Effect of ultrasonication on low-acetylated gellan gum gel properties
Food product developers are constantly looking for new functional ingredients to improve or modify food textural attributes in order to meet consumers' demands. One of the ways to achieve this is to modify the functionality of existing ingredients. In this work, low-acylated (LA) gellan gum (1%...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Goh, Kelvin Kim Tha [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2015transfer abstract |
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| Schlagwörter: |
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| Umfang: |
8 |
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| Übergeordnetes Werk: |
Enthalten in: Constructing heterogeneous conductive network with core-shell AgFe - Jiang, Tao ELSEVIER, 2022, Amsterdam |
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| Übergeordnetes Werk: |
volume:49 ; year:2015 ; pages:240-247 ; extent:8 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.foodhyd.2015.04.002 |
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| 520 | |a Food product developers are constantly looking for new functional ingredients to improve or modify food textural attributes in order to meet consumers' demands. One of the ways to achieve this is to modify the functionality of existing ingredients. In this work, low-acylated (LA) gellan gum (1% w/w) was physically modified by ultrasonicating the polysaccharide solution (frequency of 20 kHz and an output of ∼30 W) at ∼50 °C (above the sol-gel transition temperature) for different durations (5, 10, 20, 30 and 40 min). The ultrasonicated LA gellan gum was characterized in terms of its molecular parameters, gel viscoelasticity and textural properties. The results obtained from multi-angle laser light scattering showed that the molar mass of gellan gum decreased from 9.7 × 105 to 2.8 × 103 g/mol as ultrasonication time increased from 0 to 40 min (50% cycle). The frequency sweeps obtained by oscillatory measurement showed minimal changes in the elastic moduli with ultrasonication time. In addition, changes in the sol-gel (39.53 ± 0.33 °C) and gel-sol transition (72.14 ± 1.42 °C) temperatures were not noticeable by ultrasonication suggesting that the number of binding sites that form the gel network were similar. However, under large deformation, the rupture stress of gellan samples obtained from uniaxial compression tests decreased markedly with ultrasonication time. In addition, the instrumental Texture Profile Analysis (TPA) indicated that the gel hardness and springiness decreased gradually with ultrasonication time. The reduction in gel strength was attributed to the reduced chain length of the gellan polymer molecules and the gel network may include dangling chains which do not contribute to elasticity. | ||
| 520 | |a Food product developers are constantly looking for new functional ingredients to improve or modify food textural attributes in order to meet consumers' demands. One of the ways to achieve this is to modify the functionality of existing ingredients. In this work, low-acylated (LA) gellan gum (1% w/w) was physically modified by ultrasonicating the polysaccharide solution (frequency of 20 kHz and an output of ∼30 W) at ∼50 °C (above the sol-gel transition temperature) for different durations (5, 10, 20, 30 and 40 min). The ultrasonicated LA gellan gum was characterized in terms of its molecular parameters, gel viscoelasticity and textural properties. The results obtained from multi-angle laser light scattering showed that the molar mass of gellan gum decreased from 9.7 × 105 to 2.8 × 103 g/mol as ultrasonication time increased from 0 to 40 min (50% cycle). The frequency sweeps obtained by oscillatory measurement showed minimal changes in the elastic moduli with ultrasonication time. In addition, changes in the sol-gel (39.53 ± 0.33 °C) and gel-sol transition (72.14 ± 1.42 °C) temperatures were not noticeable by ultrasonication suggesting that the number of binding sites that form the gel network were similar. However, under large deformation, the rupture stress of gellan samples obtained from uniaxial compression tests decreased markedly with ultrasonication time. In addition, the instrumental Texture Profile Analysis (TPA) indicated that the gel hardness and springiness decreased gradually with ultrasonication time. The reduction in gel strength was attributed to the reduced chain length of the gellan polymer molecules and the gel network may include dangling chains which do not contribute to elasticity. | ||
