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Gel Properties (gel + property)
Selected AbstractsPHYSICAL PROPERTIES OF FISH PROTEINS COOKED WITH STARCHES OR PROTEIN ADDITIVES UNDER OHMIC HEATINGJOURNAL OF FOOD QUALITY, Issue 5 2007PANIDA PONGVIRAT CHAI ABSTRACT The texture, color and microstructure of surimi seafood gels were investigated to determine the interaction effects of fish proteins with starches or protein additives under ohmic heating, and to compare ohmically cooked gels with conventional water-bath-cooked gels. Gel properties were affected by the type of additive, concentration and cooking method. The effect of starch on gel texture was more pronounced at low concentrations. Compared to wheat starch, potato starch seemed to slightly improve gel strength; however, it decreased the gel whiteness. All nonfish protein additives resulted in better or equal textural properties of gels, whereas there was a slightly negative effect for gel color. Fast ohmic-cooked gels mostly exhibited higher gel strength than conventionally cooked gels. PRACTICAL APPLICATIONS There is a discrepancy between current gel preparation (slow heating by water bath) and current practice of crabstick manufacturing (fast heating). The use of data generated from slow cooking gel preparation for the manufacture of fast cooking crabstick does not make sense. This study demonstrates how starch and protein additives behave at ohmic heating which mimics the fast cooking crabstick manufacture. [source] Formation of Soy Protein Isolate Cold-set Gels: Protein and Salt EffectsJOURNAL OF FOOD SCIENCE, Issue 1 2005Anne Maltais ABSTRACT: The influence of protein and calcium concentration on soy protein cold-set gel formation and rheology has been investigated. Cold-set gels can be formed at soy protein concentrations from 6% to 9% and calcium concentrations from 10 to 20 mM. Gel properties can be modulated by changing the protein and/or CaCl2 concentrations. An increase in CaCl2 concentration from 10 to 20 mM increased gel opacity while an increase in protein concentration from 6% to 9% decreased opacity. Water-holding capacity improved with increasing protein concentration and decreasing CaCl2 concentration. The elastic modulus (G') increased with protein and calcium chloride concentrations. Microscopy revealed an increase in the diameters of aggregates and pores as CaCl2 concentration increased and as protein concentration decreased. Cold-set gels with a broad range of characteristics can be obtained from soy protein. [source] Supramolecular Soft Adhesive MaterialsADVANCED FUNCTIONAL MATERIALS, Issue 11 2010Jérémie Courtois Abstract The rheological and adhesive properties of bis-urea functionalized low-molecular-weight polyisobutylenes (PIBUT) are investigated. The polymers, which can interact through supramolecular hydrogen bonds, can self-organize over times of the order of days at room temperature. This organized structure has been identified by small angle X-ray scattering (SAXS) and its rheological properties indicate the behaviour of a soft viscoelastic gel. The ordered structure can be disrupted by temperature and shear so that at 80,°C, the material behaves as a highly viscoelastic fluid and no SAXS peak is observed. When cooled back at room temperature, the PIBUT retrieves its ordered structure and gel properties after 20 h of annealing. This very slow molecular dynamics gives PIBUT a highly dissipative nature upon deformation, which combined with strongly interacting moieties results in very interesting adhesive properties both on steel surfaces but more importantly on typical low adhesion surfaces such as silicone. A strategy based on the controlled incorporation of supramolecular bonds in a covalently crosslinked network appears promising for the development of a new generation of highly interacting and dissipative soft adhesives. [source] Gel Strengthening Effect of Wood Extract on Surimi Produced from Mackerel Stored in IceJOURNAL OF FOOD SCIENCE, Issue 8 2009A.K. Balange ABSTRACT:, The effect of ethanolic kiam wood extract (EKWE) and commercial tannin (CT) on the gel properties of surimi produced from mackerel (Rastrelliger kanagurta) stored in ice for different times (0 to 12 d) was studied. During 12 d of iced storage, pH, total volatile base (TVB), trimethylamine (TMA), and trichloroacetic acid (TCA)-soluble peptide contents as well as thiobarbituric acid-reactive substances (TBARS) of mackerel mince increased while myosin heavy chain (MHC) band intensity decreased continuously (P,< 0.05). The result suggested that deterioration, protein degradation, and lipid oxidation proceeded with increasing storage time. For corresponding surimi, TVB and TMA were almost removed and TBARS and TCA soluble peptide contents were decreased. Conversely, MHC became more concentrated. Decreases in gel-forming ability of surimi were observed when fish used as raw material were stored in ice for a longer time, regardless of EKWE or CT addition. Whiteness of surimi gel decreased and expressible moisture increased especially when the storage time increased. However, superior breaking force and deformation of surimi gel with 0.15% EKWE or 0.30% CT added, compared to those of the control gel were observed during the first 6 d of the storage. Thereafter, EKWE and CT had no gel enhancing effect on surimi. Therefore, freshness was a crucial factor determining gel enhancing ability of EKWE or CT toward mackerel surimi. [source] The importance of gel properties for mucoadhesion measurements: a multivariate data analysis approachJOURNAL OF PHARMACY AND PHARMACOLOGY: AN INTERNATI ONAL JOURNAL OF PHARMACEUTICAL SCIENCE, Issue 2 2004Helene Hägerström ABSTRACT In this study we used tensile strength measurements and a recently developed interpretation procedure to evaluate the mucoadhesive properties of a large set of gel preparations with diverse rheological properties. Multivariate data analysis in the form of principal component analysis (PCA) and partial least square projection to latent structures (PLS) was applied to extract useful information from the rather large quantities of data obtained. PCA showed that the selected series of gels was heterogeneous. Some groupings could be detected but none of the gels was