当淀粉与藻酸盐或结冷胶结合形成水凝胶时,其作用可能不同。

Luiza Moraes Bagnolo, Flávia Souza Almeida, Karen Cristina Guedes Silva, Ana Carla Kawazoe Sato
{"title":"当淀粉与藻酸盐或结冷胶结合形成水凝胶时,其作用可能不同。","authors":"Luiza Moraes Bagnolo,&nbsp;Flávia Souza Almeida,&nbsp;Karen Cristina Guedes Silva,&nbsp;Ana Carla Kawazoe Sato","doi":"10.1016/j.foodres.2023.113333","DOIUrl":null,"url":null,"abstract":"<p><p>Microgels were tailored by combining starches from different sources (corn, potato or phosphated) and anionic polysaccharides (gellan gum or alginate) using ionic gelation. Rheological analysis pointed out a lower consistency index for alginate-based solutions compared to the gellan-based ones and, therefore, this favored the formation of smaller droplets during the atomization process (58.74 ± 1.72 µm vs. 101.38 ± 2.71 µm). Additionally, it was noticed that the starch granule size isdirectly related to the diameter of the particle formed, both for gellan and alginate systems. The combination between starches and anionic gums still promoted an increase in the water holding capacity, probably due to the presence of additional hydrophilic groups from starch. According to the mechanical properties, starch acts differently when combined with alginate or gellan gum, considering it strengthened the biopolymeric network for the alginate-based gels increasing the stress at rupture values (except for potato starch), while it decreasedthe hardness and elasticity for gellan-based gels. Microparticles based on gellan and alginate showed high anthocyanin encapsulation efficiency (EE ≥ 80%) in all systems. In these cases, the addition of starch did not contribute to increasing this property, even though starch granules filled the gel pores. The high EE showed that the studied systems allow the encapsulation of anthocyanin and suggest possible encapsulation of other hydrophilic bioactive compounds, considering the best type of starch for each application.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"173 Pt 1","pages":"113333"},"PeriodicalIF":0.0000,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Starch can act differently when combined with alginate or gellan gum to form hydrogels.\",\"authors\":\"Luiza Moraes Bagnolo,&nbsp;Flávia Souza Almeida,&nbsp;Karen Cristina Guedes Silva,&nbsp;Ana Carla Kawazoe Sato\",\"doi\":\"10.1016/j.foodres.2023.113333\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Microgels were tailored by combining starches from different sources (corn, potato or phosphated) and anionic polysaccharides (gellan gum or alginate) using ionic gelation. Rheological analysis pointed out a lower consistency index for alginate-based solutions compared to the gellan-based ones and, therefore, this favored the formation of smaller droplets during the atomization process (58.74 ± 1.72 µm vs. 101.38 ± 2.71 µm). Additionally, it was noticed that the starch granule size isdirectly related to the diameter of the particle formed, both for gellan and alginate systems. The combination between starches and anionic gums still promoted an increase in the water holding capacity, probably due to the presence of additional hydrophilic groups from starch. According to the mechanical properties, starch acts differently when combined with alginate or gellan gum, considering it strengthened the biopolymeric network for the alginate-based gels increasing the stress at rupture values (except for potato starch), while it decreasedthe hardness and elasticity for gellan-based gels. Microparticles based on gellan and alginate showed high anthocyanin encapsulation efficiency (EE ≥ 80%) in all systems. In these cases, the addition of starch did not contribute to increasing this property, even though starch granules filled the gel pores. The high EE showed that the studied systems allow the encapsulation of anthocyanin and suggest possible encapsulation of other hydrophilic bioactive compounds, considering the best type of starch for each application.</p>\",\"PeriodicalId\":94010,\"journal\":{\"name\":\"Food research international (Ottawa, Ont.)\",\"volume\":\"173 Pt 1\",\"pages\":\"113333\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-11-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food research international (Ottawa, Ont.)\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1016/j.foodres.2023.113333\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2023/7/29 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food research international (Ottawa, Ont.)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/j.foodres.2023.113333","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2023/7/29 0:00:00","PubModel":"Epub","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1

摘要

微凝胶是通过使用离子凝胶将来自不同来源(玉米、土豆或磷酸盐)的淀粉和阴离子多糖(结冷胶或藻酸盐)结合来定制的。流变学分析指出,与基于结冷的溶液相比,基于藻酸盐的溶液的稠度指数较低,因此,这有利于在雾化过程中形成较小的液滴(58.74±1.72µm vs.101.38±2.71µm)。此外,还注意到淀粉颗粒的大小与形成的颗粒的直径直接相关,用于结冷体系和藻酸盐体系。淀粉和阴离子胶之间的结合仍然促进了持水能力的增加,这可能是由于淀粉中存在额外的亲水基团。根据力学性能,淀粉与藻酸盐或结冷胶结合时的作用不同,因为它增强了基于藻酸盐的凝胶的生物聚合物网络,增加了断裂值时的应力(土豆淀粉除外),同时降低了基于结冷胶的凝胶的硬度和弹性。基于结冷和海藻酸盐的微粒在所有体系中都表现出较高的花青素包封效率(EE≥80%)。在这些情况下,即使淀粉颗粒填充了凝胶孔,淀粉的添加也无助于提高这种性质。高EE表明,考虑到每种应用的最佳淀粉类型,所研究的系统允许封装花青素,并建议可能封装其他亲水性生物活性化合物。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Starch can act differently when combined with alginate or gellan gum to form hydrogels.

Microgels were tailored by combining starches from different sources (corn, potato or phosphated) and anionic polysaccharides (gellan gum or alginate) using ionic gelation. Rheological analysis pointed out a lower consistency index for alginate-based solutions compared to the gellan-based ones and, therefore, this favored the formation of smaller droplets during the atomization process (58.74 ± 1.72 µm vs. 101.38 ± 2.71 µm). Additionally, it was noticed that the starch granule size isdirectly related to the diameter of the particle formed, both for gellan and alginate systems. The combination between starches and anionic gums still promoted an increase in the water holding capacity, probably due to the presence of additional hydrophilic groups from starch. According to the mechanical properties, starch acts differently when combined with alginate or gellan gum, considering it strengthened the biopolymeric network for the alginate-based gels increasing the stress at rupture values (except for potato starch), while it decreasedthe hardness and elasticity for gellan-based gels. Microparticles based on gellan and alginate showed high anthocyanin encapsulation efficiency (EE ≥ 80%) in all systems. In these cases, the addition of starch did not contribute to increasing this property, even though starch granules filled the gel pores. The high EE showed that the studied systems allow the encapsulation of anthocyanin and suggest possible encapsulation of other hydrophilic bioactive compounds, considering the best type of starch for each application.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信