| 650 | 7 | |a Ultrasonication |2 Elsevier | |
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10.1016/j.foodhyd.2015.04.002 doi GBVA2015008000016.pica (DE-627)ELV023487771 (ELSEVIER)S0268-005X(15)00152-6 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Goh, Kelvin Kim Tha verfasserin aut Effect of ultrasonication on low-acetylated gellan gum gel properties 2015transfer abstract 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Food product developers are constantly looking for new functional ingredients to improve or modify food textural attributes in order to meet consumers' demands. One of the ways to achieve this is to modify the functionality of existing ingredients. In this work, low-acylated (LA) gellan gum (1% w/w) was physically modified by ultrasonicating the polysaccharide solution (frequency of 20 kHz and an output of ∼30 W) at ∼50 °C (above the sol-gel transition temperature) for different durations (5, 10, 20, 30 and 40 min). The ultrasonicated LA gellan gum was characterized in terms of its molecular parameters, gel viscoelasticity and textural properties. The results obtained from multi-angle laser light scattering showed that the molar mass of gellan gum decreased from 9.7 × 105 to 2.8 × 103 g/mol as ultrasonication time increased from 0 to 40 min (50% cycle). The frequency sweeps obtained by oscillatory measurement showed minimal changes in the elastic moduli with ultrasonication time. In addition, changes in the sol-gel (39.53 ± 0.33 °C) and gel-sol transition (72.14 ± 1.42 °C) temperatures were not noticeable by ultrasonication suggesting that the number of binding sites that form the gel network were similar. However, under large deformation, the rupture stress of gellan samples obtained from uniaxial compression tests decreased markedly with ultrasonication time. In addition, the instrumental Texture Profile Analysis (TPA) indicated that the gel hardness and springiness decreased gradually with ultrasonication time. The reduction in gel strength was attributed to the reduced chain length of the gellan polymer molecules and the gel network may include dangling chains which do not contribute to elasticity. Food product developers are constantly looking for new functional ingredients to improve or modify food textural attributes in order to meet consumers' demands. One of the ways to achieve this is to modify the functionality of existing ingredients. In this work, low-acylated (LA) gellan gum (1% w/w) was physically modified by ultrasonicating the polysaccharide solution (frequency of 20 kHz and an output of ∼30 W) at ∼50 °C (above the sol-gel transition temperature) for different durations (5, 10, 20, 30 and 40 min). The ultrasonicated LA gellan gum was characterized in terms of its molecular parameters, gel viscoelasticity and textural properties. The results obtained from multi-angle laser light scattering showed that the molar mass of gellan gum decreased from 9.7 × 105 to 2.8 × 103 g/mol as ultrasonication time increased from 0 to 40 min (50% cycle). The frequency sweeps obtained by oscillatory measurement showed minimal changes in the elastic moduli with ultrasonication time. In addition, changes in the sol-gel (39.53 ± 0.33 °C) and gel-sol transition (72.14 ± 1.42 °C) temperatures were not noticeable by ultrasonication suggesting that the number of binding sites that form the gel network were similar. However, under large deformation, the rupture stress of gellan samples obtained from uniaxial compression tests decreased markedly with ultrasonication time. In addition, the instrumental Texture Profile Analysis (TPA) indicated that the gel hardness and springiness decreased gradually with ultrasonication time. The reduction in gel strength was attributed to the reduced chain length of the gellan polymer molecules and the gel network may include dangling chains which do not contribute to elasticity. Ultrasonication Elsevier Gel-sol and sol-gel transition temperatures Elsevier Gellan gum Elsevier Physical modification Elsevier Yuliarti, Oni oth Yeo, Gillin Ting Ting oth Or, Cheng Cheng oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:49 year:2015 pages:240-247 extent:8 https://doi.org/10.1016/j.foodhyd.2015.04.002 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 49 2015 240-247 8 045F 630 |
