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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název periodika

Potravinárstvo

ISSN

1338-0230

e-ISSN

—

Svazek periodika

11

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

10

Strana od-do

587-596

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85032382695