Measurement of dynamic rheology during ageing of gelatine-sugar composites

Yun H. Choi, Seung T. Lim, Byoungseung Yoo

Research output: Contribution to journalArticle

26 Citations (Scopus)

Abstract

The effect of sugars (sucrose, glucose and xylose) at different concentrations (0, 10, 20, 30, 40 and 50%) on the dynamic Theological properties of gelatine (2% w/w) was investigated during ageing. Storage moduli (G′), when measured at 5°C, 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°C, 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 (ω).

Original languageEnglish
Pages (from-to)935-945
Number of pages11
JournalInternational Journal of Food Science and Technology
Volume39
Issue number9
DOIs
Publication statusPublished - 2004 Nov

Keywords

  • Gelation
  • Protein
  • Storage modulus
  • Theological property

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

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