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10.1016/j.foodhyd.2015.04.002 doi GBVA2015008000016.pica (DE-627)ELV023487771 (ELSEVIER)S0268-005X(15)00152-6 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Goh, Kelvin Kim Tha verfasserin aut Effect of ultrasonication on low-acetylated gellan gum gel properties 2015transfer abstract 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Food product developers are constantly looking for new functional ingredients to improve or modify food textural attributes in order to meet consumers' demands. One of the ways to achieve this is to modify the functionality of existing ingredients. In this work, low-acylated (LA) gellan gum (1% w/w) was physically modified by ultrasonicating the polysaccharide solution (frequency of 20 kHz and an output of ∼30 W) at ∼50 °C (above the sol-gel transition temperature) for different durations (5, 10, 20, 30 and 40 min). The ultrasonicated LA gellan gum was characterized in terms of its molecular parameters, gel viscoelasticity and textural properties. The results obtained from multi-angle laser light scattering showed that the molar mass of gellan gum decreased from 9.7 × 105 to 2.8 × 103 g/mol as ultrasonication time increased from 0 to 40 min (50% cycle). The frequency sweeps obtained by oscillatory measurement showed minimal changes in the elastic moduli with ultrasonication time. In addition, changes in the sol-gel (39.53 ± 0.33 °C) and gel-sol transition (72.14 ± 1.42 °C) temperatures were not noticeable by ultrasonication suggesting that the number of binding sites that form the gel network were similar. However, under large deformation, the rupture stress of gellan samples obtained from uniaxial compression tests decreased markedly with ultrasonication time. In addition, the instrumental Texture Profile Analysis (TPA) indicated that the gel hardness and springiness decreased gradually with ultrasonication time. The reduction in gel strength was attributed to the reduced chain length of the gellan polymer molecules and the gel network may include dangling chains which do not contribute to elasticity. Food product developers are constantly looking for new functional ingredients to improve or modify food textural attributes in order to meet consumers' demands. One of the ways to achieve this is to modify the functionality of existing ingredients. In this work, low-acylated (LA) gellan gum (1% w/w) was physically modified by ultrasonicating the polysaccharide solution (frequency of 20 kHz and an output of ∼30 W) at ∼50 °C (above the sol-gel transition temperature) for different durations (5, 10, 20, 30 and 40 min). The ultrasonicated LA gellan gum was characterized in terms of its molecular parameters, gel viscoelasticity and textural properties. The results obtained from multi-angle laser light scattering showed that the molar mass of gellan gum decreased from 9.7 × 105 to 2.8 × 103 g/mol as ultrasonication time increased from 0 to 40 min (50% cycle). The frequency sweeps obtained by oscillatory measurement showed minimal changes in the elastic moduli with ultrasonication time. In addition, changes in the sol-gel (39.53 ± 0.33 °C) and gel-sol transition (72.14 ± 1.42 °C) temperatures were not noticeable by ultrasonication suggesting that the number of binding sites that form the gel network were similar. However, under large deformation, the rupture stress of gellan samples obtained from uniaxial compression tests decreased markedly with ultrasonication time. In addition, the instrumental Texture Profile Analysis (TPA) indicated that the gel hardness and springiness decreased gradually with ultrasonication time. The reduction in gel strength was attributed to the reduced chain length of the gellan polymer molecules and the gel network may include dangling chains which do not contribute to elasticity. Ultrasonication Elsevier Gel-sol and sol-gel transition temperatures Elsevier Gellan gum Elsevier Physical modification Elsevier Yuliarti, Oni oth Yeo, Gillin Ting Ting oth Or, Cheng Cheng oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:49 year:2015 pages:240-247 extent:8 https://doi.org/10.1016/j.foodhyd.2015.04.002 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 49 2015 240-247 8 045F 630 |
| allfields_unstemmed |
