Correlation of Phase-separated Structure and Physical Properties of Gelatin/maltodextrin Mixed Gels and Films

DOI JASI Web Site Web Site 17 References

Bibliographic Information

Other Title
  • ゼラチン/マルトデキストリン共存系のゲルおよびフィルムにおける相分離構造と物性との相関
  • ゼラチン/マルトデキストリン キョウゾンケイ ノ ゲル オヨビ フィルム ニ オケル ソウ ブンリ コウゾウ ト ブッセイ ト ノ ソウカン

Search this article

Description

The purpose of this study was to clarify the relation between microstructure and physical properties of a food capsule shell-model that can be used to form a wet-gel or a dry-film. Gels and films were prepared using a gelatin/maltodextrin mixed system. The microstructures of the gels and films were observed by confocal laser scanning microscopy (CLSM), scanning electron microscopy (SEM) and transmission electron microscopy (TEM). Both the gels and films showed a phase-separated structure comprising a gelatin-rich continuous phase and a maltodextrin-rich dispersed phase. The size of the dispersed-phase tended to increase with increasing maltodextrose molecular weight. Furthermore, the film structure was quantified and classified sequentially by its phase-separated structure based on average longest diameter (ALD) of the dispersed phase : macro (DE4, ALD : 9.7μm), semi-macro (DE1, ALD : 4.7μm), micro (DE16, ALD : 1.7μm), and homo (DE18, no phase separation). The fractured distortion decreased as the average longest diameter of the dispersed phase in the film increased. A decrease in the area ratio of the continuous phase was concomitant with an increase in the dissolution time and the load at low distortion. These results suggested that the size of the maltodextrin-rich dispersed phase of gels and films can be controlled by choosing the appropriate molecular weight of maltodextrin. Furthermore, it became clear that the phase separated structure of films altered the physical properties of the film such as crumbliness, hardness, and insolubility.

Journal

References(17)*help

See more

Related Projects

See more

Keywords

Details 詳細情報について

Report a problem

Back to top