Effects of κ-carrageenan on the structure and rheological properties of fish gelatin

 a Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore

    b National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China

    c Anderson Junior College, 4500 Ang Mo Kio Ave 6, Singapore 569843, Singapore

 

摘要:Fish gelatin (FG) and κ-carrageenan (KC) were mixed to simulate the physicochemical properties of porcine gelatin (PG). The effects of the mixing ratio between FG and KC on the interaction, structure, and rheological properties of FG were investigated. The maximum associative interaction occurred at the critical mixing ratio of KC:FG (w/w) of 4:96, where the median particle size (D50) of the FG-KC coacervates was 1168 ± 175nm, and the zeta potential was 3.8 ± 0.8mV. Interestingly, the rheological properties of the mixed gel (KC:FG 4:96) matched those of PG, including the melting temperature (Tm), gelling temperature (Tg), dynamic consistency factor (Kf), instantaneous compliance (J0). The structure-physicochemical properties relationship was proposed as a schematic model. The associative interaction of FG-KC was critical for FG's modification and could be applied to improve FG's rheological properties towards those of PG.


布鲁克海文  2018-11-29  |  阅读:2541
最新动态
更多  
Nanobrook Omni测量应用案例-63
公司动态
2018-12-26
推荐产品 供应产品

分类

虚拟号将在 秒后失效

立即拨打

为了保证隐私安全,平台已启用虚拟电话,请放心拨打
(暂不支持短信)

×
是否已沟通完成
您还可以选择留下联系电话,等待商家与您联系

需求描述

单位名称

联系人

联系电话

已与商家取得联系
同意发送给商家
留言咨询

留言类型

需求简述

联系信息

联系人

单位名称

电子邮箱

手机号

图形验证码

点击提交代表您同意《用户服务协议》《隐私协议》