Dynamic rheological and structural characterization of fish gelatin - Gum arabic coacervate gels cross-linked by tannic acid

Food Hydrocolloids

Volumn 60, Issue , 2016, Pages 516-524

  Anvari, Mohammad ^a,b   Chung, Donghwa ^c  

^a Gangneung Wonju National University   (South Korea)

^b UNIVERSITY OF IDAHO   (United States)

^c Seoul National University   (South Korea)

Author keywords

Cross linker; Fish gelatin gum arabic coacervate gel; Fourier transform infrared; Gel strength; Rheology; Tannic acid

Indexed keywords

ADHESIVES; COMPLEX NETWORKS; CROSSLINKING; FISH; FLAVONOIDS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDROGEN; HYDROGEN BONDS; SHEAR THINNING; TANNINS;

COACERVATE; COMPLEX COACERVATES; CROSSLINKER; FISH GELATIN; FISH GELATIN - GUM ARABIC COACERVATE GEL; FOURIER TRANSFORM INFRARED; GEL STRENGTHS; GUM ARABIC; INFRARED ANALYSIS; TANNIC ACID;

GELS;

EID: 84964556399     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.04.028     Document Type: Article

References (30)

1. Aewsiri T., Benjakul S., Visessanguan W., Wierenga P.A., Gruppen H. Antioxidative activity and emulsifying properties of cuttlefish skin gelatin-tannic acid complex as influenced by types of interaction. Innovative Food Science and Emerging Technologies 2010, 11:712-720.
2. Anvari M., Pan C.H., Yoon W.B., Chung D. Characterization of fish gelatin-gum arabic complex coacervates as influenced by phase separation temperature. International Journal of Biological Macromolecules 2015, 79:894-902.
3. Anvari M., Tabarsa M., Cao R., You S.G., Joyner H.S., Behnam Sh, et al. Compositional characterization and rheological properties of an anionic gum from Alyssum homolocarpum seeds. Food Hydrocolloids 2016, 52:766-773.
4. Balange A.K., Benjakul S. Cross-linking activity of oxidized tannic acid towards mackerel muscle proteins as affected by protein types and setting temperatures. Food Chemistry 2010, 120:268-277.
5. Cao N., Fu Y., He J. Mechanical properties of gelatin films cross-linked, respectively, by ferulic acid and tannin acid. Food Hydrocolloids 2007, 21:575-584.
6. Chen B., Li H., Ding Y., Suo H. Formation and microstructural characterization of whey protein isolate/beet pectin coacervations by laccase catalyzed cross-linking. LWT - Food Science and Technology 2012, 47:31-38.
7. Dubois M., Gilles K.A., Hamilton J.K., Rebers P.A., Smith F. Colorimetric method for determination of sugars and related substances. Analytical Chemistry 1956, 28:350-356.
8. Farris S., Schaich K.M., Liu L., Cooke P.H., Piergiovanni L., Yam K.L. Gelatin-pectin composite films from polyion-complex hydrogels. Food Hydrocolloids 2011, 25:61-70.
9. Farris S., Song J.H., Huang Q.R. Alternative reaction mechanism for the cross-linking of gelatin with glutaraldehyde. Journal of Agricultural and Food Chemistry 2010, 58(2):998-1003.
10. Gabriele D., de Cindio B., D'Antona P. A weak gel model for foods. Rheologica Acta 2001, 40(2):120-127.
11. Gabriele D.G., Migliori M., Sanzo R.D., Rossi C.O., Ruffolo S.A., de Cindio B. Characterization of dairy emulsions by NMR and rheological techniques. Food Hydrocolloids 2009, 23:619-628.
12. Kroll J., Rawel H.M., Rohn S. Reactions of plant phenolics with food proteins and enzymes under special consideration of covalent bonds. Food Science and Technology Research 2003, 9:205-218.
13. Lowry O.H., Rosebrough N.J., Farr A.L., Randall R.J. Protein measurement with the folin phenol reagent. The Journal of Biological Chemistry 1951, 193:165-275.
14. McClements S.J. Food emulsions, principles, practices, and techniques 2004, 46. CRC Press, New York, USA. 2nd ed.
15. McClements D.J. Non-covalent interactions between proteins and polysaccharides. Biotechnology Advances 2006, 24:621-625.
16. Muyonga J.H., Cole C.G.B., Duodu K.G. Fourier transform infrared (FTIR) spectroscopic study of acid soluble collagen and gelatin from skins and bones of young and adult Nile perch (Lates niloticus). Food Chemistry 2004, 86:325-332.
17. Nishihara T., Doty P. The sonic fragmentation of collagen macromolecules. Proceeding National Academic Sciences 1958, 44:411-417.
18. Sanchez C., Renard D. Stability and structure of protein-polysaccharide coacervates in the presence of protein aggregates. International Journal of Pharmaceutics 2002, 242(1-2):319-324.
19. Schmitt C., Aberkane L., Sanchez C. Handbook of hydrocolloids 2009, 422. CRC Press, Boca Raton, USA. 2nd ed. G.O. Philips, P.A. Williams (Eds.).
20. Schmitt C., Sanchez C., Lamprecht A., Renard D., Lehr C.M., de Kruif C.G., et al. Study of beta-lactoglobulin/acacia gum complex coacervation by diffusing-wave spectroscopy and confocal scanning laser microscopy. Colloids and Surfaces B: Biointerfaces 2001, 20(3):267-280.
21. Selinheimo E., Lampila P., Mattinen M.L., Buchert J. Formation of protein-oligosaccharide conjugates by laccase and tyrosinase. Journal of Agricultural and Food Chemistry 2008, 56(9):3118-3128.
22. Sinmon C., Barathieu K., Laguerre M., Schmitter J.M., Fouquet E., Pianet I., et al. Three-dimensional structure and dynamics of wine tannin-saliva protein complexes. A multitechnique approach. Biochemistry 2003, 42:10385-10395.
23. Speit G., Neuss S., Schutz P., Frohler-Keller M., Schmid O. The genotoxic potential of glutaraldehyde in mammalian cells in vitro in comparison with formaldehyde. Mutation Research-Genetic Toxicology and Environmental Mutagenesis 2008, 649(1-2):146-154.
24. Strauss G., Gibson S.M. Plant phenolics as cross-linkers of gelatin gels and gelatin-based coacervates for use as food ingredients. Food Hydrocolloids 2004, 18:81-89.
25. Thimma R.T., Tammishetti S. Study of complex coacervation of gelatin with sodium carboxymethyl guar gum: microencapsulation of clove oil and sulphamethoxazole. Journal of Microencapsulation 2003, 20(2):203-210.
26. Tunick M.H. Small-strain dynamic rheology of food protein networks. Journal of Agricultural and Food Chemistry 2011, 59:1481-1486.
27. Turgeon S.L., Laneuville S.I. Modern biopolymer science 2009, 327. Elsevier Academic Press, London, UK. S. Kasapis, I.T. Norton, J.B. Ubbink (Eds.).
28. Xu D., Asai D., Chilkoti A., Craig S.L. Rheological properties of cysteine-containing elastin-like polypeptide solutions and hydrogels. Biomacromolecules 2012, 13:2315-2321.
29. Yakimets I., Wellner N., Smith A.C., Wilson R.H., Farhat I., Mitchell J. Mechanical properties with respect to water content of gelatin films in glassy state. Polymer 2005, 46:12577-12585.
30. Yang Y., Anvari M., Pan C.H., Chung D. Characterization of interactions between fish gelatin and gum arabic in aqueous solutions. Food Chemistry 2012, 135:555-561.