Hydro- and aerogels from quince seed gum and gelatin solutions

被引：9

作者：

Ahmadzadeh-Hashemi, Saba ^{[1
]}

Varidi, Mehdi ^{[1
]}

Nooshkam, Majid ^{[1
]}

机构：

[1] Ferdowsi Univ Mashhad FUM, Fac Agr, Dept Food Sci & Technol, Mashhad, Iran

来源：

FOOD CHEMISTRY-X | 2023年 / 19卷

关键词：

Protein-polysaccharide hydrogel; Quince seed gum; Gelatin; Composite aerogel; Rheological properties; Microstructure; THERMAL-PROPERTIES; PROTEIN ISOLATE; CROSS-LINKING; FT-IR; TRANSGLUTAMINASE; TEXTURE; GELLAN; SPECTROSCOPY; CARRAGEENAN; PARTICLES;

D O I：

10.1016/j.fochx.2023.100813

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The composite hydro/aerogels were designed using gelatin and quince seed gum (QSG) at total polymer concentration (TPC) of 1, 1.5 and 2% and gelatin/QSG ratio of 1:0, 1:0.5 and 1:1. The gel syneresis decreased significantly with increase in TPC and QSG. Although, hydrogels with 2% TPC had remarkably higher gel strength and elasticity than 1% TPC ones, the addition of high levels of QSG to the gelatin (i.e., gelatin/QSG 1:1) led to a decrease in its gel strength (similar to 0.97-fold) and elasticity (similar to 3,463-fold). The temperature-sweep test showed higher melting points in gelatin/QSG hydrogels (>60 degrees C) compared to the gelatin ones (similar to 58 degrees C). Additionally, QSG addition to the gelatin led to more porous networks with higher gel strength, thermal stability, and crystallinity, as observed by scanning electron microscopy, differential scanning calorimetry, and X-ray diffractometer. Therefore, QSG could be used as a natural hydrocolloid to modify gelatin functionality.

引用

页数：11

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