Rheological and thermal behavior of mixed gelatin/konjac glucomannan gels

Journal of Texture Studies

Volumn 45, Issue 5, 2014, Pages 344-353

  Tomczyńska Mleko, Marta ^a   Brenner, Tom ^c   Nishinari, Katsuyoshi ^c,d   Mleko, Stanislaw ^b   Kramek, Aneta ^a  

^a INSTITUTE OF PLANT GENETICS   (Poland)

^b UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

^c Osaka Prefecture University   (Japan)

^d HUBEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Gelatin; Konjac; Mixed gel; Rheology

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; ELASTIC MODULI; FILLERS; FRACTURE; MELTING; PHASE SEPARATION; RHEOLOGY;

BODY TEMPERATURE; CONFOCAL LASER SCANNING MICROSCOPY; DEFORMATION REGIMES; GELATIN; KONJAC; KONJAC GLUCOMANNAN; MIXED GEL; THERMAL BEHAVIORS;

GELS;

EID: 85027936431     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12079     Document Type: Article

References (42)

1. Ahearne, M., Yang, Y. and Liu, K.K. 2008. Mechanical characterisation of hydrogels for tissue engineering. In Topics in Tissue Engineering, Vol. 4 (N. Ashammakhi, R. Reis and F. Chiellini, eds.) University of Oulu, Oulu, Finland.
2. Bezemer, J.M., Radersma, R., Grijpma, D.W., Dijkstra, P.J., Feijen, J. and Van Blitterswijk, C. 2000. Zero-order release of lysozyme from poly(ethylene glycol)/poly(butylene terephthalate) matrices. J. Control. Release 64, 179-192.
3. Brenner, T., Nicolai, T. and Johannsson, R. 2009. Rheology of thermo-reversible fish protein isolate gels. Food Res. Int. 42, 915-924.
4. Brenner, T., Wang, Z., Achayuthakan, P., Nakajima, T. and Nishinari, K. 2013. Rheology and synergy of κ-carrageenan/locust bean gum/konjac glucomannan gels at neutral pH. Carbohydr. Poly. 98, 754-760.
5. Choi, Y.S., Hong, S.R., Lee, Y.M., Song, K.W., Park, M.H. and Nam, Y.S. 1999. Studies on gelatin-containing artificial skin: II. Preparation and characterization of cross-linked gelatin-hyaluronate sponge. J. Biomed. Mater. Res. 48, 631-639.
6. Cronin, D.S. and Falzon, C. 2011. Characterization of 10% ballistic gelatin to evaluate temperature, aging and strain rate effects. Exp. Mech. 51, 1197-1206.
7. Djabourov, M., Maquet, J., Theveneau, H., Leblond, J. and Papon, P. 1985. Kinetics of gelation of aqueous gelatin solutions. Brit. Polym. J. 17, 169-174.
8. Fan, J., Hu, X. and Yue, C.Y. 2003. Static and dynamic mechanical properties of modified bismaleimide and cyanate ester interpenetrating polymer networks. J. Appl. Polym. Sci. 88, 2000-2006.
9. Figuly, G.D., Royce, S.D., Khasat, N.P., Schock, L.E., Wu, S.D., Davidson, F., Campbell, G.C., Keating, M.Y., Chen, H.W., Shimshick, E.J. etal. 1997. Preparation and characterization of novel poly(alkylamine)-based hydrogels designed for use as bile acid sequestrants. Macromolecules 30, 6174-6184.
10. Fujitsu, M., Hattori, M. and Tamura, T. 1997. Effects of hydroxy compounds on gel formation of gelatin. Colloid Polym. Sci. 275, 67-72.
11. Gekko, K., Li, X. and Makino, S. 1992. Effects of polyols and sugars on the sol-gel transition of gelatin. Biosci. Biotechnol. Biochem. 56, 1280-1284.
12. Goycoolea, F.M., Richardson, R.K., Morris, E.R. and Gidley, M.J. 1995. Effect of locust bean gum and konjac glucomannan on the conformation and rheology of agarose and kappa-carrageenan. Biopolymers 36, 643-658.
13. Gwartney, E., Foegeding, E.A. and Larick, D.K. 2002. The texture of commercial full-fat and reduced-fat cheese. J. Food Sci. 67, 812-816.
14. Harrington, J.C. and Morris, E.R. 2009a. Conformational ordering and gelation of gelatin in mixtures with soluble polysaccharides. Food Hydrocoll. 23, 327-336.
15. Harrington, J.C. and Morris, E.R. 2009b. An unusual manifestation of phase separation in mixtures of disordered gelatin with konjac glucomannan. Food Hydrocoll. 23, 460-467.
16. Hayakawa, F., Kazami, Y., Ishihara, S., Nakao, S., Nakauma, M., Funami, T., Nishinari, K. and Kohyama, K. 2014. Characterization of eating difficulty by sensory evaluation of hydrocolloid gels. Food Hydrocoll. 38, 95-103.
17. Jones, G.M.J. 2004. Rheological properties of gelatin, carrageenan and locust bean gum mixtures. PhD Thesis, University of Nottingham, Loughborough, U.K.
18. Kasapis, S., Al-Marhoobi, I.M.A., Deszczynski, M., Mitchell, J.R. and Abeysekera, R. 2004. Structural properties of gelatin in mixtures with sugar. In Gums and Stabilisers for the Food Industry 12 (P.A. Williams and G.O. Phillips, eds.) RSC Publishing, Cambridge, U.K.
