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Rheological and structural characterization of gels from albumin and low methoxyl amidated pectin mixtures.
- Source :
-
Food Hydrocolloids . Jul2019, Vol. 92, p60-68. 9p. - Publication Year :
- 2019
-
Abstract
- Abstract The rheological behavior of gels prepared from albumin (ALB) and a mixture of ALB and low methoxyl amidated pectin (PEC) with different proportions were studied using oscillatory rheological tests, Fourier transform infrared spectroscopy (FT-IR spectroscopy), zeta potential measurements and confocal microscopy. The mixture was always 5% of the total solute. Assays were performed in two series, one in which all mixtures were adjusted to pH = 8 and another one without pH adjustment. The zeta potential values indicated the presence of a negative net charge on ALB-PEC gels. The rheological tests indicated a frequency dependence of the storage (G′) and loss (G") moduli, with G' > G". The presence of 1% and 2% of pectin in the mixture caused an increase in G'. However, a PEC concentration above 2% led to a decrease in G′, regardless of the pH or frequency. FT-IR spectroscopy indicated that as the PEC content increased, a higher proportion of β-sheet structures was found. Confocal microscopy also confirmed aggregation of ALB particles due to the PEC concentration. Highlights • The interactions between the pectin and albumin have electrostatic feature. • Gels from albumin and pectin are weak regardless of pH. • The increase of G′ was associated with the synergism between the albumin and pectin. • The addition of pectin above the critical concentration led to a decrease in G'. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 0268005X
- Volume :
- 92
- Database :
- Academic Search Index
- Journal :
- Food Hydrocolloids
- Publication Type :
- Academic Journal
- Accession number :
- 135138206
- Full Text :
- https://doi.org/10.1016/j.foodhyd.2019.01.025