Microstructure and rheology of phase-separated gels of gelatin+oxidized starch

Firoozmand, Hassan; Murray, Brent S.; Dickinson, Eric

doi:10.1016/j.foodhyd.2008.07.013

Cited by 48 publications

(29 citation statements)

References 26 publications

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“…(Firoozmand et al, 2012) Firoozmand et al (2009 also observed phase separation between gelatin and starch in high-sugar gelled systems consisting of a constant gelatin content (7 wt%) and variable oxidized starch content (from 0 up to 6 wt%). (Firoozmand et al, 2009) For this specific type of system, a microstructure could be observed exhibiting both gelatin-and starch-rich regions with these regions ranging in size from a few micrometers up to twenty micrometers observed via optical microscopy. However, it is important to emphasize that the phase separation and the size of the domains was highly dependent on the specific thermal treatment of the samples.…”

Section: Topographical Characterizationmentioning

confidence: 89%

“…(Firoozmand et al, 2009;Firoozmand, Murray, & Dickinson, 2012;Khomutov, Lashek, Ptitchkina, & Morris, 1995;Whitehouse, Ashby, Abeysekera, & Robards, 1996) This phenomenon is mainly depending on the thermal conditions, the carbohydrate molecular structure and the properties of the aqueous solution including temperature, pH and ionic strength. (Firoozmand et al, 2012) Firoozmand et al (2009 also observed phase separation between gelatin and starch in high-sugar gelled systems consisting of a constant gelatin content (7 wt%) and variable oxidized starch content (from 0 up to 6 wt%). (Firoozmand et al, 2009) For this specific type of system, a microstructure could be observed exhibiting both gelatin-and starch-rich regions with these regions ranging in size from a few micrometers up to twenty micrometers observed via optical microscopy.…”

Section: Topographical Characterizationmentioning

confidence: 99%

“…(Raafat, Eldin, Salama, & Ali, 2013) Moreover, gelatin and starch are often combined for several food processing applications. (Burey, Bhandari, Rutgers, Halley, & Torley, 2009;Firoozmand, Murray, & Dickinson, 2009;MARRS, 1982) In this work, hydrogels were developed consisting of either a gelatin phase or the combination of both a starch and a gelatin phase. In the latter case, these hydrogels are so-called interpenetrating polymer networks (IPNs) if the appropriate crosslinking strategy is applied ensuring both building blocks to be covalently crosslinked but not bonded to each other.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Gelatin- and starch-based hydrogels. Part A: Hydrogel development, characterization and coating

Nieuwenhove

Salamon

Peters

et al. 2016

Carbohydrate Polymers

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The present work aims at constructing the ideal scaffold matrix of which the physico-chemical properties can be altered according to the targeted tissue regeneration application. Ideally, this scaffold should resemble the natural extracellular matrix (ECM) as close as possible both in terms of chemical composition and mechanical properties. Therefore, hydrogel films were developed consisting of methacrylamide-modified gelatin and starch-pentenoate building blocks because the ECM can be considered as a crosslinked hydrogel network consisting of both polysaccharides and structural, signaling and cell-adhesive proteins. For the gelatin hydrogels, three different substitution degrees were evaluated including 31%, 72% and 95%. A substitution degree of 32% was applied for the starch-pentenoate building block. Pure gelatin hydrogels films as well as interpenetrating networks with gelatin and starch were developed. Subsequently, these films were characterized using gel fraction and swelling experiments, high resolution-magic angle spinning (1)H NMR spectroscopy, rheology, infrared mapping and atomic force microscopy. The results indicate that both the mechanical properties and the swelling extent of the developed hydrogel films can be controlled by varying the chemical composition and the degree of substitution of the methacrylamide-modified gelatin applied. The storage moduli of the developed materials ranged between 14 and 63kPa. Phase separation was observed for the IPNs for which separated starch domains could be distinguished located in the surrounding gelatin matrix. Furthermore, we evaluated the affinity of aggrecan for gelatin by atomic force microscopy and radiolabeling experiments. We found that aggrecan can be applied as a bioactive coating for gelatin hydrogels by a straightforward physisorption procedure. Thus, we achieved distinct fine-tuning of the physico-chemical properties of these hydrogels which render them promising candidates for tissue engineering approaches.

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Section: Topographical Characterizationmentioning

confidence: 89%

Section: Topographical Characterizationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Gelatin- and starch-based hydrogels. Part A: Hydrogel development, characterization and coating

Nieuwenhove

Salamon

Peters

et al. 2016

Carbohydrate Polymers

View full text Add to dashboard Cite

show abstract

“…Other than the volume fraction and rigidity of the individual components, other factors influencing mixed biopolymer gel rheology will include solvent distribution between the phases (Morris, 1992;Shrinivas, Kasapis, & Tongdang, 2009), conformational changes due to gelation (Harrington & Morris, 2009a), differing rates of gelation between biopolymers (Vilela, Cavallieri, & Da Cunha, 2011), temperature history (Firoozmand, Murray, & Dickinson, 2009) and pH (Firoozmand, Murray, & Dickinson, 2012).…”

Section: Introductionmentioning

confidence: 99%

Microstructure and elastic modulus of phase-separated gelatin–starch hydrogels containing dispersed oil droplets

Firoozmand

Rousseau

2013

Food Hydrocolloids

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“…Blends have been developed for use as medical capsule materials (L. . Previous research has shown that gelatin and starch are immiscible, their morphologies and compatibility are determined by several characteristics, such as processing time (Firoozmand, Murray, & Dickinson, 2009), temperature (Ioannis Arvanitoyannis et al, 1998), pH (Ong, Whitehouse, Abeysekera, Al-Ruqaie, & Kasapis, 1998) and volume fraction (Al-Hassan & Norziah, 2012).…”

Section: Introductionmentioning

confidence: 99%