Rheological properties of mixed starch-kappa-carrageenan gels in relation to enzymatic digestibility

Karin Autio (Corresponding Author), Elina Vesterinen, Martina Stolt

Research output: Contribution to journalArticleScientificpeer-review

18 Citations (Scopus)

Abstract

The rheological properties of mixed Hylon VII and Ca-forms of κ-carrageenan gels were studied at a total polysaccharide concentration of 3%.
Before mixing, Hylon VII was heated to 150°C which allowed degradation of the granule structure. κ-Carrageenan was preheated at 70°C and the mixing occurred at 90°C. The gelation of κ-carrageenan and amylose occurred at the same temperature (about 20°C).
Microscopic examination of the gels showed a phase-separated type of structure. When the concentration of κ-carrageenan was 0.3 or 1.0% and that of HYLON VII, 2.7 and 2.0%, respectively, two reversible networks were formed. Although the gel-formation occurred at the same temperature, a two-step melting behavior was observed for the mixtures.
The melting temperatures of the individual HYLON VII and κ-carrageenan maintained their position in the composite gels suggesting gelation of the two components separately in their own phases. Microscopic examination showed that when the ratio of carrageenan to Hylon VII increased, the size of amylose-rich domains in the dispersed phase also increased.
The in vitro α-amylolysis of starch was independent on the storage modulus of the gel in the range 185–15,000 Pa, whereas in the range 15,000–84,200 Pa a good correlation (−0.94) between G′ and in vitro α-amylolysis of single or mixed HYLON VII was found.
Original languageEnglish
Pages (from-to)169-174
JournalFood Hydrocolloids
Volume16
Issue number2
DOIs
Publication statusPublished - 2002
MoE publication typeA1 Journal article-refereed

Fingerprint

carrageenan gels
kappa carrageenan
Carrageenan
carrageenan
enzymatic hydrolysis
Starch
rheological properties
Gels
Hyla
starch
gels
Gelation
Amylose
gelation
amylose
Microscopic examination
Freezing
Temperature
storage modulus
melting point

Keywords

  • carrageenan
  • starch
  • digestion
  • oral enzymatic digestibility
  • gels

Cite this

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title = "Rheological properties of mixed starch-kappa-carrageenan gels in relation to enzymatic digestibility",
abstract = "The rheological properties of mixed Hylon VII and Ca-forms of κ-carrageenan gels were studied at a total polysaccharide concentration of 3{\%}. Before mixing, Hylon VII was heated to 150°C which allowed degradation of the granule structure. κ-Carrageenan was preheated at 70°C and the mixing occurred at 90°C. The gelation of κ-carrageenan and amylose occurred at the same temperature (about 20°C). Microscopic examination of the gels showed a phase-separated type of structure. When the concentration of κ-carrageenan was 0.3 or 1.0{\%} and that of HYLON VII, 2.7 and 2.0{\%}, respectively, two reversible networks were formed. Although the gel-formation occurred at the same temperature, a two-step melting behavior was observed for the mixtures. The melting temperatures of the individual HYLON VII and κ-carrageenan maintained their position in the composite gels suggesting gelation of the two components separately in their own phases. Microscopic examination showed that when the ratio of carrageenan to Hylon VII increased, the size of amylose-rich domains in the dispersed phase also increased. The in vitro α-amylolysis of starch was independent on the storage modulus of the gel in the range 185–15,000 Pa, whereas in the range 15,000–84,200 Pa a good correlation (−0.94) between G′ and in vitro α-amylolysis of single or mixed HYLON VII was found.",
keywords = "carrageenan, starch, digestion, oral enzymatic digestibility, gels",
author = "Karin Autio and Elina Vesterinen and Martina Stolt",
year = "2002",
doi = "10.1016/S0268-005X(01)00074-1",
language = "English",
volume = "16",
pages = "169--174",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",
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}

Rheological properties of mixed starch-kappa-carrageenan gels in relation to enzymatic digestibility. / Autio, Karin (Corresponding Author); Vesterinen, Elina; Stolt, Martina.

In: Food Hydrocolloids, Vol. 16, No. 2, 2002, p. 169-174.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Rheological properties of mixed starch-kappa-carrageenan gels in relation to enzymatic digestibility

AU - Autio, Karin

AU - Vesterinen, Elina

AU - Stolt, Martina

PY - 2002

Y1 - 2002

N2 - The rheological properties of mixed Hylon VII and Ca-forms of κ-carrageenan gels were studied at a total polysaccharide concentration of 3%. Before mixing, Hylon VII was heated to 150°C which allowed degradation of the granule structure. κ-Carrageenan was preheated at 70°C and the mixing occurred at 90°C. The gelation of κ-carrageenan and amylose occurred at the same temperature (about 20°C). Microscopic examination of the gels showed a phase-separated type of structure. When the concentration of κ-carrageenan was 0.3 or 1.0% and that of HYLON VII, 2.7 and 2.0%, respectively, two reversible networks were formed. Although the gel-formation occurred at the same temperature, a two-step melting behavior was observed for the mixtures. The melting temperatures of the individual HYLON VII and κ-carrageenan maintained their position in the composite gels suggesting gelation of the two components separately in their own phases. Microscopic examination showed that when the ratio of carrageenan to Hylon VII increased, the size of amylose-rich domains in the dispersed phase also increased. The in vitro α-amylolysis of starch was independent on the storage modulus of the gel in the range 185–15,000 Pa, whereas in the range 15,000–84,200 Pa a good correlation (−0.94) between G′ and in vitro α-amylolysis of single or mixed HYLON VII was found.

AB - The rheological properties of mixed Hylon VII and Ca-forms of κ-carrageenan gels were studied at a total polysaccharide concentration of 3%. Before mixing, Hylon VII was heated to 150°C which allowed degradation of the granule structure. κ-Carrageenan was preheated at 70°C and the mixing occurred at 90°C. The gelation of κ-carrageenan and amylose occurred at the same temperature (about 20°C). Microscopic examination of the gels showed a phase-separated type of structure. When the concentration of κ-carrageenan was 0.3 or 1.0% and that of HYLON VII, 2.7 and 2.0%, respectively, two reversible networks were formed. Although the gel-formation occurred at the same temperature, a two-step melting behavior was observed for the mixtures. The melting temperatures of the individual HYLON VII and κ-carrageenan maintained their position in the composite gels suggesting gelation of the two components separately in their own phases. Microscopic examination showed that when the ratio of carrageenan to Hylon VII increased, the size of amylose-rich domains in the dispersed phase also increased. The in vitro α-amylolysis of starch was independent on the storage modulus of the gel in the range 185–15,000 Pa, whereas in the range 15,000–84,200 Pa a good correlation (−0.94) between G′ and in vitro α-amylolysis of single or mixed HYLON VII was found.

KW - carrageenan

KW - starch

KW - digestion

KW - oral enzymatic digestibility

KW - gels

U2 - 10.1016/S0268-005X(01)00074-1

DO - 10.1016/S0268-005X(01)00074-1

M3 - Article

VL - 16

SP - 169

EP - 174

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

IS - 2

ER -