Hydrocolloid

Microbial Xanthan, gellan gum, dextran, cellulose and curdlan [Pg.378]

The presence of small amounts of soluble wheat proteins in a mixture with salt-soluble meat proteins (SSMP) was capable of trebling the elastic modulus, compared with a pure SSMP gel [115]. This study highlights the inadequacy of DSC as a monitor of protein gelation properties. Despite the fact that no transitions were observed over 20-120°C by DSC, a weak gel was formed. Further, strong elastic gels were formed upon more severe treatment at 120°C. [Pg.378]

In the linear konjac mannan, the degree of acetylation profoundly affects the solubility and flow properties of this hydrocolloid. The acetyl substitution prevents self-association of the mannan chains, but following deacetylation chain interactions become more energetically favorable [230]. [Pg.30]

Tamarind seed XG has been used to affect the rheological properties of other hydrocolloids such as starch [296,297]. Rheological experiments and... [Pg.37]

DSC revealed that the XG and starch did not interact synergistically and hence did not promote the formation of three-dimensional network structures. However, the hydrocolloid significantly decreased the retrogradation and syneresis of the starch paste, particularly in blends with a starch/XG ratio of 8.5/1.5. Mixing 1% or 2% tamarind XG with 9% cornstarch resulted in an increase in the paste viscosity from 385 to 460 and 560 BU (Brabender units), respectively [298]. The XG is associated with starch, as was evident from the lowering of the pasting temperature and the synergistic increase in pseudoplasticity and yield value of the blend pastes. However, carboxymethylated and hydroxypropylated XGs showed a diminished interaction. [Pg.38]

Glicksman M (1983) Food Hydrocolloids, vol II. CRC, Boca Raton, Florida... [Pg.58]

Wang Q, Ellis PR, Ross-Murphy SB (2000) Food Hydrocolloid 14 129... [Pg.61]

Annabel P, Fitto MG, Harris B, Phillips GP, Williams PA (1994) Food Hydrocolloid 8 351... [Pg.61]

Yamanaka S, Yuguchi Y, Urakawa H, Kajiwara K, Shirakawa M, Yamatoya K (2000) Food Hydrocolloid 14 125... [Pg.63]

Lazaridou A, BUiaderis CG, Micha-Screttas M, Steele BR (2004) Food Hydrocolloid 18 837... [Pg.64]

Horton JC, Harding SE, Mitchell JR, Morton-Holmes DF (1991) Food Hydrocolloids... [Pg.252]

Part I the molecular weight of Acacia Senegal gum exudate. Food Hydrocolloids, Vol.19, No.4, Quly 2005), pp. 647-660, ISSN 0268-005X. [Pg.19]

Al-Assaf, S. Phillips, G.O.. Williams, P.A. (2005 b). Studies on Acacia exudate gums part II. Molecular weight comparison of the Vulgares and Gummiferae series of Acacia gums. Food Hydrocolloids, Vol.19, No.4, 0uly 2005), pp. 661-667, ISSN 0268-005X. [Pg.19]

Glover, D.A. Ushida, K. Phillips, A. O. Riley. S. G. (2009) Acacia (sen) SUPERGUMtm (Gum arabic) An evaluation of potential health benefits in human subjects. Food Hydrocolloids, Vol. 23, No. 8, (December 2009), pp. 2410-2415, ISSN 0268-005X. [Pg.21]

Mocak, J. Jurasek, P. Phillips, G.O, Vargas, S. Casadei, E. Ghikamai, B.N. (1998). The classification of natural gums. X. Chemometric characterization of exudate gums that conform to the revised specification of the gum arabic for food use, and the identification of adulterants. Food Hydrocolloids, Vol. 12, No. 2, (April 1998), pp 141-150, ISSN 0268-005X. [Pg.23]

Williams, P. A. Phillips, G. O. Stephen, A. M. (1990). Spectroscopic and molecular comparisons of three fractions from Acacia Senegal gum. Food Hydrocolloids, Vol.4, No.4, (December 1990), pp. 305-311, ISSN 0268-005X. [Pg.25]

Qv, X. Y., Zeng, Z. P. Jiang, J. G. (2011). Preparation of lutein microencapsulation by complex coacervation method and its physicochemical properties and stability. Food Hydrocolloids, Vol. 25, 6, (August 2011), pp. (1596-1603), ISSN 0268-005X... [Pg.82]

Eysturskiard J., Haug L, Elharfaoui N., Djabourov M., Draget K. Structural and mechanical properties of fish gelatin as function of extraction conditions. Food Hydrocolloids 23 (2009) 1702-1711. [Pg.112]

Structural and physical properties of gelatin extracted from different marine species a comparative study. Food Hydrocolloids 16, 25-34. [Pg.112]

Haug I.J., Draget K.I., Smidsr0d O. 2004. Physical and rheological properties of fish gelatin compared to mammalian gelatin. Food Hydrocolloids 18, 203-213. [Pg.113]

Karim A.A., Bhat R. 2009. Fish gelatin properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocolloids 23, 563-576. [Pg.113]

Olivares M.L., Peirotti M.B., Deiber J.A. 2006. Analysis of gelatin chain aggregation in dilute aqueous solutions through viscosity data. Food Hydrocolloids 20, 1039-1049. [Pg.114]

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