Structural studies on matrices of deacylated gellan with polydextrose

Food Chemistry

Volumn 137, Issue 1-4, 2013, Pages 37-44

  Chaudhary, Vinita ^a   Small, Darryl M ^a   Kasapis, Stefan ^a  

^a RMIT UNIVERSITY   (Australia)

Author keywords

Deacylated gellan; Glass transition temperature; Polydextrose; Time temperature superposition

Indexed keywords

CONDENSED SYSTEMS; DEACYLATED GELLAN; DEFORMATION DYNAMICS; ENVIRONMENTAL SCANNING ELECTRON MICROSCOPIES (ESEM); FREE-VOLUME THEORY; HIGH-SOLIDS; MASTER CURVE; MICRO DIFFERENTIAL SCANNING CALORIMETRY; MODULATED DIFFERENTIAL SCANNING CALORIMETRY; MODULUS VALUES; PHYSICOCHEMICAL PROPERTY; POLYDEXTROSE; RATIONALISATION; STRUCTURAL STUDIES; STRUCTURAL TRANSFORMATION; SYNTHETIC POLYMERS; THERMO-MECHANICAL; TIME TEMPERATURE SUPERPOSITION; WIDE ANGLE XRAY DIFFRACTION;

FOURIER TRANSFORM INFRARED SPECTROSCOPY; GLASS TRANSITION; SCANNING ELECTRON MICROSCOPY; X RAY DIFFRACTION;

DIFFERENTIAL SCANNING CALORIMETRY;

GELLAN; GLUCOSE DERIVATIVE; POLYDEXTROSE; POLYMER; UNCLASSIFIED DRUG;

AQUEOUS SOLUTION; ARTICLE; CHEMICAL STRUCTURE; CONCENTRATION RESPONSE; CONFORMATIONAL TRANSITION; CROSS LINKING; DEACYLATION; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; ENVIRONMENTAL SCANNING ELECTRON MICROSCOPY; GLASS TRANSITION TEMPERATURE; INFRARED SPECTROSCOPY; MICRO DIFFERENTIAL SCANNING CALORIMETRY; OSCILLATION; PHYSICAL CHEMISTRY; SCANNING ELECTRON MICROSCOPY; SMALL DEFORMATION DYNAMIC OSCILLATION IN SHEAR; SOLID STATE; SOLUTE; STRUCTURE ANALYSIS; TEMPERATURE SENSITIVITY; THERMODYNAMICS; TIME TEMPERATURE SUPERPOSITION; VISCOELASTICITY; WIDE ANGLE X RAY DIFFRACTION; X RAY DIFFRACTION;

CALORIMETRY, DIFFERENTIAL SCANNING; GLUCANS; MOLECULAR STRUCTURE; POLYSACCHARIDES, BACTERIAL; TEMPERATURE; THERMODYNAMICS; VISCOSITY; X-RAY DIFFRACTION;

EID: 84870477087     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.009     Document Type: Article

References (44)

