Structure of heat-induced plasma protein gels studied by fractal and lacunarity analysis

Dàvila, Eduard; Parés, Dolors

doi:10.1016/j.foodhyd.2006.02.004

Cited by 57 publications

(33 citation statements)

References 15 publications

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“…The use of the scaling models to determine the fractal dimensions in terms of the relation between gel elasticity and biopolymer concentration have some limitations in describing the aggregation of mixed protein and polysaccharide acidified systems. These limitations arise considering that mixed protein and non-gelling polysaccharides (xanthan or guar) lead to an irregular aggregation behavior that is independent of the increase in biopolymer concentration differently of pure protein systems formed upon heating 21,22,28,29 , salt addition, 30 acidification, 31 or enzyme addition. [32][33][34] .…”

Section: Discussionmentioning

confidence: 99%

“…Lacunarity (Λɛ) supplements the fractal dimension information by describing the pixels' variation of an image during a standard box count procedure. 21,22 The higher the lacunarity, the greater is the variation of pixels distribution within an image, indicating higher heterogeneity of the structure. A coefficient of variation (σ/μ) of 0.5 means that the number of pixels per box varies an average of 50% from the mean.…”

Section: Evaluation Of Fractal Dimension (D F ) and Lacunarity (λ) Frmentioning

confidence: 99%

“…A lacunarity greater than 1 means that the standard deviation of the pixels count (σ relative to all positions of boxes in a grid of size ɛ) exceeds the mean (μ). 21,22 Statistical Analysis…”

Section: Evaluation Of Fractal Dimension (D F ) and Lacunarity (λ) Frmentioning

confidence: 99%

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Cold-Set Whey Protein Gels with Addition of Polysaccharides

Cavallieri

Cunha

2009

Food Biophysics

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Cold-set whey protein (WP) gels with addition of xanthan or guar were evaluated by mechanical properties and scanning electron microscopy. Gels were formed after the addition of different amounts of glucono-δ-lactone to thermally denatured WP solutions, leading to different acidification rates and final pH values. At lower acidification rates and higher final pH, gels showed more discontinuous structure and weaker and less elastic network, which was attributed to a predominance of phase separation during gel formation due to slower gelation kinetics. In contrast, at higher acidification rates and lower final pHs, gelation prevailed over phase separation, favoring the formation of less porous structures, resulting in stronger and more elastic gels. The gels' fractal dimension (D f ; structure complexity) and lacunarity were also influenced by the simultaneous effects of gelation and phase separation. For systems where phase separation was the prevailing mechanism, greater lacunarity parameters were usually observed, describing the heterogeneity of pore distribution, while the opposite occurred at prevailing gelation conditions. Increase in guar concentration or lower final pH of xanthan gels entailed in D f reduction, while the increase in xanthan concentration resulted in higher D f . Such a result suggests that the network contour length was rugged, but this pattern was reduced by the increase of electrostatic interactions among WP and xanthan. Guar addition caused the formation of gel network with smoother surfaces, which could be attributed to the guar-protein excluded volume effects leading to an increase in protein-protein interactions.

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Section: Discussionmentioning

confidence: 99%

Section: Evaluation Of Fractal Dimension (D F ) and Lacunarity (λ) Frmentioning

confidence: 99%

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Cold-Set Whey Protein Gels with Addition of Polysaccharides

Cavallieri

Cunha

2009

Food Biophysics

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“…Lacunarity as a texture measure was used also by Plotnick, Gardner, and O'Neill (1993) for quantifying landscape pattern, by Henebry and Kux (1995) for connecting image phenomenology and scene dynamics, and by Facon, Menoti, and Araújo (2005) for address block segmentation. Furthermore, Dàvila and Parés (2007) used lacunarity analysis to complement the microstructure description of heat-induced plasma proteins gels.…”

Section: Introductionmentioning

confidence: 99%

Texture appearance characterization of pre-sliced pork ham images using fractal metrics: Fourier analysis dimension and lacunarity

Valous

Mendoza

Sun

et al. 2009

Food Research International

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“…The microstructure of materials has substantial effects on the physical properties of foodstuffs. Some examples include the deformation and shrinkage that occurs during drying, which is governed by the effects of the microstructural characteristics of materials on diffusion mechanisms and other parameters associated with moisture transfer (Dàvila and Parés 2007). Kerdpiboon et al (2007) used fractal and image analysis to demonstrate a relationship between microstructural changes in carrot cubes and physical alteration of the cubes during air drying.…”

Section: Introductionmentioning

confidence: 99%

The spatial distribution of β-carotene impregnated in apple slices determined using image and fractal analysis

Santacruz-Vázquez

2013

J Food Sci Technol

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Changes in the concentration profiles of β-carotene caused by diffusion through parenchymatic dried apple tissue were characterized by image and fractal analysis. Apple slices were dried by convection, and then impregnated with an aqueous β-carotene solution. Scanning electron microscopy images of dried apple slices were captured and the fractal dimension (FD) values of the textures of the images were obtained (FD SEM ). It was observed that the microstructure of the foodstuff being impregnated have an important effect on the impregnation phenomenon, generating irregular concentration profiles of β-carotene, which are numerically described by the fractal dimension FD PROFILES and are related to the diffusion process during impregnation in dried edible tissue.

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Structure of heat-induced plasma protein gels studied by fractal and lacunarity analysis

Cited by 57 publications

References 15 publications

Cold-Set Whey Protein Gels with Addition of Polysaccharides

Cold-Set Whey Protein Gels with Addition of Polysaccharides

Texture appearance characterization of pre-sliced pork ham images using fractal metrics: Fourier analysis dimension and lacunarity

The spatial distribution of β-carotene impregnated in apple slices determined using image and fractal analysis

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