Drying and Rehydration of Calcium Alginate Gels |
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Authors: | Rob Vreeker Liangbin Li Yapeng Fang Ingrid Appelqvist Eduardo Mendes |
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Institution: | (1) Unilever Food and Health Research Institute, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands;(2) National Synchrotron Radiation Laboratory and Department of Polymer Science and Engineering, University of Science and Technology of China, Anhui, 230026, China;(3) Glyn O. Phillips Hydrocolloid Research Center, North East Wales Institute, Plas Coch, Mold Road, Wrexham, LL11 2AW, UK;(4) Commonwealth Scientific and Industrial Research Organisation, Riverside Corporate Park, 11 Julius Avenue, North Ryde, New South Wales, 2113, Australia;(5) Section Nanostructured Materials, Faculty of Chemical Engineering, Delft University of Technology, Julianalaan 136, 2628 BL Delft, The Netherlands |
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Abstract: | In this paper, we study the rehydration properties of air-dried calcium alginate gel beads. Rehydration is shown to depend
on alginate source (i.e. mannuronic to guluronic acid ratio) and the salt concentration in the rehydration medium. Rehydration
curves are described adequately by the empirical Weibull equation. Wide-angle X-ray diffraction measurements are performed
to obtain information on the microstructure of dried alginate gels. The X-ray diffraction patterns provide evidence for formation
of ordered domains in which alginate polymers are laterally associated. Formation of ordered structures during drying is found
to have a large impact on rehydration properties. Lateral association of alginate chains is reduced (and rehydration improved)
by removing excess calcium ions from the gel beads in a washing step prior to air drying. In addition, rehydration properties
of mixed alginate–carboxymethyl cellulose (CMC) gel beads are investigated. The presence of CMC in the gel matrix is found
to reduce lateral association of alginate chains during drying and to improve rehydration properties. |
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Keywords: | Alginate Egg-box Aggregation Drying Rehydration Weibull |
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