A Study on the Gelation Properties and Rheological Behavior of Gellan Gum

2013 ◽  
Vol 284-287 ◽  
pp. 20-24 ◽  
Author(s):  
Yue Cheng Meng ◽  
Lun Bo Hong ◽  
Jian Qiu Jin
Keyword(s):  
Calcium Chloride ◽  
Calcium Ions ◽  
Rheological Behavior ◽  
Critical Concentration ◽  
Gellan Gum ◽  
Calcium Lactate ◽  
Buffer Solution ◽  
Exponential Relationship ◽  
Gelling Temperature ◽  
Gum Content

The effects of gellan gum and calcium ions concentration on gelation characteristics and rheological behavior were investigated using TA(texture analysis)and mechanical rheometer which monitored respectively press strength and the evolution of G′. At a premium gellan gum content of 0.02g in 100ml buffer solution, increasing calcium ions concentration led to an increase in the gelation strength, but when calcium ions content reached a critical concentration values range from 0.015% to 0.02%, gelation strength begin to decrease. While in the same content of calcium ions, calcium lactate exhibits grater effects on gelation strength than calcium chloride. The temperature at the onset of gelation and the gelation rates showed an increase with the increasing of gellen and calcium ions content. At the same calcium ions concentration, the evolution of modulus storage (G′), gel temperature and rate are higher with the addition of calcium lactate than using calcium chloride. Our study indicated exponential relationship between gelling temperature (gelling rate) and calcium concentration.

scholarly journals THE CHANGES IN COMPOSITION OF SOLUTIONS OF CALCIUM CHLORIDE AND CALCIUM LACTATE IN THE INTESTINE

1941 ◽  
Vol 137 (1) ◽  
pp. 283-292
Author(s):  
C.S. Robinson ◽  
David Earl Stewart ◽  
Freeman Luckey
Keyword(s):  
Calcium Chloride ◽  
Calcium Lactate

scholarly journals Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 969 ◽  
Author(s):  
Audrey Cosson ◽  
Isabelle Souchon ◽  
Julia Richard ◽  
Nicolas Descamps ◽  
Anne Saint-Eve
Keyword(s):  
Real Life ◽  
Adaptation Effect ◽  
Gellan Gum ◽  
Protein Isolates ◽  
Pea Protein ◽  
Product Formulation ◽  
Sensory Experiences ◽  
Gum Content ◽  
Life Consumption ◽  
The Impact

The food industry is focused on creating plant-based foods that incorporate pea protein isolates. However, pea protein isolates are often described as having persistent beany, bitter, and astringent notes that can decrease the desirability of the resulting foods and make static sensory profiling difficult. To obtain more realistic descriptions of the sensory experiences associated with this category of products, researchers should consider using temporal methods and multi-intake methods, which allow consumers to evaluate whole food portions. This study aimed to understand better how product composition affected the sensory perception of pea protein-based beverages using three different sensory profiling methods. Particular focus was placed on beany, bitter, and astringent notes. Twelve pea protein-based beverages were formulated; they varied in pea protein type (pellet vs. isolate) and their content of gellan gum, salt, sunflower oil, sugar, and soy lecithin. They were evaluated by 16 trained panelists using three sensory profiling methods: static block profiling, mono-intake temporal dominance of sensations (TDS) profiling, and multi-intake TDS profiling. The static block and mono-intake TDS profiling methods yielded complementary results about the impact of beverage composition on attribute perceptions. Static block profiling revealed that beaniness was mainly affected by gellan gum and oil content and that bitterness and astringency were mainly affected by protein type and gellan gum content. Mono-intake TDS profiling highlighted the dynamics of beaniness and the strong persistence of astringency, and its results suggested that higher gellan gum and salt contents could limit this persistence. Multi-intake TDS profiling found that, throughout the consumption of a full product portion, beaniness and bitterness decreased, indicating an adaptation effect, while fattiness increased, indicating a build-up effect. This study has increased the understanding of how pea protein-based beverages are perceived under conditions that more closely resemble those associated with real-life consumption. It has also revealed how product formulation can reduce bitterness and astringency.

