Solubilization of bovine gelatin using power ultrasound: gelation without heating
| Autor: | Mahsa Majzoobi, Asgar Farahnaky, Fatemeh Zendeboodi, Gholamreza Mesbahi, Rezvan Azizi |
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| Rok vydání: | 2016 |
| Předmět: |
Materials science
Aqueous solution food.ingredient Absorption of water Scanning electron microscope business.industry Generalized Maxwell model Sonication Ultrasound Pharmaceutical Science 04 agricultural and veterinary sciences 040401 food science Gelatin 0404 agricultural biotechnology food Chemical engineering Solubility business Food Science |
| Zdroj: | Journal of Texture Studies. 48:87-94 |
| ISSN: | 0022-4901 |
| Popis: | The aim of this study was to investigate the efficacy of power ultrasound without using any heating stage in solubilizeing gelatin dispersions, and to characterize the mechanical and microstructural properties of the resulting gels using texture analysis and scanning electron microscopy, respectively. Usually to prepare a gel from gelatin, a primary heating stage of at about 40C or above is required to solubilize gelatin macromolecules. In this study solubilizing gelatin dispersions using power ultrasound without any heating was successfully performed. For solubilising gelatin, an ultrasound equipment with a frequency of 20 kHz, amplitude of 100% and power range of 50-150 W was used. Aqueous gelatin dispersions (4% w/v) were subjected to ultrasound for different times (40-240 s) at a constant temperature of 13C. Applying ultrasound to gelatin dispersions caused increases in water absorption and water solubility of the hydrocolloid. The textural parameters of the resulting gelatin gels, increased with increasing time and power of ultrasound. Moreover, a generalized Maxwell model with three elements was used for calculating relaxation times of the gels. The microstructural observations by SEM showed that the structural cohesiveness of the gels increased by increasing ultrasonication time. Ultrasound- assisted solubilization of gelatin can have emerging implications for industrial uses in pharmaceuticals, food and non-food systems. |
| Databáze: | OpenAIRE |
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