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Ji Z, Yu L, Duan Q, Miao S, Liu H, Shen W, Jin W. Morphology and Rheology of a Cool-Gel (Protein) Blended with a Thermo-Gel (Hydroxypropyl Methylcellulose). Foods 2022; 11:foods11010128. [PMID: 35010254 PMCID: PMC8750888 DOI: 10.3390/foods11010128] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 12/24/2021] [Accepted: 12/28/2021] [Indexed: 01/27/2023] Open
Abstract
This study investigates the morphological and rheological properties of blended gelatin (GA; a cooling-induced gel (cool-gel)) and hydroxypropyl methylcellulose (HPMC; a heating-induced gel (thermo-gel)) systems using a fluorescence microscope, small angle X-ray scattering (SAXS), and a rheometer. The results clearly indicate that the two biopolymers are immiscible and have low compatibility. Moreover, the rheological behavior and morphology of the GA/HPMC blends significantly depend on the blending ratio and concentration. Higher polysaccharide contents decrease the gelling temperature and improve the gel viscoelasticity character of GA/HPMC blended gels. The SAXS results reveal that the correlation length (ξ) of the blended gels decreases from 5.16 to 1.89 nm as the HPMC concentration increases from 1 to 6%, which suggests that much denser networks are formed in blended gels with higher HPMC concentrations. Overall, the data reported herein indicate that the gel properties of gelatin can be enhanced by blending with a heating-induced gel.
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Affiliation(s)
- Zhili Ji
- Cereal Engineering, School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China; (W.S.); (W.J.)
- Center for Polymer from Renewable Resources, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Y.); (Q.D.); (H.L.)
- Correspondence:
| | - Long Yu
- Center for Polymer from Renewable Resources, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Y.); (Q.D.); (H.L.)
- Sino-Singapore International Joint Research Institute, Guangzhou Knowledge City, Guangzhou 510663, China
| | - Qingfei Duan
- Center for Polymer from Renewable Resources, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Y.); (Q.D.); (H.L.)
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland;
| | - Hongsheng Liu
- Center for Polymer from Renewable Resources, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Y.); (Q.D.); (H.L.)
- Sino-Singapore International Joint Research Institute, Guangzhou Knowledge City, Guangzhou 510663, China
| | - Wangyang Shen
- Cereal Engineering, School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China; (W.S.); (W.J.)
| | - Weiping Jin
- Cereal Engineering, School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China; (W.S.); (W.J.)
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Grządka E, Matusiak J, Godek E, Maciołek U. Mixtures of cationic guar gum and anionic surfactants as stabilizers of zirconia suspensions. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.117677] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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