Phase separation and gel formation in kinetically trapped gelatin/maltodextrin gels

Lorén, Niklas; Hermansson, Anne‐Marie

doi:10.1016/s0141-8130(00)00127-6

Cited by 84 publications

(84 citation statements)

References 28 publications

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“…The morphology of G-MD mixtures is governed by both the kinetics and thermodynamics of phase separation as well as gelation. Lorén and Hermansson [5] studied both kinetic processes for G-MD mixtures, where G represented the major polymer constituent. They found fewer, larger-sized MD inclusions formed when separation occurred faster than gelation.…”

Section: Introductionmentioning

confidence: 99%

Some physical and microstructural properties of genipin-crosslinked gelatin–maltodextrin hydrogels

Nickerson

Farnworth

Wagar

et al. 2006

International Journal of Biological Macromolecules

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Section: Introductionmentioning

confidence: 99%

Some physical and microstructural properties of genipin-crosslinked gelatin–maltodextrin hydrogels

Nickerson

Farnworth

Wagar

et al. 2006

International Journal of Biological Macromolecules

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“…Several previous works have reported phase separation in mixtures of gelatin/maltodextrin [27][28][29][30][31][32][33][34] . Nevertheless, all these works investigated low DE maltodextrin produced by the action of α-amylase on potato starch at its gelatinization temperature, resulting in a maltodextrin that gives thermally reversible gels.…”

Section: Maltodextrinmentioning

confidence: 99%

Viscoelastic and Thermal Properties of Collagen–Xanthan Gum and Collagen–Maltodextrin Suspensions During Heating and Cooling

Nicoleti

Telis

2009

Food Biophysics

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The purpose of this work was to investigate the viscoelastic properties of aqueous suspensions of crude collagen powder extracted from bovine hides and nonsubmitted to the hydrolysis reaction that leads to gelatin. The studied variables included the collagen concentration and the addition of xanthan gum or maltodextrin at varied concentrations during heating/cooling of the mixtures. Differential scanning calorimetry thermograms showed that the addition of polysaccharides decreased the endothermic peak areas observed at the denaturation temperature of collagen. The rheological properties of the pure collagen suspensions were highly dependent on concentration: 4% and 6% collagen suspensions presented a great increase in the storage modulus after heating/cooling, whereas for concentrations of 8% and 10% G′ decreased during heating and did not recover its original value after heating/cooling. The frequency sweeps showed that the thermal treatment was responsible by the strengthening of the interactions that formed the polymer network. Addition of 0.1% xanthan gum to collagen suspensions increased the gel strength, especially after heating/cooling of the system, whereas increasing gum concentration to 0.3% resulted in a weaker gel, which could indicate thermodynamic incompatibility between the biopolymers. Mixtures of collagen and maltodextrin resulted in more fluid structures than those obtained with pure collagen at the same collagen concentration and the range of temperatures in which these mixtures behaved as a gel decreased with increasing concentrations of both collagen and maltodextrin, suggesting incompatibilities between the biopolymers.

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“…Studies have been done to control the droplet size under conditions where maltodextrin droplets form in a continuous gelatin phase. 13,14 Figure 12 shows three zones of droplet sizes of the dispersed phase, obtained by CLSM combined with image analysis. In the first zone, gel formation dominated over phase separation; kinetic trapping resulted in small droplets.…”

Section: New Approaches To Characterizing Food Microstructuresmentioning

confidence: 99%

New Approaches to Characterizing Food Microstructures

Hermansson¹,

Langton²,

Lorén³

2000

MRS Bull.

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Figure 1. Schematic illustration of structural levels. (From Reference 1.) www.mrs.org/publications/bulletin Figure 11. (a)-(f) The time evolution of phase separation at 20ЊC of 4% gelatin and 6% maltodextrin.Figure 12. The effect of gel formation on phase separation and volume-weighted mean volume of maltodextrin droplets. T PS denotes the temperature of phase separation, and T gel is the gelation temperature. (From Reference 13.) www.mrs.org/publications/bulletin

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Phase separation and gel formation in kinetically trapped gelatin/maltodextrin gels

Cited by 84 publications

References 28 publications

Some physical and microstructural properties of genipin-crosslinked gelatin–maltodextrin hydrogels

Some physical and microstructural properties of genipin-crosslinked gelatin–maltodextrin hydrogels

Viscoelastic and Thermal Properties of Collagen–Xanthan Gum and Collagen–Maltodextrin Suspensions During Heating and Cooling

New Approaches to Characterizing Food Microstructures

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