Gel particles from spray-dried disordered polysaccharides

Burey, P, Bhandari, BR, Howes, T and Gidley, MJ (2009) Gel particles from spray-dried disordered polysaccharides. CARBOHYDRATE POLYMERS, 76 2: 206-213. doi:10.1016/j.carbpol.2008.10.001


Author Burey, P
Bhandari, BR
Howes, T
Gidley, MJ
Title Gel particles from spray-dried disordered polysaccharides
Journal name CARBOHYDRATE POLYMERS   Check publisher's open access policy
ISSN 0144-8617
Publication date 2009-03
Year available 2009
Sub-type Article (original research)
DOI 10.1016/j.carbpol.2008.10.001
Volume 76
Issue 2
Start page 206
End page 213
Total pages 8
Editor Kennedy, J.F.
Place of publication U.K.
Publisher Pergamon
Collection year 2010
Language eng
Subject C1
090802 Food Engineering
860199 Processed Food Products and Beverages (excl. Dairy Products) not elsewhere classified
Abstract The formation of gel particles from alginate and iota-carrageenan was studied through a novel pathway of formation via an amorphous spray-dried intermediate. Dried biopolymer particles were suspended in solutions of different Ca2+ concentration. Particle size ranges and microscopic observation demonstrated that a range of swelling behaviour could be induced, with lower calcium concentrations resulting in more expanded particles, until a lower limit is reached below which particles initially dissolve. For the same calcium charge stoichiometry, larger swollen gel particles were obtained for alginate than for iota-carrageenan. The ability to produce a range of swollen biopolymer gel particle sizes, on the order of 1-600 mu m, is attributed to the balance between gelation and dissolution kinetics, with fast gelation kinetics and slow dissolution promoting production of small gel particles whilst fast dissolution with slow gelation leads to larger gel particles. By controlling the solution environment in which rehydration is carried out, it is therefore possible to produce particles with desired degrees of swelling from a single starting material. (C) 2008 Elsevier Ltd. All rights reserved.
Keyword Alginate; iota-Carrageenan; Gel particles; Swelling studies
RHEOLOGICAL PROPERTIES
Q-Index Code C1
Q-Index Status Confirmed Code

 
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Created: Thu, 03 Sep 2009, 08:32:15 EST by Mr Andrew Martlew on behalf of Centre for Nutrition and Food Sciences