Oscillatory and steady shear rheology of gellan/dextran blends

Ahmad, Nurul Hawa; Ahmed, Jasim; Hashim, Dzulkifly Mat; Manap, Yazid Abdul; Mustafa, Shuhaimi

doi:10.1007/s13197-014-1330-x

Cited by 19 publications

(10 citation statements)

References 40 publications

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“…A good network structure can be formed by adding 0.25% gellan gum, which can reach the gel strength of 1% of κ‐carrageenan (Oliveira et al, ). When gellan gum was incorporated into chicken meat batters, it was hydrated or dissolved and formed a gel mixture with chicken myofibrillar proteins after heating, which contributed to reduce the loss of water from external addition and chicken batters (Ahmad, Ahmed, Hashim, Manap, & Mustafa, ; Dai, Liu, Liu, & Tong, ). Duda, Pietrasik, Cieslik, and Tubaj () reported that incorporation of gellan gum into sausages increased cooking yield and reduced thermal drip.…”

Section: Resultsmentioning

confidence: 99%

Effect of gellan gum on functional properties of low‐fat chicken meat batters

Liu

et al. 2018

Journal of Texture Studies

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The effects of substituting pork back‐fat with addition of gellan gum and water on gel characteristics, rheological property, water mobility, and distribution of chicken meat batters were studied. The addition of gellan gum significantly affected the cooking yield, color, texture, and rheological property of chicken meat batters (p < .05). The cooking yield and textural properties were not significantly different (p > .05) when gellan gum was added with 0, 0.2, and 0.4%. When the level of gellan gum reached 0.6%, the cooked chicken meat batters had significantly lower L* value, cooking yield, hardness, springiness, cohesiveness, and chewiness values (p < .05). The initial storage modulus (G′) of chicken batters was significantly decreased (p < .05) with increasing gellan gum. During the heating, an increase in denaturation temperature of the myosin head and tail were observed in chicken batters with added gellan gum. The G′ of chicken batters with 0, 0.2, and 0.4% gellan gum were not significant difference (p > .05) at 80C, but the G′ of chicken batters with 0.6% gellan gum was significantly decreased (p < .05). LF‐NMR revealed that T21 and T22 were significantly increased (p < .05) with increasing the water and gellan gum content while P21 and P22 were not significantly different (p > .05) in the chicken batters with 0, 0.2, and 0.4% gellan gum. A significant decrease was observed (p < .05) in the chicken batter with 0.6% gellan gum. Overall, added 0.2 and 0.4% gellan gum to chicken meat batters could reduce pork back‐fat. Practical applications Emulsion‐type meat products contain a high level of fat, saturated fatty acids, and cholesterol, which have a potential negative effect on consumers health. However, animal fat plays an important role in the textural properties and water‐holding capacity of meat products. One of great challenges in meat processing is how to find a fat substitute to produce low‐fat meat products which have overall acceptable quality. This study showed that the addition of gellan gum influenced the textural properties of chicken batters and changed the dynamic rheological behavior. The addition of 0.2 and 0.4% gellan gum kept a stable cooking yield and textural properties of cooked chicken batters and also reduced the pork back‐fat. LF‐NMR could reflect the cooking yield and gel properties of the chicken batters. Gellan gum may be used to replace pork back‐fat to produce low‐fat chicken meat batters having overall acceptability in meat industry for meeting consumer demand.

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Section: Resultsmentioning

confidence: 99%

Effect of gellan gum on functional properties of low‐fat chicken meat batters

Liu

et al. 2018

Journal of Texture Studies

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“…Previous groups that have characterized hydrogel precursor solutions have reported that experimental results respect the HB model. [59][60][61] For reporting hydrogel precursor properties, quantification of yield stress and shear response adequately provides information for comparison of materials within the hydrogel community.…”

Section: Herschel-bulkley Modelmentioning

confidence: 99%

Flow behavior prior to crosslinking: The need for precursor rheology for placement of hydrogels in medical applications and for 3D bioprinting