19. Kato, A., Kodani, Y., Shimada, H., Sasaki, T., Hayakawa, F. and Kohyama, K. 2011. Effects of fish collagen peptides on physical properties of mixed gels containing konjac glucomannan and kappa-carrageenan. J. Jpn. Soc. Food Sci. Technol. 6, 252-258 (in Japanese with English summary and figure captions).
20. Koc, H., Çakir, E., Vinyard, C.J., Essick, G., Daubert, C.R., Drake, M.A., Osborne, J. and Foegeding, E.A. 2013. Adaptation of oral processing to the fracture properties of soft solids. J. Texture Stud. 45, 47-61.
21. Li, B., Kennedy, J.F., Jiang, Q.G., Xie, B.J. and Xie, B.J. 2006. Quick dissolvable, edible and heat sealable blend films based on konjac glucomannan - gelatin. Food Res. Int. 39, 544-549.
22. Melito, H.S., Daubert, C.R. and Foegeding, E.A. 2013. Relationships between nonlinear viscoelastic behavior and rheological, sensory and oral processing behavior of commercial cheese. J. Texture Stud. 44, 253-288.
23. Mleko, S., Tomczyńska-Mleko, M. and Targoński, Z. 2010. Globular protein gels as carriers of active substances. Agro Food Ind. Hi Tech 21, 26-28.
24. Moresi, M., Lo Presti, S. and Mancini, M. 2001. Rheology of scleroglucan dispersions. J. Food Eng. 50, 235-245.
25. Morris, E.R. 1990. Mixed polymer gels. In Food Gels (P. Harris, ed.) pp. 291-359, Elsevier Applied Science, London, U.K.
26. Morris, E.R. 1995. Polysaccharide synergism - more questions than answers? In Biopolymer Mixtures (S.E. Harding, S.E. Hill and J.R. Mitchell, eds.) pp. 247-288, Nottingham University Press, Nottingham.
27. Morrison, N.A., Clark, R.C., Chen, Y.L., Talashek, T. and Sworn, G. 1999. Gelatin alternatives for the food industry. In Physical Chemistry and Industrial Application of Gellan Gum (K. Nishinari, ed.) pp. 127-131, Springer Verlag.
28. Nishinari, K. 2000. Konjac glucomannan. In Developments in Food Science (G. Doxastakis and V. Kiosseoglou, eds.) pp. 309-330, Elsevier, Amsterdam, The Netherlands.
29. Nishinari, K., Horiuchi, H., Ishida, K., Ikeda, K., Date, M. and Fukada, E. 1980. A new apparatus for rapid and easy measurement of dynamic viscoelasticity for gel-like foods. J. Jpn. Soc. Food Sci. Technol. 27, 227-233 (in Japanese with English summary and figure captions).
30. Nishinari, K., Watase, M., Kohyama, K., Nishinari, N., Koide, S., Ogino, K., Oakenfull, D., Williams, P.A. and Phillips, G.O. 1992a. The effect of sucrose on the thermoreversible gel-sol transition in agarose and gelatin. Polym. J. 24, 871-877.
31. Nishinari, K., Williams, P.A. and Phillips, G.O. 1992b. Review of the physicochemical characteristics and properties of konjac mannan. Food Hydrocoll. 6, 199-222.
32. Nishinari, K., Watase, M., Miyoshi, E., Takaya, T. and Oakenfull, D. 1995. Effects of sugar on the sol-gel transition of agarose and kappa-carrageenan. Food Technol. 49, 90-96.
33. Normand, V., Muller, S., Ravey, J.-C. and Parker, A. 2000. Gelation kinetics of gelatin:A master curve and network modeling. Macromolecules 33, 1063-1071.
34. Ramteke, A.A. and Maiti, S.N. 2010. Mechanical properties of polycarbonate/modified acrylonitrile-styrene-acrylate terpolymer blend. J. Appl. Polym. Sci. 116, 486-492.
35. Ross-Murphy, S.B. 1995. Small deformation rheological behaviour of biopolymer mixtures. In Biopolymer Mixtures (S.E. Harding, S.E. Hill and J.R. Mitchell, eds.) pp. 85-98, Nottingham University Press, Nottingham, U.K.
36. Sala, G., Van Aken, G.A., Cohen, M.A. and Van De Velde, F. 2007. Effect of droplet matrix interactions on large deformation properties of emulsion-filled gels. J. Texture Stud. 38, 511-535.
37. Te Nijenhuis, K. 1985. Investigation into the ageing process in gels of gelatin/water systems by the measurement of their dynamic moduli Part II: Mechanism of the ageing process. Colloid Polym. Sci. 259, 1017-1026.
38. Tolstoguzov, V. 2006. Phase behavior in mixed polysaccharide systems. In Food Polysaccharides and Their Applications (A.M. Stephen, G.O. Phillips and P.A. Williams, eds.) pp. 589-628, CRC Press, Boca Raton, FL.
39. van der Poel, C. 1958. On the rheology of concentrated dispersions. Rheol. Acta 1, 198-205.
40. van Vliet, T. 1988. Rheological properties of filled gels. Influence of filler matrix interaction. Colloid Polym. Sci. 266, 518-524.
41. Wu, H.F., Wu, L.L., Slagter, W.J. and Verolme, J.L. 1994. Use of rule of mixtures and metal volume fraction for mechanical property predictions of fiber-reinforced aluminum laminates. J. Mater. Sci. 29, 4583-4591.
42. Yu, H. and Xiao, C. 2008. Synthesis and properties of novel hydrogels from oxidized konjac glucomannan crosslinked gelatin for in vitro drug delivery. Carbohydr. Poly. 72, 479-489.