10.1016/j.foodhyd.2015.04.002 doi GBVA2015008000016.pica (DE-627)ELV023487771 (ELSEVIER)S0268-005X(15)00152-6 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Goh, Kelvin Kim Tha verfasserin aut Effect of ultrasonication on low-acetylated gellan gum gel properties 2015transfer abstract 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Food product developers are constantly looking for new functional ingredients to improve or modify food textural attributes in order to meet consumers' demands. One of the ways to achieve this is to modify the functionality of existing ingredients. In this work, low-acylated (LA) gellan gum (1% w/w) was physically modified by ultrasonicating the polysaccharide solution (frequency of 20 kHz and an output of ∼30 W) at ∼50 °C (above the sol-gel transition temperature) for different durations (5, 10, 20, 30 and 40 min). The ultrasonicated LA gellan gum was characterized in terms of its molecular parameters, gel viscoelasticity and textural properties. The results obtained from multi-angle laser light scattering showed that the molar mass of gellan gum decreased from 9.7 × 105 to 2.8 × 103 g/mol as ultrasonication time increased from 0 to 40 min (50% cycle). The frequency sweeps obtained by oscillatory measurement showed minimal changes in the elastic moduli with ultrasonication time. In addition, changes in the sol-gel (39.53 ± 0.33 °C) and gel-sol transition (72.14 ± 1.42 °C) temperatures were not noticeable by ultrasonication suggesting that the number of binding sites that form the gel network were similar. However, under large deformation, the rupture stress of gellan samples obtained from uniaxial compression tests decreased markedly with ultrasonication time. In addition, the instrumental Texture Profile Analysis (TPA) indicated that the gel hardness and springiness decreased gradually with ultrasonication time. The reduction in gel strength was attributed to the reduced chain length of the gellan polymer molecules and the gel network may include dangling chains which do not contribute to elasticity. Food product developers are constantly looking for new functional ingredients to improve or modify food textural attributes in order to meet consumers' demands. One of the ways to achieve this is to modify the functionality of existing ingredients. In this work, low-acylated (LA) gellan gum (1% w/w) was physically modified by ultrasonicating the polysaccharide solution (frequency of 20 kHz and an output of ∼30 W) at ∼50 °C (above the sol-gel transition temperature) for different durations (5, 10, 20, 30 and 40 min). The ultrasonicated LA gellan gum was characterized in terms of its molecular parameters, gel viscoelasticity and textural properties. The results obtained from multi-angle laser light scattering showed that the molar mass of gellan gum decreased from 9.7 × 105 to 2.8 × 103 g/mol as ultrasonication time increased from 0 to 40 min (50% cycle). The frequency sweeps obtained by oscillatory measurement showed minimal changes in the elastic moduli with ultrasonication time. In addition, changes in the sol-gel (39.53 ± 0.33 °C) and gel-sol transition (72.14 ± 1.42 °C) temperatures were not noticeable by ultrasonication suggesting that the number of binding sites that form the gel network were similar. However, under large deformation, the rupture stress of gellan samples obtained from uniaxial compression tests decreased markedly with ultrasonication time. In addition, the instrumental Texture Profile Analysis (TPA) indicated that the gel hardness and springiness decreased gradually with ultrasonication time. The reduction in gel strength was attributed to the reduced chain length of the gellan polymer molecules and the gel network may include dangling chains which do not contribute to elasticity. Ultrasonication Elsevier Gel-sol and sol-gel transition temperatures Elsevier Gellan gum Elsevier Physical modification Elsevier Yuliarti, Oni oth Yeo, Gillin Ting Ting oth Or, Cheng Cheng oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:49 year:2015 pages:240-247 extent:8 https://doi.org/10.1016/j.foodhyd.2015.04.002 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 49 2015 240-247 8 045F 630 |
