Development of hydrocolloid microgels as starch granule mimetics: Hydrogel particles fabricated from gelatin and pectin. (December 2015)

• Record Type: Journal Article
• Authors: Wu, Bi-cheng; McClements, David Julian
• Is Part Of: Food research international. Volume 78(2015:Dec.)
• Page Start: 177
• Page End: 185
• Publication Date: 2015-12
• Subjects: Hydrogel particles -- Starch -- Gelatin -- Pectin -- Cross-linking -- Oral processing -- Microgels; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2015.10.020
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: In this study, hydrocolloid microgels fabricated by electrostatic complexation of gelatin and pectin were developed as possible starch mimetics. The impact of covalent cross-linking on the physicochemical and structural properties of the microgels was investigated. Microgels were formed by acidifying a mixture of gelatin (0.5 wt.%) and pectin (0.01 wt.%) from pH 10 to 5 at 40 °C, followed by cross-linking with glutaraldehyde (0 to 2 mM). At low glutaraldehyde levels (< 0.5 mM), cross-linking occurred primarily within the microgels and did not affect particle dimensions, whereas at high levels (2 mM), cross-linking connected adjacent microgels leading to the formation of large flocs. Rheological and microscopic analysis showed that the degree of cross-linking impacted the thermal transitions of the microgels. A simulated oral processing study indicated that the melt-in-the-mouth behavior of the hydrocolloid microgels could be made to be similar to that of starch granules by controlling the degree of cross-linking. This study may be useful for designing starch mimetics with improved texture-modifying properties and reduced-calories. Highlights: Hydrogels were formed by electrostatic complexation of gelatin and pectin. The hydrogels were cross-linked by different levels of glutaraldehyde. Cross-linking increased the rigidity and melting temperature of hydrogel pastes. These hydrogel particles may be used as starch mimetics or delivery systems.