Gelling capacity

Psyllium is an excellent dietary source for both soluble and insoluble fibers and has been used in supplemental and food products for its beneficial health effects. The strong water-absorbing and gelling capacities have made it a great challenge to incorporate psyllium in foods at the level needed to claim health benefits on the label. This review is focused on the approaches to improve the functionality. 

Successive heating and cooling of gelatine solutions decrease the gelling capacity, but they can be gelled again by adding formalin to them. 

As a result of their biocompatibility and their gelling capacity, alginates have been applied in the engineering of biomaterials [155]. Beside their major... 

The degree of acetylation (or deacetylation) and the molecular mass are undoubtedly the most important parameters to establish the chemical and physical identity of chitin and chitosan. Both parameters vary with the biological source of the raw material and the preparation method. They also dictate the physicochemical, functional and biological properties of these polysaccharides, essential to fit an application or end product. Solubility, pK, viscosity, gelling capacity, among other properties, are all dependent on these parameters. 

Yapo, B.M. Biochemical characteristics and gelling capacity of pectin from yellow passion fruit rind as affeeted by acid extractant nature. Journal of Agricultural and Food Chemistry, v. 57, p. 1572-1578, 2009a. 

Legume proteins exhibit a marked gelling capacity. The gel properties depend on the protein used and on the production conditions (pH value, ionic species, ionic strength, and temperature). They are suitable for the production of foams and emulsions. 

Phthalates Good compatibility high gelling capacity, low volatility... 

Adipates Low viscosity, high gelling capacity, relatively volatile and extractable, superior low temperature flexibility... 

A novel procedure was developed to improve psyllium functionality by conducting a solid-state enzyme reaction. The procedure requires no special equipment/operation (such as freeze dry) and could be carried out without using any additional chemicals. To evaluate the solid-state enzymatic procedure, modified psyllium preparations were produced under selected reaction conditions, and analyzed for their water-absorbing capacity, gelling capacity, particle surface structure, and soluble and insoluble fiber contents. The results showed that structural modification improved psyllium functionality. Modified psyllium preparations had reduced water-absorbing capacity and less gelling ability. The reduced water-absorbing capacity may be explained by the decreased surface area of psyllium particles. In addition, the solid-state enzymatic treatments had much less effects on soluble fiber contents than the liquid phase enzymatic reactions. 

Figure 3. Effects of solid-state enzymatic treatment on gelling capacity of...

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