Rheological Behavior and Microstructure of Chlorella/k-Carrageenan/Starch Gels

被引：0
|
作者：
Khemiri, Sheyma [1 ]
Oliveira, Sonia [1 ]
Correia, Daniela [2 ]
Barracossa, Rita [2 ]
Nunes, Cristiana [1 ]
Raymundo, Anabela [1 ]
机构：
[1] Univ Lisbon, Inst Super Agron, TERRA Associated Lab, LEAF Linking Landscape Environm Agr & Food Res Ct, P-1349017 Lisbon, Portugal
[2] MC SONAE, Lisbon, Portugal
来源：
PROCEEDINGS OF THE IBERIAN MEETING ON RHEOLOGY, IBEREO 2024 | 2024年 / 56卷
关键词：
Chlorella; Protein; Rheology-gel;
D O I：
10.1007/978-3-031-67217-0_31
中图分类号：
O3 [力学];
学科分类号：
08 ; 0801 ;
摘要：
The gelation properties of a protein-rich biomass system from the microalgae C. vulgaris and C. sorokoniana were studied. Gel formation was achieved at a protein concentration of 2.5 g/100 ml and a temperature of 90 degrees C/5 min was necessary to produce a stable gel network. After thermal treatment, and upon cooling to 20 degrees C with a cooling rate of 2 degrees C/min, the Org-gel (with C. vulgaris) showed higher values of G' and G(N)(0) coinciding with a tan delta < 0.1, in comparison to the Yell-gel (with C. sorokoniana). The results showed that it is possible to produce rich-protein gels from Chlorella biomass, which could enhance the knowledge of the toolbox technofunctional properties of microalgae proteins and might thereby facilitate their use as a filling for cookies or enjoyed as a standalone snack.
引用
收藏
页码：140 / 143
页数：4
相关论文
共 50 条
  • [21] Influence of microstructure on the rheological behavior of dense particle gels
    Wyss, HM
    Deliormanli, AM
    Tervoort, E
    Gauckler, LJ
    AICHE JOURNAL, 2005, 51 (01) : 134 - 141
  • [22] Structure evolution of carrageenan/milk gels: effect of shearing, carrageenan concentration and nu fraction on rheological behavior
    Michon, C
    Chapuis, C
    Langendorff, V
    Boulenguer, P
    Cuvelier, G
    FOOD HYDROCOLLOIDS, 2005, 19 (03) : 541 - 547
  • [23] RHEOLOGICAL BEHAVIOR OF MIXED GELS OF KAPPA-CARRAGEENAN LOCUST BEAN GUM
    STADING, M
    HERMANSSON, AM
    CARBOHYDRATE POLYMERS, 1993, 22 (01) : 49 - 56
  • [24] RHEOLOGICAL CHARACTERIZATION OF STARCH GELS
    DJAKOVIC, L
    DOKIC, P
    STARKE, 1972, 24 (06): : 195 - &
  • [25] RHEOLOGICAL BEHAVIOR OF KAPPA-CARRAGEENAN LOCUST BEAN GUM MIXED GELS
    ARNAUD, JP
    CHOPLIN, L
    LACROX, C
    JOURNAL OF TEXTURE STUDIES, 1989, 19 (04) : 419 - 430
  • [26] Evaluation of stress-strain for characterization of the rheological behavior of alginate and carrageenan gels
    Mammarella, EJ
    Vicín, DAD
    Rubiolo, AC
    BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING, 2002, 19 (04) : 403 - 409
  • [27] Preparation of a bigel system based on k-carrageenan hydrogel and beeswax oleogel and the effect of starch on the bigel properties
    Zhou, Mengjing
    Li, Bin
    Wu, Aolin
    Hu, Zhigang
    Liu, Jizhen
    Wang, Ying
    Liu, Haiying
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2024, 205
  • [28] INTERACTION BETWEEN BETA-CASEIN AND K-CARRAGEENAN .2. EFFECTS OF COEXISTENCE OF BETA-CASEIN ON GELATION OF K-CARRAGEENAN
    OZAWA, K
    NIKI, R
    ARIMA, S
    AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1985, 49 (11): : 3123 - 3129
  • [29] Effect of k-carrageenan on the gelation properties of oyster protein
    Jiang, Suisui
    Ma, Yuyang
    Wang, Yahui
    Wang, Rui
    Zeng, Mingyong
    FOOD CHEMISTRY, 2022, 382
  • [30] Rheological and structural characterization of carrageenan emulsion gels
    Fontes-Candia, Cynthia
    Strom, Anna
    Lopez-Sanchez, Patricia
    Lopez-Rubio, Amparo
    Martinez-Sanz, Marta
    ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, 2020, 47
12345