Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 103, Issue -, Pages 226-233Publisher
ELSEVIER
DOI: 10.1016/j.ijbiomac.2017.05.027
Keywords
Nanocellulose; Gelatin; Hydrogel; Microstructure; Texture; Rheology
Funding
- Foundation of Engineering Research Center of Food Biotechnology, Ministry of Education, (Tianjin University of Science & Technology), P.R China [SPZX004]
Ask authors/readers for more resources
Given a variety of distinguished aspect ratio-related characteristics of nanofiber cellulose (NFC), the impact of NFC on gelatin hydrogel performance involving strength, rheology, microstructure was investigated, focusing on concentration percolation mechanism for it. The inner topography displayed a compact three-dimensional network structure in the NFC-added gelatin gel, however, an NFC amount of 7.5 g kg(-1) caused more inhomogeneous aggregation. Texture profile analysis showed that the addition of NFC increased the hardness but reduced the elasticity of gelatin gel at 10 degrees C, depending on NFC concentration. For static rheology, adding NFC transformed gelatin solution from the Newtonian action into pseudoplastic behavior at 60 degrees C, with a marked increase of viscosity. Furthermore, NFC improved the temperature of sol-gel transition of gelatin, even no obvious transformation as >= 5 g kg(-1) NFC used. NFC reinforcement provides the potential to use as texture modifier along with gelatin in food field. (C) 2017 Elsevier B.V. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available