The effect of conformational transition of gelatin-polysaccharide polyelectrolyte complex om its functional properties

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F17%3A63516421" target="_blank" >RIV/70883521:28110/17:63516421 - isvavai.cz</a>

Result on the web

<a href="http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/728/pdf" target="_blank" >http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/728/pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/728" target="_blank" >10.5219/728</a>

Result language

angličtina

Original language name

The effect of conformational transition of gelatin-polysaccharide polyelectrolyte complex om its functional properties

Original language description

The blends of gelatin and shear-thinning hydrocolloids (guar gum, kappa-carrageenan and xanthan gum) were examined to determine the effect of the conformational change on the functional properties of the solutions. The polyelectrolyte complexes of 0.5% gelatin/0.5% polysaccharide in 70mM KCl or 70mM NaCl were investigated by the laboratory rheometer and conductivity meter in the temperature range 25-45 °C. The rheological data were fitted by the power-law and Herschel-Bulkley model to obtain the flow parameters. The functional properties of the samples were substantially affected by the conformational change of the polysaccharide, as well as by the type of the hydrocolloid and salt solution. There was an evident change of viscosity and conductivity of the solutions upon heating, corresponding to the helix-coil transition of the polysaccharide at temperature about 35 °C. The type of the salt solvent had an effect on the gelation properties of the samples. Gelatin/kappa-carrageenan blend in NaCl provided a gel of high consistency at ambient temperature (20-25 °C), whereas the blend in KCl did not gel in the studied temperature range. The mixtures of gelatin/polysaccharide electrostatic complexes may have a great potential in many food applications.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2017

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinárstvo

ISSN

1338-0230

e-ISSN

—

Volume of the periodical

11

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

10

Pages from-to

587-596

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85032382695