Cytological studies of early stages of powdery mildew in barley and wheat. VI. Antagonistic effects of calcium and lithium on the infection of coleoptiles of barley by Erysiphe graminis hordei

1979 ◽  
Vol 57 (4) ◽  
pp. 408-412 ◽  
Author(s):  
S. Takamatsu ◽  
H. Ishizaki ◽  
H. Kunoh
Keyword(s):  
Powdery Mildew ◽  
Binding Site ◽  
Calcium Chloride ◽  
Lithium Chloride ◽  
Calcium Ions ◽  
Infection Process ◽  
Erysiphe Graminis ◽  
Antagonistic Effects ◽  
Early Stages ◽  
Erysiphe Graminis Hordei

Earlier researchers have shown that the susceptibility of barley to infection by Erysiphe graminis hordei is enhanced by calcium ions but inhibited by lithium. Some effects of these ions on the infection process of E. graminis hordei in coleoptiles of barley were investigated in this study. Whereas 1 mM lithium chloride inhibited appressorial formation considerably and haustorial formation completely, these effects were totally offset by 10 mM calcium chloride. Moreover, whereas 5 and 10 mM lithium chloride inhibited both appressorial and haustorial formation completely, the former was offset considerably by 10 mM calcium chloride, but the latter was not.Sequential calcium chloride − lithium chloride or lithium chloride − calcium chloride treatments carried out at different times and for various durations showed that events occurring in coleoptiles 11 to 13 h after inoculation were most vulnerable to the treatments. These events correspond to infection stages involving the development of cytoplasmic aggregates, papillae, and haustoria. The data suggest that the two ions in question might compete for a common binding site in a reaction(s) associated with certain stages of appressorial and haustorial development.

scholarly journals Facile Fabrication of Oxygen-Releasing Tannylated Calcium Peroxide Nanoparticles

Materials ◽  
2020 ◽  
Vol 13 (17) ◽  
pp. 3864
Author(s):  
Ji Sun Park ◽  
Yeong Jun Song ◽  
Yong Geun Lim ◽  
Kyeongsoon Park
Keyword(s):  
Hydrogen Peroxide ◽  
Calcium Chloride ◽  
Tannic Acid ◽  
Calcium Ions ◽  
Precursor Solution ◽  
Acidic Environment ◽  
Calcium Peroxide ◽  
New Approach ◽  
Oxygen Generation ◽  
Facile Fabrication

This study reports a new approach for the facile fabrication of calcium peroxide (CaO2) nanoparticles using tannic acid (TA) as the coordinate bridge between calcium ions. Tannylated-CaO2 (TA/CaO2) nanoparticles were prepared by reacting calcium chloride (CaCl2) with hydrogen peroxide (H2O2) in ethanol containing ammonia and different amounts of TA (10, 25, and 50 mg). The prepared TA/CaO2 aggregates consisted of nanoparticles 25–31 nm in size. The nanoparticles prepared using 10 mg of TA in the precursor solution exhibited the highest efficiency for oxygen generation. Moreover, the oxygen generation from TA (10 mg)/CaO2 nanoparticles was higher in an acidic environment.

scholarly journals Effect of Salicylic Acid, Calcium Chloride and Calcium Lactate Applications on Quality Attributes of Minimally-Processed ‘Wonderful’ Pomegranate Arils

2016 ◽  
Vol 44 (2) ◽  
pp. 508-517 ◽  
Author(s):  
Samar A.M.A. SHAARAWI ◽  
Assem S.E. SALEM ◽  
Ibrahim M.K. ELMAGHRABY ◽  
Eman A.A. ABD EL-MONIEM
Keyword(s):  
Salicylic Acid ◽  
Calcium Chloride ◽  
Quality Parameters ◽  
Calcium Lactate ◽  
Soluble Solids ◽  
Hue Angle ◽  
Colour Development ◽  
And Control ◽  
Pomegranate Arils

‘Wonderful’ pomegranate arils were treated with 0.5% and 1% of calcium chloride, 0.5% and 1% of calcium lactate, and salicylic acid (1 and 2 mM), then treated and untreated (control) arils packaged in clean (sterilized) plastic containers. Fresh produce was then stored at 5±1 ℃. Assessment of arils quality was carried out at 3-day intervals by evaluating the following quality parameters: appearance, decay, off odor, flavor, total soluble solids, acidity, anthocyanin and vitamin C content, firmness, colour development (L* value and hue angle), and microbial load. Pomegranate arils treated with salicylic acid, calcium chloride, and calcium lactate maintained a general good quality and appearance up to 12 days of storage at 5±1 ℃, with no visible decay and off odor development. The total microbial population was lower in arils treated with salicylic acid, in comparison to treatments with calcium chloride, calcium lactate and control arils. All treatments scored above the limit of marketability, maintaining good quality of fresh-cut produce during storage. However, the use of salicylic acid and calcium chloride helped to keep a better overall quality of arils at the end of the 12-day storage at 5±1 ℃.

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