identified as an outlier. By using PLS we investigated the relations between the rheological properties of a gel and the parameters defining the cohesiveness, as measured with the texture analyser used for the mucoadhesion measurements. The rheological properties proved to be important for the results of both the mucoadhesion and the cohesiveness measurements. Furthermore, by using PLS two different measurement configurations were evaluated and it was concluded that the combination of a relatively small volume of gel and two pieces of mucosa seems to be more appropriate than a large volume of gel in combination with one piece of mucosa. [source] Increased plasma fibrin gel porosity in patients with Type I diabetes during continuous subcutaneous insulin infusionJOURNAL OF THROMBOSIS AND HAEMOSTASIS, Issue 6 2003G. Jörneskog Summary.,Background:,Patients with Type 1 diabetes have a tighter plasma fibrin gel structure, to which impaired glycemic control might contribute. Improved glycemic control can be achieved with continuous subcutaneous insulin infusion (CSII). Objectives:,The aim of the present study was to investigate the effect of CSII on plasma fibrin gel properties and circulating markers of inflammatory activity in patients with Type 1 diabetes. Patients and methods:,Twenty-eight patients were investigated before and after 4,6 months' treatment with CSII. Fibrin gel structure formed in vitro from plasma samples was investigated by liquid permeation of hydrated fibrin gel networks. P-fibrinogen was analyzed by a syneresis method. Comparisons were made between patients with improved (> 0.5%) and unchanged (< 0.5%) glucosylated hemoglobin (HbA1c) during CSII. Results:,Eighteen patients showed improved and 10 patients unchanged HbA1c during CSII. P-fibrinogen, high sensitive C-reactive protein and serum amyloid A-antigen were not significantly changed, while fibrin gel permeability (Ks) and fiber mass,length ratio (µ) increased in both groups (P < 0.02). P-insulin and triglycerides decreased (P < 0.05) in both groups, while reductions of total cholesterol and intercellular adhesion molecule-1 were seen only in patients with improved HbA1c (P < 0.05). Absolute changes in Ks were inversely correlated to changes in plasma fibrinogen (r = 0.50; P < 0.01) and in LDL-cholesterol (r = 0.46; P < 0.05). Conclusions:,Treatment with CSII in patients with Type 1 diabetes is associated with increased plasma fibrin gel porosity. Slight attenuation of the inflammatory activity was also observed. The changes in fibrin gel porosity seem to be mainly mediated by changes in plasma fibrinogen and blood lipids, and are probably secondary to improved insulin sensitivity. [source] TEOS,colloidal silica,PDMS-OH hybrid formulation used for stone consolidationAPPLIED ORGANOMETALLIC CHEMISTRY, Issue 6 2010Carmen Salazar-Hernández Abstract The consolidation of materials concept, which consists of introducing a chemical substance (consolidant) into degraded stone, has been applied to architectural conservation. Silicon compounds such as tetraethoxysilane (TEOS) are frequently used as a base for commercial consolidant formulations due to their ability to form a siloxane polymer such as SiO2. However, the silica xerogels deposited into the stone show poor performance and the gels obtained are non-porous and tend to crack during the drying stage. In order to avoid the fractures and to improve gel properties, we propose the synthesis of a hybrid consolidant based on TEOS and fillers such as colloidal silica (200 nm in diameter) and hydroxy-terminated polydimethylsiloxane (PDMS-OH). Both additives enhance gel properties such as porosity and elasticity, leading to the formation of non-fractured and permeable gels. Characterization of the hybrid xerogel was carried out by nitrogen adsorption and 29Si MAS-NMR. The properties of the hybrid xerogels were compared with those prepared from a formulation based on TEOS (T-ME) with a composition similar to a commercial product. In order to evaluate the effectiveness of the hybrid consolidant, it was applied to tuff-stone of historical monuments in the city of Guanajuato, Mexico. The tuff-stone was also treated with the formulation T-ME. Both treatments were studied by determining the percentage of consolidant deposited, evaluating changes in porosity and hardness of the treated stone. The applicability of the hybrid consolidant for the decayed tuff-stone is under study. Copyright © 2010 John Wiley & Sons, Ltd. [source] Study of the near-neutral pH-sensitivity of chitosan/gelatin hydrogels by turbidimetry and microcantilever deflectionBIOTECHNOLOGY & BIOENGINEERING, Issue 3 2006Jinshu Mao Abstract The fundamental properties and pH-sensitivity of chitosan/gelating hydrogels were investigated using spectroscopic and microelectro mechanical (MEMS) measurement approaches. Turbidimetric titration revealed that there were electrostatic attractive interactions between tripolyphosphate (TPP), chitosan, and gelatin in the acidic pH range, depending on their degree of ionization. The pH-sensitive swelling behavior of the hydrogels was investigated by monitoring the deflection of hydrogel-coated microcantilevers, which exhibited a sensitive and repeatable response to solution pH. The deflection of the microcantilever increased as the pH decreased, and the response speed of the system exhibited a nearly linear relationship with pH. The effects of the pH and concentration of TPP solution, as well as the ratio of chitosan to gelatin in gel precursor solutions, on the pH sensitivity of the hydrogels were also investigated. It was found that the swelling of the hydrogel is mainly a result of chain relaxation of chitosan,TPP complexes caused by protonation of free amino groups in chitosan, which depends on the crosslinking density set during the formation of the network. An increase in initial crosslink density induced a decrease in swelling and pH sensitivity. It can be concluded from this study that pH-sensitive chitosan gel properties can be tuned by preparatory conditions and inclusion of gelatin. Furthermore, microcantilevers can be used as a platform for gaining increased understanding of environmentally sensitive polymers. © 2006 Wiley Periodicals, Inc. [source] | |||||||||||||