Gelation behaviour of gelatin and alginate mixtures

Mixtures of alginate and gelatin were studied by rheology as a function of different parameters, such as temperature, biopolymer concentrations, calcium concentration and ionic strength. In particular conditions, the formation of a mixed gel of alginate and gelatin is obtained. A slow release of calcium ions leads first to an irreversible alginate gel and cooling results in a reversible gelatin gel. Depending on experimental conditions, non-linear behaviours upon gelation of alginate occur and a collapse of alginate gel is directly observable by rheology. These trends are favoured between 35 and 45 degrees C, by a high total biopolymer concentration or a high calcium concentration and ionic strength. Different mechanisms could be responsible for this collapse, such as a competition between alginate gelation and phase separation in the biopolymer mixture or an over-association of alginate chains at high Ca2+ concentration, favoured by the presence of gelatin. (C) 2008 Elsevier Ltd. All rights reserved.