The impact of concentration, temperature and pH on dynamic rheology of psyllium gels

Farahnaky, Asgar; Askari, H.; Majzoobi, Mahsa; Mesbahi, Gholamreza

doi:10.1016/j.jfoodeng.2010.04.012

Cited by 123 publications

(82 citation statements)

References 45 publications

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“…Hence, an absolute elastic material would demonstrate δ = 0°, whereas in case of an absolute viscous material δ would stand at 90°. According to Farahnaky et al (2010), in terms of tan δ, there are three classifications in order to distinguish between polymer and emulsion systems; very high tan δ (dilute solutions), between 0.2-0.3 (amorphous polymers) and near 0.1 (glassy crystalline polymers) (Farahnaky et al 2010).…”

Section: Phase Anglementioning

confidence: 99%

Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince

Hashemi

Jafarpour

2015

J Food Sci Technol

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Rheological properties and microstructure of beef meat sausage batter, incorporated with different percentages of fish fillet mince (5 %, 20 %, 35 % and 50 %), were investigated and compared to the control (0 % fish). By increasing the proportion of fish fillet mince to the sausage formula up to 35 % and 50 %, hardness was increased by 40 % and 16 %, respectively, (P < 0.05), whereas, cohesiveness and springiness showed no significant differences (P > 0.05). In terms of temperature sweep test, storage modulus (G′) of control sample faced a substantial slop from 10°C to 58°C, corresponding to the lowest magnitude of G′ at its gelling point (~58°), but completed at around 70°C, as same as the other treatments. Whereas the gelling point of batter sample with 50 % fish mince remained at nearly 42°C, which was remarkably lowest among all treatments, indicating the better gel formation process. SEM micrographs revealed a previous orderly set gel before heating in all treatments whereas after heating up to 90°C gel matrices became denser with more obvious granular pattern and aggregated structure, specifically in sample with 50 % fish mince. In conclusion, addition of fish mince up to 50 % into beef sausage formula, positively interacted in gel formation process, without diminishing its rheological properties.

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Section: Phase Anglementioning

confidence: 99%

Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince

Hashemi

Jafarpour

2015

J Food Sci Technol

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“…Gels formed at a low pH and a low ionic strength have advantages over gels formed near or above the isoelectric point. The former have a lower critical concentration, are transparent, and more elastic (10,11). Under conditions of low salt and a high protein charge density, gels are transparent or semitransparent.…”

Section: Introductionmentioning

confidence: 99%

Effect of heat-induced formation of rice bran protein fibrils on morphological structure and physicochemical properties in solutions and gels

Zhang

Huang²

2014

Food Sci Biotechnol

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The effects of heat-induced rice bran protein (RBP) fibrils on structure and properties of solutions and gels in a complex system were investigated using transmission electron microscopy (TEM), atomic force microscopy (AFM), Congo red spectral analysis, and circular dichroism (CD). Planar and 3-dimensional images of RBP fibrils all revealed structural details. A Congo red spectral shift indicated fibril formation. Fibril secondary structural components exhibited differences at pH 2.0 and pH 7.0. The β-type was decreased with an increased pH. Rheological results exhibited shear thinning behavior for all solutions. Addition of fibrils to RBP solutions, which made the system complex, resulted in an order of magnitude increase in viscosity and shear stress. Adding fibrils to RBP solutions accelerated the kinetics of gel formation, resulting in an increase in gel strength. Scanning electron microscopy (SEM) images showed gel network structural differences with and without fibrils at different pH values.

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“…6c). The weak gel structure of TSP is similar to the weak gels of other systems such as gellan gum, κ-carrageenan, κ-carrageenan/LBG, psyllium and abaca CMC gels, each of which has a tan δ greater than 0.1 (Andrade et al 2000;Barba et al, 2002;Farahnaky et al 2010;Fernandes et al 1991;Miyoshi et al 1994). …”

Section: Determination Of Intrinsic Viscosity and Average Molecular Wmentioning

confidence: 54%

Small deformation viscoelastic and thermal behaviours of pomegranate seed pips CMC gels

Savadkoohi

Farahnaky

2014

J Food Sci Technol

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The current investigation presents an exploration in phase behaviour of carboxymethyl cellulose (CMC) produced from pomegranate seed pips compared to low and high viscosity CMCs (LMCMC and HMCMC) primarily at low solid concentrations. Cellulose was extracted with 10 % NaOH at 35°C for 22 h from pomegranate seed pips and converted to CMC by etherification process. Thermomechanical analysis and micro-imaging were carried out using small deformation dynamic oscillation in shear, modulated differential scanning calorimetry (MDSC) and scanning electron microscopy (SEM). The results emphasize the importance of molecular interaction and the degree of substitution in produced CMC. Thermal gravimetric analysis (TGA) thermograms showed an initial weight loss in pomegranate seed pips CMC (PSCMC) sample, which we attribute to presence of amount of moisture in sample powder. MDSC analysis of PSCMC showed five different peaks at 84, 104, 173, 307 and 361°C. Moreover, G' and G" changes were found to be dependent on both concentration and frequency. The results of frequency sweep and tan δ indicate that PSCMC solutions can be classified as weak gels.

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The impact of concentration, temperature and pH on dynamic rheology of psyllium gels

Cited by 123 publications

References 45 publications

Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince

Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince

Effect of heat-induced formation of rice bran protein fibrils on morphological structure and physicochemical properties in solutions and gels

Small deformation viscoelastic and thermal behaviours of pomegranate seed pips CMC gels

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