Effects of Ultrasonic Treatment and Sucrose Addition on the Rheological Properties of Gelatin/Modified Starch Blends during Sol-Gel Transition
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Abstract:
The effects of sucrose addition as co-solute (0%~15%, W/W) without ultrasonic treatment and in the presence of 10% sucrose with ultrasonic treatment (475 W, 0~15 min) on the viscouselastic modulus (G′,G″), the gel structure formation instant gelation velocity (vg) of the gelatin/modified starch blends (4.5%/9.0%) as gel candy model system during sol-gel transition and gel properties such as microstructure were investigated. Results showed that, in the presence of relatively low concentration of sucrose (0%~10%), G′ and vg values increased significantly, while the activation energy (Ea) values of GL/MS blends reduced significantly. Formation of more uniform surface microstructure was found. Compared with the controls without ultrasonic treatment under 10% sucrose cosolute environment, G′, vg of GL/MS blends of sample with ultrasonic treatment 5 min decreased sharply from 6482.40 Pa, 7.01 Pa/min to1378.90 Pa and 2.94 Pa/min, corresponding the decreased amplitude as 78.73% and 58.06%, respectively, while the gelation Ea values significantly increased from 116.23 kJ/moL to 319.42 kJ/moL (p<0.05). The change trends of G', vg, and Ea were further exacerbated with the extension of ultrasonic treatment time, while the microstructure porosity and irregular degree increased, suggesting that ultrasonic treatment could suppress the improve effect of low concentration sucrose on the formation and performance of the blend gels. These results would apply to optimize the sol-gel process and product performance of gelatin type gel candy.
