Characterization and refinement of zein-based gels
Biopolymer-based gels have a significant impact on controlling rheological properties in a number of industrial processes. Many natural polymers such as animal and plant proteins are used as gelling agents. In particular, zein is a biocompatible protein that embraces almost 80% of the whole protein...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Gagliardi, Agnese [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2020transfer abstract |
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| Schlagwörter: |
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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:101 ; year:2020 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1016/j.foodhyd.2019.105555 |
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ELV049211293 |
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| 245 | 1 | 0 | |a Characterization and refinement of zein-based gels |
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| 520 | |a Biopolymer-based gels have a significant impact on controlling rheological properties in a number of industrial processes. Many natural polymers such as animal and plant proteins are used as gelling agents. In particular, zein is a biocompatible protein that embraces almost 80% of the whole protein content of corn. The current study was designed to characterize various gels made up of zein, in order to provide useful formulations for various applications. Diffusing wave spectroscopy in association with dynamic rheology was used to obtain a full physico-chemical characterization of the zein dispersions. Zein gels were prepared using different amounts of protein (10%, 12.5%, 15% and 20% w/v) and their stability was evaluated by Turbiscan Lab®. The microrheological parameters e.g. SLB (solid-liquid balance), EI (elasticity index), MVI (macroscopic viscosity index) and the storage (G′) and loss (G″) moduli were evaluated as a function of strain, frequency, time, and temperature providing information on the linear viscoelastic region, structural assembly, and thermal characteristics. The formulations containing 15% and 20% w/v of zein formed stable dispersions especially at 37 °C. The high protein concentration showed storage moduli values significantly greater than those of viscous moduli, demonstrating that the elastic character became dominant. These findings were confirmed up to 50 °C. The viscosity of these samples decreased as the shear rate increased, thus demonstrating a typical pseudoplastic or shear thinning behavior. Our findings showed that dispersions containing 20% w/v of zein are promising low-cost formulations to be used as a gel in various fields of application. | ||
| 520 | |a Biopolymer-based gels have a significant impact on controlling rheological properties in a number of industrial processes. Many natural polymers such as animal and plant proteins are used as gelling agents. In particular, zein is a biocompatible protein that embraces almost 80% of the whole protein content of corn. The current study was designed to characterize various gels made up of zein, in order to provide useful formulations for various applications. Diffusing wave spectroscopy in association with dynamic rheology was used to obtain a full physico-chemical characterization of the zein dispersions. Zein gels were prepared using different amounts of protein (10%, 12.5%, 15% and 20% w/v) and their stability was evaluated by Turbiscan Lab®. The microrheological parameters e.g. SLB (solid-liquid balance), EI (elasticity index), MVI (macroscopic viscosity index) and the storage (G′) and loss (G″) moduli were evaluated as a function of strain, frequency, time, and temperature providing information on the linear viscoelastic region, structural assembly, and thermal characteristics. The formulations containing 15% and 20% w/v of zein formed stable dispersions especially at 37 °C. The high protein concentration showed storage moduli values significantly greater than those of viscous moduli, demonstrating that the elastic character became dominant. These findings were confirmed up to 50 °C. The viscosity of these samples decreased as the shear rate increased, thus demonstrating a typical pseudoplastic or shear thinning behavior. Our findings showed that dispersions containing 20% w/v of zein are promising low-cost formulations to be used as a gel in various fields of application. | ||
| 650 | 7 | |a Raw zein |2 Elsevier | |
| 650 | 7 | |a Viscous modulus |2 Elsevier | |
| 650 | 7 | |a Storage modulus |2 Elsevier | |
| 650 | 7 | |a Stability |2 Elsevier | |
| 650 | 7 | |a Rheology |2 Elsevier | |
| 650 | 7 | |a Gel |2 Elsevier | |
| 700 | 1 | |a Froiio, Francesca |4 oth | |
| 700 | 1 | |a Salvatici, Maria Cristina |4 oth | |
| 700 | 1 | |a Paolino, Donatella |4 oth | |
| 700 | 1 | |a Fresta, Massimo |4 oth | |
| 700 | 1 | |a Cosco, Donato |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |n Elsevier |a Jiang, Tao ELSEVIER |t Constructing heterogeneous conductive network with core-shell AgFe |d 2022 |g Amsterdam |w (DE-627)ELV008810036 |
