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Confocal laser scanning microscopy and image analysis of kinetically trapped phase-separated gelatin/maltodextrin gels
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.ORCID iD: 0000-0001-9979-5488
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
1999 (English)In: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 13, no 2, 185-198 p.Article in journal (Refereed) Published
Abstract [en]

The effect of phase separation on the gelatin/maltodextrin systems has been studied using confocal laser scanning microscopy and image analysis. Stereological image analysis has been used to analyse the effect of different cooling rates, holding times, holding temperatures and gelatin types on the microstructure at pH 5.3. The quantified microstructural parameters were the volume-weighted mean volume, the interfacial area and the area fraction. A factorial experimental design was used, with cooling rate (0.2°C/min, 1°C/min, 10°C/min), holding time (0 min, 10 min, 20 min), holding temperature (20°C, 25°C, 30°C), and two different gelatin types (LH, PS) as design parameters. Gelatin lime hide (LH) has an isoelectric point of pH 4.7, and gelatin pig skin (PS), has an isoelectric point of pH 9.1. The composition was kept constant at 4% gelatin and 5% maltodextrin. The results showed that the phase-separated system was gelatin continuous. The size of the maltodextrin inclusions decreases with increasing cooling rate and was largest at the lowest cooling rate (0.2°C/min). Gelatin PS has larger maltodextrin inclusions and a smaller interfacial area than gelatin LH. The size of the maltodextrin inclusions varied in diameter between 3 and 10 ?m for gelatin LH and between 3 and 18 ?m for gelatin PS. The size of the maltodextrin inclusions increases with increasing holding time and was largest at 20 min. The interfacial area increases with increasing cooling rates and was largest at 10°C/min. A region was found where the phase separation and the gel formation competed with each other in connection with mobility. The residence time in that region and how fast the sample proceeds through it, are important for the morphology of the resulting microstructure. © 1999 Elsevier Science Ltd.

Place, publisher, year, edition, pages
1999. Vol. 13, no 2, 185-198 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8605OAI: oai:DiVA.org:ri-8605DiVA: diva2:966478
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2017-02-06Bibliographically approved

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