Using near-infrared spectroscopy to determine moisture content, gel strength, and viscosity of gelatin

Duthen, Simon; Kleiber, Didier; Violleau, Frédéric; Vaca‐Garcia, Carlos; Tsuchikawa, Satoru; Raynaud, Christine; Daydé, Jean

doi:10.1016/j.foodhyd.2021.106627

Cited by 17 publications

(6 citation statements)

References 21 publications

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“…Gel strength is an important indicator reflecting the gelatinous properties and texture of gel products [ 29 ]. The gel strength of bovine plasma protein-carboxymethyl cellulose composite gel is shown in Figure 1 a.…”

Section: Resultsmentioning

confidence: 99%

Effect of Ultrasonic Treatment on the Physicochemical Properties of Bovine Plasma Protein-Carboxymethyl Cellulose Composite Gel

Wang,

Ma,

Shen

et al. 2024

Foods

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In order to improve the stability of bovine plasma protein-carboxymethyl cellulose composite gels and to expand the utilization of animal by-product resources, this study investigated the impact of different ultrasound powers (300, 400, 500, 600, and 700 W) and ultrasound times (0, 10, 20, 30, and 40 min) on the functional properties, secondary structure and intermolecular forces of bovine plasma protein-carboxymethyl cellulose composite gel. The results showed that moderate ultrasonication resulted in the enhancement of gel strength, water holding capacity and thermal stability of the composite gels, the disruption of hydrogen bonding and hydrophobic interactions between gel molecules, the alteration and unfolding of the internal structure of the gels, and the stabilization of the dispersion state by electrostatic repulsive forces between the protein particles. The content of α-helices, β-turns, and β-sheets increased and the content of random curls decreased after sonication (p < 0.05). In summary, appropriate ultrasound power and time can significantly improve the functional and structural properties of composite gels. It was found that controlling the thermal aggregation behavior of composite gels by adjusting the ultrasonic power and time is an effective strategy to enable the optimization of composite gel texture and water retention properties.

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Section: Resultsmentioning

confidence: 99%

Effect of Ultrasonic Treatment on the Physicochemical Properties of Bovine Plasma Protein-Carboxymethyl Cellulose Composite Gel

Wang,

Ma,

Shen

et al. 2024

Foods

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“…Gelation strength is an important indicator to reflect the gelation properties and mouthfeel of gel products [22] . The gelation strength of heat-induced gelation of plasma protein is shown in Table 1 .…”

Section: Resultsmentioning

confidence: 99%

Effect of ultrasound assisted konjac glucomannan treatment on properties of chicken plasma protein gelation

Zou

Yang

et al. 2021

Ultrasonics Sonochemistry

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“…Since one of the changes occurring during the process is the physical change in viscosity of the media, and since the particle size and texture of the samples influenced NIR spectra [33], a study of changes in sample heterogeneity with time was conducted. Five experimental replicates of the spectrum were acquired at each sampling time for three replicated fermentations, using each acquisition strategy.…”

Section: Pave the Way For Monitoring: Strategy To Follow The Fermenta...mentioning

confidence: 99%

Acquisition Strategies for Fermentation Processes with a Low-Cost Miniaturized Nir-Spectrometer from Scratch: Issues and Challenges

Gorla¹,

Fumagalli²,

Jansen³

et al. 2022

SSRN Journal

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Using near-infrared spectroscopy to determine moisture content, gel strength, and viscosity of gelatin

Cited by 17 publications

References 21 publications

Effect of Ultrasonic Treatment on the Physicochemical Properties of Bovine Plasma Protein-Carboxymethyl Cellulose Composite Gel

Effect of Ultrasonic Treatment on the Physicochemical Properties of Bovine Plasma Protein-Carboxymethyl Cellulose Composite Gel

Effect of ultrasound assisted konjac glucomannan treatment on properties of chicken plasma protein gelation

Acquisition Strategies for Fermentation Processes with a Low-Cost Miniaturized Nir-Spectrometer from Scratch: Issues and Challenges

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