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10.1016/j.foodhyd.2019.105555 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000000894.pica (DE-627)ELV049211293 (ELSEVIER)S0268-005X(19)31119-1 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Gagliardi, Agnese verfasserin aut Characterization and refinement of zein-based gels 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Biopolymer-based gels have a significant impact on controlling rheological properties in a number of industrial processes. Many natural polymers such as animal and plant proteins are used as gelling agents. In particular, zein is a biocompatible protein that embraces almost 80% of the whole protein content of corn. The current study was designed to characterize various gels made up of zein, in order to provide useful formulations for various applications. Diffusing wave spectroscopy in association with dynamic rheology was used to obtain a full physico-chemical characterization of the zein dispersions. Zein gels were prepared using different amounts of protein (10%, 12.5%, 15% and 20% w/v) and their stability was evaluated by Turbiscan Lab®. The microrheological parameters e.g. SLB (solid-liquid balance), EI (elasticity index), MVI (macroscopic viscosity index) and the storage (G′) and loss (G″) moduli were evaluated as a function of strain, frequency, time, and temperature providing information on the linear viscoelastic region, structural assembly, and thermal characteristics. The formulations containing 15% and 20% w/v of zein formed stable dispersions especially at 37 °C. The high protein concentration showed storage moduli values significantly greater than those of viscous moduli, demonstrating that the elastic character became dominant. These findings were confirmed up to 50 °C. The viscosity of these samples decreased as the shear rate increased, thus demonstrating a typical pseudoplastic or shear thinning behavior. Our findings showed that dispersions containing 20% w/v of zein are promising low-cost formulations to be used as a gel in various fields of application. Biopolymer-based gels have a significant impact on controlling rheological properties in a number of industrial processes. Many natural polymers such as animal and plant proteins are used as gelling agents. In particular, zein is a biocompatible protein that embraces almost 80% of the whole protein content of corn. The current study was designed to characterize various gels made up of zein, in order to provide useful formulations for various applications. Diffusing wave spectroscopy in association with dynamic rheology was used to obtain a full physico-chemical characterization of the zein dispersions. Zein gels were prepared using different amounts of protein (10%, 12.5%, 15% and 20% w/v) and their stability was evaluated by Turbiscan Lab®. The microrheological parameters e.g. SLB (solid-liquid balance), EI (elasticity index), MVI (macroscopic viscosity index) and the storage (G′) and loss (G″) moduli were evaluated as a function of strain, frequency, time, and temperature providing information on the linear viscoelastic region, structural assembly, and thermal characteristics. The formulations containing 15% and 20% w/v of zein formed stable dispersions especially at 37 °C. The high protein concentration showed storage moduli values significantly greater than those of viscous moduli, demonstrating that the elastic character became dominant. These findings were confirmed up to 50 °C. The viscosity of these samples decreased as the shear rate increased, thus demonstrating a typical pseudoplastic or shear thinning behavior. Our findings showed that dispersions containing 20% w/v of zein are promising low-cost formulations to be used as a gel in various fields of application. Raw zein Elsevier Viscous modulus Elsevier Storage modulus Elsevier Stability Elsevier Rheology Elsevier Gel Elsevier Froiio, Francesca oth Salvatici, Maria Cristina oth Paolino, Donatella oth Fresta, Massimo oth Cosco, Donato oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:101 year:2020 pages:0 https://doi.org/10.1016/j.foodhyd.2019.105555 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 101 2020 0 |
| spelling |
10.1016/j.foodhyd.2019.105555 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000000894.pica (DE-627)ELV049211293 (ELSEVIER)S0268-005X(19)31119-1 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Gagliardi, Agnese verfasserin aut Characterization and refinement of zein-based gels 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Biopolymer-based gels have a significant impact on controlling rheological properties in a number of industrial processes. Many natural polymers such as animal and plant proteins are used as gelling agents. In particular, zein is a biocompatible protein that embraces almost 80% of the whole protein content of corn. The current study was designed to characterize various gels made up of zein, in order to provide useful formulations for various applications. Diffusing wave spectroscopy in association with dynamic rheology was used to obtain a full physico-chemical characterization of the zein dispersions. Zein gels were prepared using different amounts of protein (10%, 12.5%, 15% and 20% w/v) and their stability was evaluated by Turbiscan Lab®. The microrheological parameters e.g. SLB (solid-liquid balance), EI (elasticity index), MVI (macroscopic viscosity index) and the storage (G′) and loss (G″) moduli were evaluated as a function of strain, frequency, time, and temperature providing information on the linear viscoelastic region, structural