title: Effect of cooling-heating rate on sol-gel transformation of fish gelatin-gum arabic complex coacervate phase.
abstract: The objective of this study was to characterize influence of different cooling and heating rates on gelation of fish gelatin (FG)-gum arabic (GA) complex coacervate phase using rheological measurements. For the coacervate phase prepared at 10°C, the gelling temperature, melting temperature, gel strength, and stress relaxation decreased with increasing cooling or heating rate, however, no gelation was observed at the highest cooling rate of 0.05°C/min. Similar trends were obtained for the coacervates phase prepared at 30°C, but the gelation did not occur at a cooling rate of 0.033 or 0.05°C/min. The results indicated that rheological properties of FG-GA coacervate gels were highly dependent to the cooling process, where more thermos-stable and stronger gels formed at slower cooling. This was probably because of higher degree of molecular rearrangements, more hydrogen bindings, and formation of greater junction zones into the gel network at slower cooling rates. However, all of the FG-GA coacervate gels obtained at different cooling rates were classified as a weak physical gel.
authors.affiliation: Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, Gangwon 210-702, Republic of Korea; School of Food Science, University of Idaho, 606 Rayburn St., MS 2312, Moscow, ID 83844, United States.
authors.forename: Mohammad
authors.initials: M
authors.lastname: Anvari
authors.affiliation: Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 232-916, Republic of Korea; Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 232-916, Republic of Korea. Electronic address: dchung@snu.ac.kr.
authors.forename: Donghwa
authors.initials: D
authors.lastname: Chung
mesh_terms: D000818:Animals; D003080:Cold Temperature; D005399:Fishes; D005780:Gelatin / Q000737:chemistry*; D006170:Gum Arabic / Q000737:chemistry*; D006358:Hot Temperature; D044367:Phase Transition
chemical_list: D006170:Gum Arabic; D005780:Gelatin
keywords: Cooling rate; Dynamic moduli; Fish gelatin-gum Arabic coacervate gel; Heating rate; Rheology; Stress relaxation