Some physical and microstructural properties of genipin-crosslinked gelatin-maltodextrin hydrogels.
The physical properties and microstructure of gelatin-maltodextrin hydrogels fixed with genipin (GP) were investigated as a function of pH (3-7), maltodextrin (MD) (0-9%, w/w) and GP (0-10 mM levels), at a constant gelatin (G) concentration (10%, w/w). Network strength (elastic modulus, E) and swelling behavior were characterized by large deformation testing and by swelling index (SI). In general, network strength increased and swelling decreased at higher pH, MD and GP levels, except at pH 3, where E was independent of the GP concentration until approximately 7.5 mM, above which it declined. Confocal scanning laser microscopy (CLSM) images showed phase separation to be suppressed at pH 3, whereas at pH 7, separation into a self-similar dispersed phase was apparent. Overall, the judicious use of GP to crosslink G was an appropriate means of kinetically trapping MD within the gelatin network.
Nickerson
M T
MT
Department of Process Engineering and Applied Science-Food Science Program, Dalhousie University, Halifax, NS, Canada B3J 2X4.
Farnworth
R
R
Wagar
E
E
Hodge
S M
SM
Rousseau
D
D
Paulson
A T
AT
D000818:Animals; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005780:Gelatin / Q000737:chemistry*; D020100:Hydrogels; D066298:In Vitro Techniques; D057889:Iridoid Glycosides; D039823:Iridoids; D018613:Microscopy, Confocal; D015394:Molecular Structure; D011134:Polysaccharides / Q000737:chemistry*; D011714:Pyrans / Q000737:chemistry*; D013552:Swine
D020100:Hydrogels; D057889:Iridoid Glycosides; D039823:Iridoids; D011134:Polysaccharides; D011714:Pyrans; C008315:maltodextrin; D005780:Gelatin; C007834:genipin