1. I. Bajaj, and R. Singhal Gellan gum for reducing oil uptake in sev, a legume based product during deep-fat frying Food Chemistry 1004 2007 1472 1477
2. J.Y. Cavaille, C. Jordan, J. Perez, L. Monnerie, and G.P. Johari Time-temperature superposition and dynamic mechanical behaviour of atactic polystyrene Journal of Polymer Science, Part B: Polymer Physics 25 1987 1235 1251
3. H.D. Champman, G.R. Chilvers, M.J. Miles, and V.J. Morris Studies on the gelation for xanthan-galactomannan G.O. Phillips, D.J. Wedlock, P.A. Williams, Gums and stabilisers for the food industry 4 1990 Pergamon Press Oxford 147 163
4. R. Chandrasekaran, R.P. Millane, S. Arnott, and E.D.T. Atkins The crystal structure of gellan Carbohydrate Research 175 1988 1 15
5. S.A.S. Craig, J.P. Troup, M.H. Auerbach, and H.I. Frier Polydextrose as soluble fibre: Physiological and analytical aspects Cereal Foods World 43 1998 370 376
6. V. Crescenzi, M. Dentini, T. Coviello, and R. Rizzo Comparative analysis of the behaviour of gellan gum (S-60) and welan gum (S-130) in diluteaqueous solution Carbohydrate Research 149 1986 425 432
7. W. Dannhauser, W.C. Child Jr.; and J.D. Ferry Dynamic mechanical properties of poly-n-octyl methacrylate Journal of Colloid Science 13 1958 103 113
8. M. Dentini, T. Coveillo, W. Burchard, and V. Crescenzi Solution properties of exocellular microbial polysaccharides 3. Light scattering from gellan and from the exocellular poly macromolecules Macromolecules 21 1988 3312 3320
9. V. Evageliou, P. Galanaki, C. Gardeli, and M. Komaitis Retention of ethyl butyrate by gellan gels in the presence of potassium ions Food Chemistry 126 2011 866 869
10. J.D. Ferry Dependence of viscoelastic behaviour on temperature and pressure Viscoelastic properties of polymers 1980 John Wiley and Sons New York 264 320
11. W. Gibson Gellan gum Alan. Imeson, Thickening and gelling agents for food 1992 Blackie Academic and Professional London 227 249
12. H.D. Goff, K.B. Caldwell, and D.W.J. Stanley The influence of polysaccharides on the glass transition in frozen sucrose solutions and ice cream Journal of Dairy Science 76 1993 1268
13. H. Grasdalen, and O. Simidsrod Gelation of gellan gum Carbohydrate Polymers 7 1987 371 393
14. R.D. Groot, and W.G.M. Agterof Dynamic viscoelastic modulus of associative polymer networks: Off-lattice simulations, theory and comparison to experiments Macromolecules 28 1995 6284 6295
15. Y.M. Gunning, R. Parker, and S.G. Ring Diffusion of short chain alcohols from amorphous maltose-water mixtures above and below their glass transition temperature Carbohydrate Research 329 2000 377 385
16. S. Kasapis The morphology of the gellan network in a high-sugar environment Food Hydrocolloids 20 2006 132 136
17. S. Kasapis, R. Abeysekera, N. Atkin, M. Deszczynski, and J.R. Mitchell Tangible evidence of the transformation from enthalpic to entropic gellan networks at high levels of co-solute Carbohydrate Polymers 50 2002 259 262
18. R.C. Lindsay Food additives S. Damodaran, K.L. Parkin, O.R. Fennema, Fenemma's food chemistry 4th ed. 2008 CRC Press USA 729 987
19. I.M. Al-Marhoobi, and S. Kasapis Further evidence of the changing nature of biopolymer networks in the presence of sugar Carbohydrate Research 340 2005 771 774
20. Y.I. Matveev, V.Y. Grinberg, and V.B. Tolstoguzov The plascticizing effect of water on proteins, polysaccharides and their mixtures. Glassy state of biopolymers, food and seeds Food Hydrocolloids 14 2000 425 437
21. K. Mickova, J. Copikova, and A. Synytsya Determination of polydextrose as a fat replacer in butter Czech Journal of Food Science 25 2007 25 31
22. M. Milas, X. Shi, and M. Rinaudo On the physico-chemical properties of gellan gum Biopolymers 30 1990 451 464
23. Mitchell, H. L. (1996). The role of the bulking agent polydextrose in fat replacement. In: S. Roller & S.A. Jones (Eds.), Handbook of fat replacers. CRC Press, eBook ISBN: 978-1-4200-4897-1.
24. E. Miyoshi, T. Takaya, and K. Nishinari Rheological and thermal studies of gel-sol transition in gellan gum aqueous solutions Carbohydrate Polymers 30 1996 109 119
25. K.L. Ngai, and D.J. Plazek Identification of different modes of molecular motion in polymers that cause thermorheological complexity Rubber Chemistry and Technology 68 1995 376
26. M.T. Nickerson, and A.T. Paulson Time-temperature studies of κ-carrageenan gelation in the presence of high levels of co-solutes Carbohydrate Polymers 61 2005 231 237
27. K. Nishinari, M. Watase, E. Miyoshi, T. Takaya, and D. Oakenfull Effects of sugar on thegel-sol transition of agarose and κ-carrageenan Food Technology October 1995 90 96
28. K. Nishinari, M. Watase, P.A. Williams, and G.O. Phillips κ-Carrageenan gels: Effect of sucrose, glucose, urea and guanidine hydrocolloid on the rheological and thermal properties Journal of Agricultural and Food Chemistry 38 1990 1188 1193
29. J.A. Payne, A.V. McCormick, and L.F. Francis A study of stress development in aqueous gelatin coatings Journal of Applied Polymer Science 73 1999 553 561
30. M. Peleg On the use of the WLF model in polymers and foods Critical Reviews in Food Science and Nutrition 32 1992 59 66
31. D.J. Plazek, and K.L. Ngai Correlation of polymer segmental chain dynamics with temperature-dependent time-scale shifts Macromolecules 24 1991 1222 1224
32. Y. Roos Melting and glass transition of low molecular weight carbohydrates Carbohydrate Research 238 1993 39 48
33. G.R. Sanderson, and R.C. Clark Laboratory produced microbial polysaccharide has manyfood applications as a gelling, stabilising and texturizing agent Food Technology 37 1983 63 70
34. L. Slade, and H. Levine J.M.V. Blanshard, P.J. Lillford, The glassy state in foods 1993 Nottingham University Press Nottingham 535
35. J.D. Stowell Polydextrose S.S. Cho, P. Samuel, Fiber ingredients 2009 CRC Press London 173 201
36. S.R. Sudhamani, M.S. Prasad, and U.K. Sankar DSC and FTIR studies on gellan and polyvinyl alcohol (PVA) blend films Food Hydrocolloids 17 2003 245 250
37. G. Sworn, and S. Kasapis Effect of conformation and molecular weight of co-solute on the mechanical properties of gellan gum gels Food Hydrocolloids 12 1998 283 290
38. G. Sworn, and S. Kasapis Molecular origins of the of high-sugar gellan systems Progress in Colloid and Polymer Science 114 1999 116 122
39. J. Tang, R. Mao, M.A. Tung, and B.G. Swanson Gelling temperature, gel clarity and texture of gellan gels containing fructose or sucrose Carbohydrate Polymers 44 2001 197 209
40. J. Tang, M.A. Tung, and Y. Zeng Compression strength and deformation of gellan gels formed with mono- and divalent cations Carbohydrate Polymers 29 1 1996 11 16
41. J. Tang, M.A. Tung, and Y. Zeng Gelling properties of gellan solutions containing monovalent and divalent cations Journal of Food Science 62 4 1997 688 712
42. J. Tang, M.A. Tung, and Y. Zeng Gelling temperature of gellan solutions containing calcium ions Journal of Food Science 62 2 1997 276 280
43. M. Watase, K. Nishinari, P.A. Williams, and G.O. Phillips Agarose gels: Effect of sucrose, glucose, urea and guanidine hydrochloride on the rheological and thermal properties Journal of Agricultural and Food Chemistry 38 1990 1181
44. L.E. Whittaker, I.M. Al-Ruqaie, S. Kasapis, and R.K. Richardson Development ofcomposite structures in the gellan polysaccharide/sugar system Carbohydrate Polymers 33 1997 39 46