The thickening properties of native gellan gum are due to freeze drying–induced aggregation
| Autor: | Hiroo Ogawa, Shingo Matsukawa, Tom Brenner, Faith Bernadette A. Descallar, Nobuki Ando, Ayaka Shinsho, Yun Zhou, Yuri Tashiro |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
chemistry.chemical_classification
Aggregate (composite) 010304 chemical physics General Chemical Engineering Salt (chemistry) 04 agricultural and veterinary sciences General Chemistry 040401 food science 01 natural sciences Gellan gum Freeze-drying chemistry.chemical_compound 0404 agricultural biotechnology Chemical engineering chemistry 0103 physical sciences Thickening Food Science |
| Zdroj: | Food Hydrocolloids. 109:105997 |
| ISSN: | 0268-005X |
| DOI: | 10.1016/j.foodhyd.2020.105997 |
| Popis: | The gelation of native gellan gum was investigated. Native gellan was found to dissolve in water at 90 °C as a polydisperse mixture of aggregates with an average aggregate number of ≈10. Extensive heating (>10 h) at 90 °C broke down the aggregates into individual chains. Solutions of these aggregates formed permanent gels without added salt. In contrast, solutions of individual chains formed weak gels under the same conditions. The results indicate the role that soluble aggregates, probably formed on drying, have in imparting gelling and stabilizing capacities to food preparations of native gellan gum. |
| Databáze: | OpenAIRE |
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