title: Polysaccharide-protein interaction: a rheological study of the gel-sol transition of a gelatin-methylcellulose-water system.
abstract: Viscoelastic parameters for mixtures of gelatin and methylcellulose were measured as a function of temperature, in order to study the gel-sol transition of the system in which biopolymers forming thermo-setting and thermo-melting gels coexist. At higher temperatures than 45 degrees C, the gel network is mainly formed by methylcellulose while at lower temperatures around 5 degrees C, it is mainly formed by gelatin. At higher temperatures than 45 degrees C, gelatin inhibits the gelation of methylcellulose. A small amount of methylcellulose helps gelatin to form a network at lower temperatures. However, excessive amounts of methylcellulose inhibit the growth of network structure. Therefore, this mixture forms a phase separated gel at higher temperatures while it is not completely phase separated at lower temperatures, probably by some interaction between non-substituted hydroxyl groups in methylcellulose with carboxylic groups in gelatin.
authors.affiliation: National Food Research Institute, Tsukuba, Japan.
authors.forename: K
authors.initials: K
authors.lastname: Nishinari
authors.forename: K E
authors.initials: KE
authors.lastname: Hofmann
authors.forename: K
authors.initials: K
authors.lastname: Kohyama
authors.forename: H
authors.initials: H
authors.lastname: Moritaka
authors.forename: N
authors.initials: N
authors.lastname: Nishinari
authors.forename: M
authors.initials: M
authors.lastname: Watase
mesh_terms: D000818:Animals; D001704:Biopolymers; D002417:Cattle; D055598:Chemical Phenomena; D002621:Chemistry; D005780:Gelatin; D005782:Gels; D006358:Hot Temperature; D008747:Methylcellulose; D011134:Polysaccharides; D011506:Proteins; D012212:Rheology; D014867:Water
chemical_list: D001704:Biopolymers; D005782:Gels; D011134:Polysaccharides; D011506:Proteins; D014867:Water; D005780:Gelatin; D008747:Methylcellulose