bacterial cell (Morris, 1998). Due to its ability to form clear and heat-resistant hydrogels, gellan is widely utilized in industry (Valli and Miskiel, 2001). Naturally occurring gellan exists in the high acyl form with a tetrasaccharide repeating unit consisting of →3)-β-d-glucose-(1→4)-β-d-glucuronic acid-(1→4)-β-d-glucose-(1→4)-α-lrhamnose-(1→ (Jansson et al., 1983;O'Neil et al., 1983). On the (1→3) linked β-d-glucose residues, each C-2 position is esterified with l-glycerate, while approximately one-half of the C-6 positions are esterified with acetate (Kuo et al., 1986). High acyl gellan is alkali-treated to obtain a deacylated product for expanded commercial applications (Baird et al., 1992;Valli and Miskiel, 2001). Deacylated gellan molecules are fully hydrated in an aqueous solution at sufficiently high temperatures. Upon cooling to a certain temperature range, fully hydrated molecules in the disordered coiled conformation transform into the double-stranded helical conformation (Morris, 1998;Ikeda et al., 2004;Rinaudo, 2004). Double-stranded helices aggregate laterally to form thicker rod-like structures in the presence of specific cations, such as potassium, that shield electrostatic repulsion between double-stranded helices arising from negatively charged carboxyl groups, forming macroscopic gels at sufficiently high polysaccharide concentrations (Morris, 1998;Ikeda et al., 2004;Rinaudo, 2004). The aggregation of double-stranded helices results in a much higher gel-melting temperature than the temperature corresponding to gel formation (Annaka et al., 1999; Matsunaka et al., 1999;Miyoshi and Nishinari, 1999).High acyl gellan recovered directly...

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Gelatin alternatives for the food industry

Cited by 96 publications

References 8 publications

Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels

Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels

Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin

High Acyl Gellan Networks Probed by Rheology and Atomic Force Microscopy

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