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10.1016/j.foodhyd.2015.04.002 doi GBVA2015008000016.pica (DE-627)ELV023487771 (ELSEVIER)S0268-005X(15)00152-6 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Goh, Kelvin Kim Tha verfasserin aut Effect of ultrasonication on low-acetylated gellan gum gel properties 2015transfer abstract 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Food product developers are constantly looking for new functional ingredients to improve or modify food textural attributes in order to meet consumers' demands. One of the ways to achieve this is to modify the functionality of existing ingredients. In this work, low-acylated (LA) gellan gum (1% w/w) was physically modified by ultrasonicating the polysaccharide solution (frequency of 20 kHz and an output of ∼30 W) at ∼50 °C (above the sol-gel transition temperature) for different durations (5, 10, 20, 30 and 40 min). The ultrasonicated LA gellan gum was characterized in terms of its molecular parameters, gel viscoelasticity and textural properties. The results obtained from multi-angle laser light scattering showed that the molar mass of gellan gum decreased from 9.7 × 105 to 2.8 × 103 g/mol as ultrasonication time increased from 0 to 40 min (50% cycle). The frequency sweeps obtained by oscillatory measurement showed minimal changes in the elastic moduli with ultrasonication time. In addition, changes in the sol-gel (39.53 ± 0.33 °C) and gel-sol transition (72.14 ± 1.42 °C) temperatures were not noticeable by ultrasonication suggesting that the number of binding sites that form the gel network were similar. However, under large deformation, the rupture stress of gellan samples obtained from uniaxial compression tests decreased markedly with ultrasonication time. In addition, the instrumental Texture Profile Analysis (TPA) indicated that the gel hardness and springiness decreased gradually with ultrasonication time. The reduction in gel strength was attributed to the reduced chain length of the gellan polymer molecules and the gel network may include dangling chains which do not contribute to elasticity. Food product developers are constantly looking for new functional ingredients to improve or modify food textural attributes in order to meet consumers' demands. One of the ways to achieve this is to modify the functionality of existing ingredients. In this work, low-acylated (LA) gellan gum (1% w/w) was physically modified by ultrasonicating the polysaccharide solution (frequency of 20 kHz and an output of ∼30 W) at ∼50 °C (above the sol-gel transition temperature) for different durations (5, 10, 20, 30 and 40 min). The ultrasonicated LA gellan gum was characterized in terms of its molecular parameters, gel viscoelasticity and textural properties. The results obtained from multi-angle laser light scattering showed that the molar mass of gellan gum decreased from 9.7 × 105 to 2.8 × 103 g/mol as ultrasonication time increased from 0 to 40 min (50% cycle). The frequency sweeps obtained by oscillatory measurement showed minimal changes in the elastic moduli with ultrasonication time. In addition, changes in the sol-gel (39.53 ± 0.33 °C) and gel-sol transition (72.14 ± 1.42 °C) temperatures were not noticeable by ultrasonication suggesting that the number of binding sites that form the gel network were similar. However, under large deformation, the rupture stress of gellan samples obtained from uniaxial compression tests decreased markedly with ultrasonication time. In addition, the instrumental Texture Profile Analysis (TPA) indicated that the gel hardness and springiness decreased gradually with ultrasonication time. The reduction in gel strength was attributed to the reduced chain length of the gellan polymer molecules and the gel network may include dangling chains which do not contribute to elasticity. Ultrasonication Elsevier Gel-sol and sol-gel transition temperatures Elsevier Gellan gum Elsevier Physical modification Elsevier Yuliarti, Oni oth Yeo, Gillin Ting Ting oth Or, Cheng Cheng oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:49 year:2015 pages:240-247 extent:8 https://doi.org/10.1016/j.foodhyd.2015.04.002 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 49 2015 240-247 8 045F 630 |
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10.1016/j.foodhyd.2015.04.002 doi GBVA2015008000016.pica (DE-627)ELV023487771 (ELSEVIER)S0268-005X(15)00152-6 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Goh, Kelvin Kim Tha verfasserin aut Effect of ultrasonication on low-acetylated gellan gum gel properties 2015transfer abstract 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Food product developers are constantly looking for new functional ingredients to improve or modify food textural attributes in order to meet consumers' demands. One of the ways to achieve this is to modify the functionality of existing ingredients. In this work, low-acylated (LA) gellan gum (1% w/w) was physically modified by ultrasonicating the polysaccharide solution (frequency of 20 kHz and an output of ∼30 W) at ∼50 °C (above the sol-gel transition temperature) for different durations (5, 10, 20, 30 and 40 min). The ultrasonicated LA gellan gum was characterized in terms of its molecular parameters, gel viscoelasticity and textural properties. The results obtained from multi-angle laser light scattering showed that the molar mass of gellan gum decreased from 9.7 × 105 to 2.8 × 103 g/mol as ultrasonication time increased from 0 to 40 min (50% cycle). The frequency sweeps obtained by oscillatory measurement showed minimal changes in the elastic moduli with ultrasonication time. In addition, changes in the sol-gel (39.53 ± 0.33 °C) and gel-sol transition (72.14 ± 1.42 °C) temperatures were not noticeable by ultrasonication suggesting that the number of binding sites that form the gel network were similar. However, under large deformation, the rupture stress of gellan samples obtained from uniaxial compression tests decreased markedly with ultrasonication time. In addition, the instrumental Texture Profile Analysis (TPA) indicated that the gel hardness and springiness decreased gradually with ultrasonication time. The reduction in gel strength was attributed to the reduced chain length of the gellan polymer molecules and the gel network may include dangling chains which do not contribute to elasticity. Food product developers are constantly looking for new functional ingredients to improve or modify food textural attributes in order to meet consumers' demands. One of the ways to achieve this is to modify the functionality of existing ingredients. In this work, low-acylated (LA) gellan gum (1% w/w) was physically modified by ultrasonicating the polysaccharide solution (frequency of 20 kHz and an output of ∼30 W) at ∼50 °C (above the sol-gel transition temperature) for different durations (5, 10, 20, 30 and 40 min). The ultrasonicated LA gellan gum was characterized in terms of its molecular parameters, gel viscoelasticity and textural properties. The results obtained from multi-angle laser light scattering showed that the molar mass of gellan gum decreased from 9.7 × 105 to 2.8 × 103 g/mol as ultrasonication time increased from 0 to 40 min (50% cycle). The frequency sweeps obtained by oscillatory measurement showed minimal changes in the elastic moduli with ultrasonication time. In addition, changes in the sol-gel (39.53 ± 0.33 °C) and gel-sol transition (72.14 ± 1.42 °C) temperatures were not noticeable by ultrasonication suggesting that the number of binding sites that form the gel network were similar. However, under large deformation, the rupture stress of gellan samples obtained from uniaxial compression tests decreased markedly with ultrasonication time. In addition, the instrumental Texture Profile Analysis (TPA) indicated that the gel hardness and springiness decreased gradually with ultrasonication time. The reduction in gel strength was attributed to the reduced chain length of the gellan polymer molecules and the gel network may include dangling chains which do not contribute to elasticity. Ultrasonication Elsevier Gel-sol and sol-gel transition temperatures Elsevier Gellan gum Elsevier Physical modification Elsevier Yuliarti, Oni oth Yeo, Gillin Ting Ting oth Or, Cheng Cheng oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:49 year:2015 pages:240-247 extent:8 https://doi.org/10.1016/j.foodhyd.2015.04.002 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 49 2015 240-247 8 045F 630 |
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effect of ultrasonication on low-acetylated gellan gum gel properties |
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Effect of ultrasonication on low-acetylated gellan gum gel properties |
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Food product developers are constantly looking for new functional ingredients to improve or modify food textural attributes in order to meet consumers' demands. One of the ways to achieve this is to modify the functionality of existing ingredients. In this work, low-acylated (LA) gellan gum (1% w/w) was physically modified by ultrasonicating the polysaccharide solution (frequency of 20 kHz and an output of ∼30 W) at ∼50 °C (above the sol-gel transition temperature) for different durations (5, 10, 20, 30 and 40 min). The ultrasonicated LA gellan gum was characterized in terms of its molecular parameters, gel viscoelasticity and textural properties. The results obtained from multi-angle laser light scattering showed that the molar mass of gellan gum decreased from 9.7 × 105 to 2.8 × 103 g/mol as ultrasonication time increased