Townsend

Beck

Gehrke

et al. 2019

Progress in Polymer Science

158

102

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Hydrogels-water swollen cross-linked networks-have demonstrated considerable promise in tissue engineering and regenerative medicine applications. However, ambiguity over which rheological properties are needed to characterize these gels before crosslinking still exists. Most hydrogel research focuses on the performance of the hydrogel construct after implantation, but for clinical practice, and for related applications such as bioinks for 3D bioprinting, the behavior of the pre-gelled state is also critical. Therefore, the goal of this review is to emphasize the need for better rheological characterization of hydrogel precursor formulations, and standardized testing for surgical placement or 3D bioprinting. In particular, we consider engineering paste or putty precursor solutions (i.e., suspensions with a yield stress), and distinguish between these differences to ease the path to clinical translation. The connection between rheology and surgical application as well as how the use of paste and putty nomenclature can help to qualitatively identify material properties are explained. Quantitative rheological properties for defining materials as either pastes or putties are proposed to enable easier adoption to current methods. Specifically, the three-parameter Herschel-Bulkley model is proposed as a suitable model to correlate experimental data and provide a basis for meaningful comparison between different materials. This model combines a yield stress, the critical parameter distinguishing solutions from pastes (100-2000 Pa) and from putties (>2000 Pa), with power law fluid behavior once the yield stress is exceeded. Overall, successful implementation of paste or putty handling properties to the hydrogel precursor may minimize the surgeon-technology learning time and ultimately ease

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“…a reduction provides advantages during high-shear processing operations, whereas an increase results in the desired mouthfeel during consumption. 18,22 The Herschel-Bulkley model was used to quantitatively describe flow curves in relation to starch type and concentration. The magnitudes of yield stress (τ 0 ), consistency index (k) and flow behavior index (n) for the ascending curves (20°C) are demonstrated in Table 1.…”

Section: Steady-state Shear Rheological Propertiesmentioning

confidence: 99%

“…The decrease in m 0 and m 00 values clearly indicates the liquid-semisolid transformation of BEGs, more noticeable in samples containing PS than WMS. 22,26 Quality factor (Q) was applied to unify K 0 , K 00 , m 0 , m 00 and the values determined at 10 Hz are presented in Table 2. Starch addition yielded higher magnitudes of Q (r ≥ 0.991, P < 0.001).…”

Section: Steady-state Shear Rheological Propertiesmentioning

confidence: 99%

Effects of starch type and concentration on the physicochemical properties of bilayer‐stabilized oil‐in‐water emulsion gels enriched with β‐1,3/1,6‐D‐glucans

et al. 2020

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BACKGROUND In recent years, consumer interest in low‐fat foodstuffs having a clean label and potential benefits over physiological functions has shown a growing trend. β‐1,3/1,6‐d‐Glucans (BGs) from Saccharomyces cerevisiae have been recognized as excellent immune‐modulating compounds. Bilayer‐stabilized oil‐in‐water emulsion gels (BEGs) containing oil droplets covered by myofibrillar proteins–gum arabic membranes were used for entrapping BGs in the inner phase. This study investigated the effects of starch type (waxy maize starch, WMS; potato starch, PS) and concentration (0.0–50 g kg−1) on the physicochemical properties of BEGs composed of: 200 g kg−1 rapeseed oil, 40 g kg−1 myofibrillar proteins, 14 g kg−1 gum arabic, 15 g kg−1 BGs, 1 g kg−1 citric acid. RESULTS The results showed that BGs were successfully incorporated into the inner phase of BEGs and stability testing showed no separated oil and sediment layer. BEGs were characterized by droplet diameter of d3,2 = 3.62 ± 0.209 μm and electrical charge of the outer membrane of −27.4 ± 0.257 mV. Increasing starch concentration significantly (P < 0.05) affected values of the studied rheological parameters, but to a greater extent in relation to PS than WMS. Sensory analysis showed that BEGs were most desirable at WMS and PS concentrations of 40–50 and 30–40 g kg−1, respectively. CONCLUSIONS BEGs containing oil droplets covered by myofibrillar proteins–gum arabic membranes can be used as carriers for insoluble β‐glucans and manufactured with a wide range of rheological properties and sensory features desired by consumers. © 2020 Society of Chemical Industry

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Oscillatory and steady shear rheology of gellan/dextran blends

Cited by 19 publications

References 40 publications

Effect of gellan gum on functional properties of low‐fat chicken meat batters

Effect of gellan gum on functional properties of low‐fat chicken meat batters

Flow behavior prior to crosslinking: The need for precursor rheology for placement of hydrogels in medical applications and for 3D bioprinting

Effects of starch type and concentration on the physicochemical properties of bilayer‐stabilized oil‐in‐water emulsion gels enriched with β‐1,3/1,6‐D‐glucans

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