Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 39, Issue 9, Pages 935-945Publisher
WILEY
DOI: 10.1111/j.1365-2621.2004.00871.x
Keywords
gelation; protein; rheological property; storage modulus
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The effect of sugars (sucrose, glucose and xylose) at different concentrations (0, 10, 20, 30, 40 and 50%) on the dynamic rheological properties of gelatine (2% w/w) was investigated during ageing. Storage moduli (G'), when measured at 5 degreesC, 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 degreesC, 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 (omega).
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