assembly, and thermal characteristics. The formulations containing 15% and 20% w/v of zein formed stable dispersions especially at 37 °C. The high protein concentration showed storage moduli values significantly greater than those of viscous moduli, demonstrating that the elastic character became dominant. These findings were confirmed up to 50 °C. The viscosity of these samples decreased as the shear rate increased, thus demonstrating a typical pseudoplastic or shear thinning behavior. Our findings showed that dispersions containing 20% w/v of zein are promising low-cost formulations to be used as a gel in various fields of application. Biopolymer-based gels have a significant impact on controlling rheological properties in a number of industrial processes. Many natural polymers such as animal and plant proteins are used as gelling agents. In particular, zein is a biocompatible protein that embraces almost 80% of the whole protein content of corn. The current study was designed to characterize various gels made up of zein, in order to provide useful formulations for various applications. Diffusing wave spectroscopy in association with dynamic rheology was used to obtain a full physico-chemical characterization of the zein dispersions. Zein gels were prepared using different amounts of protein (10%, 12.5%, 15% and 20% w/v) and their stability was evaluated by Turbiscan Lab®. The microrheological parameters e.g. SLB (solid-liquid balance), EI (elasticity index), MVI (macroscopic viscosity index) and the storage (G′) and loss (G″) moduli were evaluated as a function of strain, frequency, time, and temperature providing information on the linear viscoelastic region, structural assembly, and thermal characteristics. The formulations containing 15% and 20% w/v of zein formed stable dispersions especially at 37 °C. The high protein concentration showed storage moduli values significantly greater than those of viscous moduli, demonstrating that the elastic character became dominant. These findings were confirmed up to 50 °C. The viscosity of these samples decreased as the shear rate increased, thus demonstrating a typical pseudoplastic or shear thinning behavior. Our findings showed that dispersions containing 20% w/v of zein are promising low-cost formulations to be used as a gel in various fields of application. Raw zein Elsevier Viscous modulus Elsevier Storage modulus Elsevier Stability Elsevier Rheology Elsevier Gel Elsevier Froiio, Francesca oth Salvatici, Maria Cristina oth Paolino, Donatella oth Fresta, Massimo oth Cosco, Donato oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:101 year:2020 pages:0 https://doi.org/10.1016/j.foodhyd.2019.105555 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 101 2020 0 |
| allfields_unstemmed |
10.1016/j.foodhyd.2019.105555 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000000894.pica (DE-627)ELV049211293 (ELSEVIER)S0268-005X(19)31119-1 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Gagliardi, Agnese verfasserin aut Characterization and refinement of zein-based gels 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Biopolymer-based gels have a significant impact on controlling rheological properties in a number of industrial processes. Many natural polymers such as animal and plant proteins are used as gelling agents. In particular, zein is a biocompatible protein that embraces almost 80% of the whole protein content of corn. The current study was designed to characterize various gels made up of zein, in order to provide useful formulations for various applications. Diffusing wave spectroscopy in association with dynamic rheology was used to obtain a full physico-chemical characterization of the zein dispersions. Zein gels were prepared using different amounts of protein (10%, 12.5%, 15% and 20% w/v) and their stability was evaluated by Turbiscan Lab®. The microrheological parameters e.g. SLB (solid-liquid balance), EI (elasticity index), MVI (macroscopic viscosity index) and the storage (G′) and loss (G″) moduli were evaluated as a function of strain, frequency, time, and temperature providing information on the linear viscoelastic region, structural assembly, and thermal characteristics. The formulations containing 15% and 20% w/v of zein formed stable dispersions especially at 37 °C. The high protein concentration showed storage moduli values significantly greater than those of viscous moduli, demonstrating that the elastic character became dominant. These findings were confirmed up to 50 °C. The viscosity of these samples decreased as the shear rate increased, thus demonstrating a typical pseudoplastic or shear thinning behavior. Our findings showed that dispersions containing 20% w/v of zein are promising low-cost formulations to be used as a gel in various fields of application. Biopolymer-based gels have a significant impact on controlling rheological properties in a number of industrial processes. Many natural polymers such as animal and plant proteins are used as gelling agents. In particular, zein is a biocompatible protein that embraces almost 80% of the whole protein content of corn. The current study was designed to characterize various gels made up of zein, in order to provide useful formulations for various applications. Diffusing wave spectroscopy in association with dynamic rheology was used to obtain a full