from 0 to 40 min (50% cycle). The frequency sweeps obtained by oscillatory measurement showed minimal changes in the elastic moduli with ultrasonication time. In addition, changes in the sol-gel (39.53 ± 0.33 °C) and gel-sol transition (72.14 ± 1.42 °C) temperatures were not noticeable by ultrasonication suggesting that the number of binding sites that form the gel network were similar. However, under large deformation, the rupture stress of gellan samples obtained from uniaxial compression tests decreased markedly with ultrasonication time. In addition, the instrumental Texture Profile Analysis (TPA) indicated that the gel hardness and springiness decreased gradually with ultrasonication time. The reduction in gel strength was attributed to the reduced chain length of the gellan polymer molecules and the gel network may include dangling chains which do not contribute to elasticity. |
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Food product developers are constantly looking for new functional ingredients to improve or modify food textural attributes in order to meet consumers' demands. One of the ways to achieve this is to modify the functionality of existing ingredients. In this work, low-acylated (LA) gellan gum (1% w/w) was physically modified by ultrasonicating the polysaccharide solution (frequency of 20 kHz and an output of ∼30 W) at ∼50 °C (above the sol-gel transition temperature) for different durations (5, 10, 20, 30 and 40 min). The ultrasonicated LA gellan gum was characterized in terms of its molecular parameters, gel viscoelasticity and textural properties. The results obtained from multi-angle laser light scattering showed that the molar mass of gellan gum decreased from 9.7 × 105 to 2.8 × 103 g/mol as ultrasonication time increased from 0 to 40 min (50% cycle). The frequency sweeps obtained by oscillatory measurement showed minimal changes in the elastic moduli with ultrasonication time. In addition, changes in the sol-gel (39.53 ± 0.33 °C) and gel-sol transition (72.14 ± 1.42 °C) temperatures were not noticeable by ultrasonication suggesting that the number of binding sites that form the gel network were similar. However, under large deformation, the rupture stress of gellan samples obtained from uniaxial compression tests decreased markedly with ultrasonication time. In addition, the instrumental Texture Profile Analysis (TPA) indicated that the gel hardness and springiness decreased gradually with ultrasonication time. The reduction in gel strength was attributed to the reduced chain length of the gellan polymer molecules and the gel network may include dangling chains which do not contribute to elasticity. |
| abstract_unstemmed |
Food product developers are constantly looking for new functional ingredients to improve or modify food textural attributes in order to meet consumers' demands. One of the ways to achieve this is to modify the functionality of existing ingredients. In this work, low-acylated (LA) gellan gum (1% w/w) was physically modified by ultrasonicating the polysaccharide solution (frequency of 20 kHz and an output of ∼30 W) at ∼50 °C (above the sol-gel transition temperature) for different durations (5, 10, 20, 30 and 40 min). The ultrasonicated LA gellan gum was characterized in terms of its molecular parameters, gel viscoelasticity and textural properties. The results obtained from multi-angle laser light scattering showed that the molar mass of gellan gum decreased from 9.7 × 105 to 2.8 × 103 g/mol as ultrasonication time increased from 0 to 40 min (50% cycle). The frequency sweeps obtained by oscillatory measurement showed minimal changes in the elastic moduli with ultrasonication time. In addition, changes in the sol-gel (39.53 ± 0.33 °C) and gel-sol transition (72.14 ± 1.42 °C) temperatures were not noticeable by ultrasonication suggesting that the number of binding sites that form the gel network were similar. However, under large deformation, the rupture stress of gellan samples obtained from uniaxial compression tests decreased markedly with ultrasonication time. In addition, the instrumental Texture Profile Analysis (TPA) indicated that the gel hardness and springiness decreased gradually with ultrasonication time. The reduction in gel strength was attributed to the reduced chain length of the gellan polymer molecules and the gel network may include dangling chains which do not contribute to elasticity. |
