Microstructural behaviour and gelling characteristics of myosystem protein gels interacting with hydrocolloids

Microstructural behaviour and gelling characteristics of myosystem protein gels interacting with hydrocolloids

Protein/Arabinoxylans Gels: Effect of Mass Ratio on the Rheological, Microstructural and Diffusional Characteristics

Wheat bran arabinoxylan (WBAX) gels entrapping standard model proteins at different mass ratios were formed. The entrapment of protein affected the gel elasticity and viscosity values, which decreased from 177 to 138 Pa. The presence of protein did not modify the covalent cross-links content of the gel. The distribution of protein through the network was investigated by confocal laser scanning ...

Food gels: gelling process and new applications.

Food gels are viscoelastic substances and several gelled products are manufactured throughout the world. The gelling agents in foods are usually polysaccharides and proteins. In food gels, the polymer molecules are not cross-linked by covalent bonds with the exception of disulphide bonds in some protein gels. Instead, the molecules are held together by a combination of weak inter-molecular forc...

viscoelastic behaviour of asphodel-borax gels

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Synthesis and Characteristics of Mesoporous Sol-gels for Lipase Immobilization

Enzyme cost is the major problem for industrial scale application. Immobilization is a promising approach to moderate the enzyme cost factor and increase its stability and activity. In this study, sol-gel method was used to prepare the immobilization platform and entrapped lipase as one of the most used enzyme in dairy processing, cosmetics and pharmaceutical industries. Lipase from Candida rug...