physico-chemical characterization of the zein dispersions. Zein gels were prepared using different amounts of protein (10%, 12.5%, 15% and 20% w/v) and their stability was evaluated by Turbiscan Lab®. The microrheological parameters e.g. SLB (solid-liquid balance), EI (elasticity index), MVI (macroscopic viscosity index) and the storage (G′) and loss (G″) moduli were evaluated as a function of strain, frequency, time, and temperature providing information on the linear viscoelastic region, structural assembly, and thermal characteristics. The formulations containing 15% and 20% w/v of zein formed stable dispersions especially at 37 °C. The high protein concentration showed storage moduli values significantly greater than those of viscous moduli, demonstrating that the elastic character became dominant. These findings were confirmed up to 50 °C. The viscosity of these samples decreased as the shear rate increased, thus demonstrating a typical pseudoplastic or shear thinning behavior. Our findings showed that dispersions containing 20% w/v of zein are promising low-cost formulations to be used as a gel in various fields of application. Raw zein Elsevier Viscous modulus Elsevier Storage modulus Elsevier Stability Elsevier Rheology Elsevier Gel Elsevier Froiio, Francesca oth Salvatici, Maria Cristina oth Paolino, Donatella oth Fresta, Massimo oth Cosco, Donato oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:101 year:2020 pages:0 https://doi.org/10.1016/j.foodhyd.2019.105555 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 101 2020 0 |
| allfieldsGer |
10.1016/j.foodhyd.2019.105555 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000000894.pica (DE-627)ELV049211293 (ELSEVIER)S0268-005X(19)31119-1 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Gagliardi, Agnese verfasserin aut Characterization and refinement of zein-based gels 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Biopolymer-based gels have a significant impact on controlling rheological properties in a number of industrial processes. Many natural polymers such as animal and plant proteins are used as gelling agents. In particular, zein is a biocompatible protein that embraces almost 80% of the whole protein content of corn. The current study was designed to characterize various gels made up of zein, in order to provide useful formulations for various applications. Diffusing wave spectroscopy in association with dynamic rheology was used to obtain a full physico-chemical characterization of the zein dispersions. Zein gels were prepared using different amounts of protein (10%, 12.5%, 15% and 20% w/v) and their stability was evaluated by Turbiscan Lab®. The microrheological parameters e.g. SLB (solid-liquid balance), EI (elasticity index), MVI (macroscopic viscosity index) and the storage (G′) and loss (G″) moduli were evaluated as a function of strain, frequency, time, and temperature providing information on the linear viscoelastic region, structural assembly, and thermal characteristics. The formulations containing 15% and 20% w/v of zein formed stable dispersions especially at 37 °C. The high protein concentration showed storage moduli values significantly greater than those of viscous moduli, demonstrating that the elastic character became dominant. These findings were confirmed up to 50 °C. The viscosity of these samples decreased as the shear rate increased, thus demonstrating a typical pseudoplastic or shear thinning behavior. Our findings showed that dispersions containing 20% w/v of zein are promising low-cost formulations to be used as a gel in various fields of application. Biopolymer-based gels have a significant impact on controlling rheological properties in a number of industrial processes. Many natural polymers such as animal and plant proteins are used as gelling agents. In particular, zein is a biocompatible protein that embraces almost 80% of the whole protein content of corn. The current study was designed to characterize various gels made up of zein, in order to provide useful formulations for various applications. Diffusing wave spectroscopy in association with dynamic rheology was used to obtain a full physico-chemical characterization of the zein dispersions. Zein gels were prepared using different amounts of protein (10%, 12.5%, 15% and 20% w/v) and their stability was evaluated by Turbiscan Lab®. The microrheological parameters e.g. SLB (solid-liquid balance), EI (elasticity index), MVI (macroscopic viscosity index) and the storage (G′) and loss (G″) moduli were evaluated as a function of strain, frequency, time, and temperature providing information on the linear viscoelastic region, structural assembly, and thermal characteristics. The formulations containing 15% and 20% w/v of zein formed stable dispersions especially at 37 °C. The high protein concentration showed storage moduli values significantly greater than those of viscous moduli, demonstrating that the elastic character became dominant. These findings were confirmed up to 50 °C. The viscosity of these samples decreased as the shear rate increased, thus demonstrating a typical pseudoplastic or shear thinning behavior. Our findings showed that dispersions containing 20% w/v of zein are promising low-cost formulations to be used as a gel in various fields of application. Raw zein Elsevier Viscous modulus Elsevier Storage modulus Elsevier Stability Elsevier Rheology Elsevier Gel Elsevier Froiio, Francesca oth Salvatici, Maria Cristina oth Paolino, Donatella oth Fresta, Massimo oth Cosco, Donato oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:101 year:2020 pages:0 https://doi.org/10.1016/j.foodhyd.2019.105555 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 101 2020 0 |
