Effect of Sugars on Gelation Kinetics of Gelatin Gels
We investigate the rheological behavior of aqueous solutions containing animal gelatin, sugars and polyols. The aim is to study how the gelation kinetics, transition temperatures and gel strengths of an aqueous gelatin solution can be affected by the progressive addition of co-solutes. Aqueous solut...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-05-01
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| Series: | Fluids |
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| Online Access: | https://www.mdpi.com/2311-5521/7/5/163 |
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| author | Pietro Renato Avallone Martina Romano Andrea Sarrica Marco Delmonte Rossana Pasquino Nino Grizzuti |
| author_facet | Pietro Renato Avallone Martina Romano Andrea Sarrica Marco Delmonte Rossana Pasquino Nino Grizzuti |
| author_sort | Pietro Renato Avallone |
| collection | DOAJ |
| description | We investigate the rheological behavior of aqueous solutions containing animal gelatin, sugars and polyols. The aim is to study how the gelation kinetics, transition temperatures and gel strengths of an aqueous gelatin solution can be affected by the progressive addition of co-solutes. Aqueous solutions with a fixed mass percentage of gelatin of <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><mn>6.8</mn></mrow></semantics></math></inline-formula> wt% were prepared at various concentrations of sugars and polyols. Through Dynamic Temperature Ramp tests, performed at various ramp rates, and Dynamic Time Sweep and Dynamic Frequency Sweep tests, carried out at different temperatures, it was possible both to evaluate the transition temperatures and to monitor the gelation kinetics of the samples. It was found that the contribution of co-solutes positively affects both the gelation process and the thermal stability of the aqueous gelatin solution by reducing the gelation time and improving the mechanical properties of the gel in terms of network elasticity. |
| first_indexed | 2024-03-10T03:54:52Z |
| format | Article |
| id | doaj.art-21364f1ffd684cf9831dcbde88cbc121 |
| institution | Directory Open Access Journal |
| issn | 2311-5521 |
| language | English |
| last_indexed | 2024-03-10T03:54:52Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fluids |
| spelling | doaj.art-21364f1ffd684cf9831dcbde88cbc1212023-11-23T10:57:56ZengMDPI AGFluids2311-55212022-05-017516310.3390/fluids7050163Effect of Sugars on Gelation Kinetics of Gelatin GelsPietro Renato Avallone0Martina Romano1Andrea Sarrica2Marco Delmonte3Rossana Pasquino4Nino Grizzuti5Department of Chemical, Materials, and Industrial Production Engineering, Federico II University, P.le Tecchio 80, 80125 Naples, ItalyPerfetti Van Melle, Lainate, 20045 Milan, ItalyPerfetti Van Melle, Lainate, 20045 Milan, ItalyPerfetti Van Melle, Lainate, 20045 Milan, ItalyDepartment of Chemical, Materials, and Industrial Production Engineering, Federico II University, P.le Tecchio 80, 80125 Naples, ItalyDepartment of Chemical, Materials, and Industrial Production Engineering, Federico II University, P.le Tecchio 80, 80125 Naples, ItalyWe investigate the rheological behavior of aqueous solutions containing animal gelatin, sugars and polyols. The aim is to study how the gelation kinetics, transition temperatures and gel strengths of an aqueous gelatin solution can be affected by the progressive addition of co-solutes. Aqueous solutions with a fixed mass percentage of gelatin of <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><mn>6.8</mn></mrow></semantics></math></inline-formula> wt% were prepared at various concentrations of sugars and polyols. Through Dynamic Temperature Ramp tests, performed at various ramp rates, and Dynamic Time Sweep and Dynamic Frequency Sweep tests, carried out at different temperatures, it was possible both to evaluate the transition temperatures and to monitor the gelation kinetics of the samples. It was found that the contribution of co-solutes positively affects both the gelation process and the thermal stability of the aqueous gelatin solution by reducing the gelation time and improving the mechanical properties of the gel in terms of network elasticity.https://www.mdpi.com/2311-5521/7/5/163gelatinsugarsviscoelasticitysol-gel transitiongel time |
| spellingShingle | Pietro Renato Avallone Martina Romano Andrea Sarrica Marco Delmonte Rossana Pasquino Nino Grizzuti Effect of Sugars on Gelation Kinetics of Gelatin Gels Fluids gelatin sugars viscoelasticity sol-gel transition gel time |
| title | Effect of Sugars on Gelation Kinetics of Gelatin Gels |
| title_full | Effect of Sugars on Gelation Kinetics of Gelatin Gels |
| title_fullStr | Effect of Sugars on Gelation Kinetics of Gelatin Gels |
| title_full_unstemmed | Effect of Sugars on Gelation Kinetics of Gelatin Gels |
| title_short | Effect of Sugars on Gelation Kinetics of Gelatin Gels |
| title_sort | effect of sugars on gelation kinetics of gelatin gels |
| topic | gelatin sugars viscoelasticity sol-gel transition gel time |
| url | https://www.mdpi.com/2311-5521/7/5/163 |
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