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Effect of calcium concentration on textural properties of high and low acyl mixed gellan gels |
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| Authors: | Yiqun Huang Juming Tang Barry G. Swanson Barbara A. Rasco |
| Affiliation: | a Department of Biological System Engineering, Box 646120, 213 L.J. Smith Hall, Washington State University, Pullman, WA 99164-6120, USA b Department of Food Science and Human Nutrition, Box 646376, Washington State University, Pullman, WA 99164-6376, USA |
| Abstract: | Textural properties of 1% low and high acyl gellan gels and their mixtures were studied using compression tests and the microcentrifuge-microfiltration based water holding capacity (WHC) method. Low acyl (1% LA), high acyl (1% HA) gels and mixtures of 1% 25/75 LA/HA, 50/50 LA/HA, 75/25 LA/HA gels with calcium concentrations ranging from 2 to 80 mM were studied. HA or mixed gels with a lower LA/HA ratio had a greater WHC and failure strain than that of LA or mixed gels with a higher LA/HA ratio. Gellan gels with a higher LA/HA ratio had a larger initial Young's modulus. Our study also indicates that a higher LA/HA ratio does not necessarily result in a gel with a larger failure stress, although LA gels are generally firmer than HA gels. Gel strength and WHC of HA and LA/HA mixtures may reflect both stabilization and destabilization effects of glycerate groups positioned at one of the glucose residues in each repeating tetrasaccharide unit of HA gels. |
| Keywords: | Gellan Low acyl High acyl Mixed gel Water holding capacity Strain Stress Modulus |
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