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In addition, changes in the sol-gel (39.53 ± 0.33 °C) and gel-sol transition (72.14 ± 1.42 °C) temperatures were not noticeable by ultrasonication suggesting that the number of binding sites that form the gel network were similar. However, under large deformation, the rupture stress of gellan samples obtained from uniaxial compression tests decreased markedly with ultrasonication time. In addition, the instrumental Texture Profile Analysis (TPA) indicated that the gel hardness and springiness decreased gradually with ultrasonication time. The reduction in gel strength was attributed to the reduced chain length of the gellan polymer molecules and the gel network may include dangling chains which do not contribute to elasticity.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Food product developers are constantly looking for new functional ingredients to improve or modify food textural attributes in order to meet consumers' demands. One of the ways to achieve this is to modify the functionality of existing ingredients. In this work, low-acylated (LA) gellan gum (1% w/w) was physically modified by ultrasonicating the polysaccharide solution (frequency of 20 kHz and an output of ∼30 W) at ∼50 °C (above the sol-gel transition temperature) for different durations (5, 10, 20, 30 and 40 min). The ultrasonicated LA gellan gum was characterized in terms of its molecular parameters, gel viscoelasticity and textural properties. The results obtained from multi-angle laser light scattering showed that the molar mass of gellan gum decreased from 9.7 × 105 to 2.8 × 103 g/mol as ultrasonication time increased from 0 to 40 min (50% cycle). The frequency sweeps obtained by oscillatory measurement showed minimal changes in the elastic moduli with ultrasonication time. In addition, changes in the sol-gel (39.53 ± 0.33 °C) and gel-sol transition (72.14 ± 1.42 °C) temperatures were not noticeable by ultrasonication suggesting that the number of binding sites that form the gel network were similar. However, under large deformation, the rupture stress of gellan samples obtained from uniaxial compression tests decreased markedly with ultrasonication time. In addition, the instrumental Texture Profile Analysis (TPA) indicated that the gel hardness and springiness decreased gradually with ultrasonication time. The reduction in gel strength was attributed to the reduced chain length of the gellan polymer molecules and the gel network may include dangling chains which do not contribute to elasticity.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Ultrasonication</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Gel-sol and sol-gel transition temperatures</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Gellan gum</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Physical modification</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Yuliarti, Oni</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Yeo, Gillin Ting Ting</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Or, Cheng Cheng</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="n">Elsevier</subfield><subfield code="a">Jiang, Tao ELSEVIER</subfield><subfield code="t">Constructing heterogeneous conductive network with core-shell AgFe</subfield><subfield code="d">2022</subfield><subfield code="g">Amsterdam</subfield><subfield code="w">(DE-627)ELV008810036</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:49</subfield><subfield code="g">year:2015</subfield><subfield code="g">pages:240-247</subfield><subfield code="g">extent:8</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.foodhyd.2015.04.002</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">33.68</subfield><subfield code="j">Oberflächen</subfield><subfield code="j">Dünne Schichten</subfield><subfield code="j">Grenzflächen</subfield><subfield code="x">Physik</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">35.18</subfield><subfield code="j">Kolloidchemie</subfield><subfield code="j">Grenzflächenchemie</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">52.78</subfield><subfield code="j">Oberflächentechnik</subfield><subfield code="j">Wärmebehandlung</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">49</subfield><subfield code="j">2015</subfield><subfield code="h">240-247</subfield><subfield code="g">8</subfield></datafield><datafield tag="953" ind1=" " ind2=" "><subfield code="2">045F</subfield><subfield code="a">630</subfield></datafield></record></collection>
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