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Type: Artigo de periódico
Author: Maximo, GJ
Cunha, RL
Abstract: Mechanical properties and water holding capacity (WHC) of collagen gels were evaluated using two ingredients with different particle size and shape. The variables evaluated were ingredient concentration (3, 5, and 10%, w/w), NaCl addition (0 and 2% w/w), heat treatment temperature (25, 60, and 90C), gel formation temperature (10 and 25C), and the soluble/insoluble protein ratio. The collagen ingredients produced strong, highly elastic gel networks with stress at fracture values from 0.4 to 68 kPa and values for the elasticity modulus from 1.4 to 17 kPa, for the range of variables studied. The gel network strength and WHC were enhanced by a decrease in particle size, lower incubation temperatures, and by increases in soluble protein, ionic strength of the medium and heat treatment temperature. PRACTICAL APPLICATIONS Collagen has a unique molecular structure that provides ingredients of interest for incorporation into food products and other biomaterials, showing different technological properties depending on the process conditions. Once the effect of size and shape of the particle, temperature, pH, and salt addition on the mechanical properties, water holding capacity and physico-chemical characteristics of bovine collagen gels is known, process parameters and formulations can be optimized, in order to establish desirable texture properties for food products and other biomaterials.
Subject: Collagen
mechanical properties
water holding capacity and microstructure
Country: EUA
Editor: Wiley-blackwell Publishing, Inc
Rights: fechado
Identifier DOI: 10.1111/j.1745-4603.2010.00258.x
Date Issue: 2010
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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