TY - JOUR
T1 - Measurement of dynamic rheology during ageing of gelatine-sugar composites
AU - Choi, Yun H.
AU - Lim, Seung T.
AU - Yoo, Byoungseung
N1 - Copyright:
Copyright 2011 Elsevier B.V., All rights reserved.
PY - 2004/11
Y1 - 2004/11
N2 - The effect of sugars (sucrose, glucose and xylose) at different concentrations (0, 10, 20, 30, 40 and 50%) on the dynamic Theological properties of gelatine (2% w/w) was investigated during ageing. Storage moduli (G′), when measured at 5°C, decreased with increasing concentration of added sugar. Xylose was found to induce the greatest reduction in the values of G′. G′ values, measured as a function of ageing time (10 h) at 5°C, increased rapidly at the initial stage and then reached a pseudoplateau region after long ageing times. Increasing the sugar concentration resulted in a decrease in the pseudoplateau values. The rate constant (K) for structure development of gelatine during ageing was described by apparent first-order kinetics. G′ and K values in gelatine-sugar composites increased in the following order: xylose < glucose < sucrose. The magnitudes of G′ at the end of ageing were much greater than those of G″, showing a small dependence (slope = 0.005-0.088) on frequency (ω).
AB - The effect of sugars (sucrose, glucose and xylose) at different concentrations (0, 10, 20, 30, 40 and 50%) on the dynamic Theological properties of gelatine (2% w/w) was investigated during ageing. Storage moduli (G′), when measured at 5°C, decreased with increasing concentration of added sugar. Xylose was found to induce the greatest reduction in the values of G′. G′ values, measured as a function of ageing time (10 h) at 5°C, increased rapidly at the initial stage and then reached a pseudoplateau region after long ageing times. Increasing the sugar concentration resulted in a decrease in the pseudoplateau values. The rate constant (K) for structure development of gelatine during ageing was described by apparent first-order kinetics. G′ and K values in gelatine-sugar composites increased in the following order: xylose < glucose < sucrose. The magnitudes of G′ at the end of ageing were much greater than those of G″, showing a small dependence (slope = 0.005-0.088) on frequency (ω).
KW - Gelation
KW - Protein
KW - Storage modulus
KW - Theological property
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U2 - 10.1111/j.1365-2621.2004.00871.x
DO - 10.1111/j.1365-2621.2004.00871.x
M3 - Article
AN - SCOPUS:9744281928
SN - 0950-5423
VL - 39
SP - 935
EP - 945
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 9
ER -