Physical Properties of Foods and Effect of Water on Them X Hydration and Mechanical Properties of Food Hydrocolloids

被引：0

作者：

Ikeda S. ^{[1
]}

机构：

[1] Faculty of Agriculture, Kagawa University, Kagawa, 761-0795, 2393 Ikenobe, Miki-cho, Kita-gun

来源：

Japan Journal of Food Engineering | 2010年 / 11卷 / 04期

关键词：

atomic force microscopy; gel; hydrocolloid; sol; viscoelasticity;

D O I：

10.11301/jsfe.11.161

中图分类号：

学科分类号：

摘要：

Structures and mechanical properties of food hydrocolloids consisting of hydrated food macromolecules such as polysaccharide and protein have been reviewed. Food sols often exhibit a decrease in the viscosity with increasing flow rate (i.e., shear-thinning) due to flow-induced changes in the three-dimensional structure of food macromolecules. Relatively high viscosities at low flow rates are highly effective in slowing down the rate of floatation or sedimentation of insoluble particles. For transporting the bulk sol, the flow rate may be increased in order to decrease the viscosity to the same order of magnitude as that of water. A food sol may possess a true yield stress. If the yield stress value is sufficiently larger than the buoyancy or gravitational force, floatation or sedimentation of insoluble particles never occurs. Atomic force microscopy images of gellan gum bulk gels have revealed that the gel networks are composed of rigid rod-like strands that are crosslinked with other strands at the ends. It is unreasonable to assume that the elasticity of such a network is determined by entropic effects. A novel model for describing the concentration dependence of the elasticity has been proposed by considering the bending elasticity of rod-like network strands. © 2010, Japan Society for Food Engineering. All rights reserved.

引用

页码：161 / 168

页数：7

共 18 条

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