| allfieldsSound |
10.1016/j.foodhyd.2019.105555 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000000894.pica (DE-627)ELV049211293 (ELSEVIER)S0268-005X(19)31119-1 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Gagliardi, Agnese verfasserin aut Characterization and refinement of zein-based gels 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Biopolymer-based gels have a significant impact on controlling rheological properties in a number of industrial processes. Many natural polymers such as animal and plant proteins are used as gelling agents. In particular, zein is a biocompatible protein that embraces almost 80% of the whole protein content of corn. The current study was designed to characterize various gels made up of zein, in order to provide useful formulations for various applications. Diffusing wave spectroscopy in association with dynamic rheology was used to obtain a full physico-chemical characterization of the zein dispersions. Zein gels were prepared using different amounts of protein (10%, 12.5%, 15% and 20% w/v) and their stability was evaluated by Turbiscan Lab®. The microrheological parameters e.g. SLB (solid-liquid balance), EI (elasticity index), MVI (macroscopic viscosity index) and the storage (G′) and loss (G″) moduli were evaluated as a function of strain, frequency, time, and temperature providing information on the linear viscoelastic region, structural assembly, and thermal characteristics. The formulations containing 15% and 20% w/v of zein formed stable dispersions especially at 37 °C. The high protein concentration showed storage moduli values significantly greater than those of viscous moduli, demonstrating that the elastic character became dominant. These findings were confirmed up to 50 °C. The viscosity of these samples decreased as the shear rate increased, thus demonstrating a typical pseudoplastic or shear thinning behavior. Our findings showed that dispersions containing 20% w/v of zein are promising low-cost formulations to be used as a gel in various fields of application. Biopolymer-based gels have a significant impact on controlling rheological properties in a number of industrial processes. Many natural polymers such as animal and plant proteins are used as gelling agents. In particular, zein is a biocompatible protein that embraces almost 80% of the whole protein content of corn. The current study was designed to characterize various gels made up of zein, in order to provide useful formulations for various applications. Diffusing wave spectroscopy in association with dynamic rheology was used to obtain a full physico-chemical characterization of the zein dispersions. Zein gels were prepared using different amounts of protein (10%, 12.5%, 15% and 20% w/v) and their stability was evaluated by Turbiscan Lab®. The microrheological parameters e.g. SLB (solid-liquid balance), EI (elasticity index), MVI (macroscopic viscosity index) and the storage (G′) and loss (G″) moduli were evaluated as a function of strain, frequency, time, and temperature providing information on the linear viscoelastic region, structural assembly, and thermal characteristics. The formulations containing 15% and 20% w/v of zein formed stable dispersions especially at 37 °C. The high protein concentration showed storage moduli values significantly greater than those of viscous moduli, demonstrating that the elastic character became dominant. These findings were confirmed up to 50 °C. The viscosity of these samples decreased as the shear rate increased, thus demonstrating a typical pseudoplastic or shear thinning behavior. Our findings showed that dispersions containing 20% w/v of zein are promising low-cost formulations to be used as a gel in various fields of application. Raw zein Elsevier Viscous modulus Elsevier Storage modulus Elsevier Stability Elsevier Rheology Elsevier Gel Elsevier Froiio, Francesca oth Salvatici, Maria Cristina oth Paolino, Donatella oth Fresta, Massimo oth Cosco, Donato oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:101 year:2020 pages:0 https://doi.org/10.1016/j.foodhyd.2019.105555 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 101 2020 0 |
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Biopolymer-based gels have a significant impact on controlling rheological properties in a number of industrial processes. Many natural polymers such as animal and plant proteins are used as gelling agents. In particular, zein is a biocompatible protein that embraces almost 80% of the whole protein content of corn. The current study was designed to characterize various gels made up of zein, in order to provide useful formulations for various applications. Diffusing wave spectroscopy in association with dynamic rheology was used to obtain a full physico-chemical characterization of the zein dispersions. Zein gels were prepared using different amounts of protein (10%, 12.5%, 15% and 20% w/v) and their stability was evaluated by Turbiscan Lab®. The microrheological parameters e.g. SLB (solid-liquid balance), EI (elasticity index), MVI (macroscopic viscosity index) and the storage (G′) and loss (G″) moduli were evaluated as a function of strain, frequency, time, and temperature providing information on the linear viscoelastic region, structural assembly, and thermal characteristics. The formulations containing 15% and 20% w/v of zein formed stable dispersions especially at 37 °C. The high protein concentration showed storage moduli values significantly greater than those of viscous moduli, demonstrating that the elastic character became dominant. These findings were confirmed up to 50 °C. The viscosity of these samples decreased as the shear rate increased, thus demonstrating a typical pseudoplastic or shear thinning behavior. Our findings showed that dispersions containing 20% w/v of zein are promising low-cost formulations to be used as a gel in various fields of application. |
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Biopolymer-based gels have a significant impact on controlling rheological properties in a number of industrial processes. Many natural polymers such as animal and plant proteins are used as gelling agents. In particular, zein is a biocompatible protein that embraces almost 80% of the whole protein content of corn. The current study was designed to characterize various gels made up of zein, in order to provide useful formulations for various applications. Diffusing wave spectroscopy in association with dynamic rheology was used to obtain a full physico-chemical characterization of the zein dispersions. Zein gels were prepared using different amounts of protein (10%, 12.5%, 15% and 20% w/v) and their stability was evaluated by Turbiscan Lab®. The microrheological parameters e.g. SLB (solid-liquid balance), EI (elasticity index), MVI (macroscopic viscosity index) and the storage (G′) and loss (G″) moduli were evaluated as a function of strain, frequency, time, and temperature providing information on the linear viscoelastic region, structural assembly, and thermal characteristics. The formulations containing 15% and 20% w/v of zein formed stable dispersions especially at 37 °C. The high protein concentration showed storage moduli values significantly greater than those of viscous moduli, demonstrating that the elastic character became dominant. These findings were confirmed up to 50 °C. The viscosity of these samples decreased as the shear rate increased, thus demonstrating a typical pseudoplastic or shear thinning behavior. Our findings showed that dispersions containing 20% w/v of zein are promising low-cost formulations to be used as a gel in various fields of application. |
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In particular, zein is a biocompatible protein that embraces almost 80% of the whole protein content of corn. The current study was designed to characterize various gels made up of zein, in order to provide useful formulations for various applications. Diffusing wave spectroscopy in association with dynamic rheology was used to obtain a full physico-chemical characterization of the zein dispersions. Zein gels were prepared using different amounts of protein (10%, 12.5%, 15% and 20% w/v) and their stability was evaluated by Turbiscan Lab®. The microrheological parameters e.g. SLB (solid-liquid balance), EI (elasticity index), MVI (macroscopic viscosity index) and the storage (G′) and loss (G″) moduli were evaluated as a function of strain, frequency, time, and temperature providing information on the linear viscoelastic region, structural assembly, and thermal characteristics. The formulations containing 15% and 20% w/v of zein formed stable dispersions especially at 37 °C. The high protein concentration showed storage moduli values significantly greater than those of viscous moduli, demonstrating that the elastic character became dominant. These findings were confirmed up to 50 °C. The viscosity of these samples decreased as the shear rate increased, thus demonstrating a typical pseudoplastic or shear thinning behavior. Our findings showed that dispersions containing 20% w/v of zein are promising low-cost formulations to be used as a gel in various fields of application.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Raw zein</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Viscous modulus</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Storage modulus</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Stability</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Rheology</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Gel</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Froiio, Francesca</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Salvatici, Maria Cristina</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Paolino, Donatella</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Fresta, Massimo</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Cosco, Donato</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:101</subfield><subfield code="g">year:2020</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.foodhyd.2019.105555</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">101</subfield><subfield code="j">2020</subfield><subfield code="h">0</subfield></datafield></record></collection>
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