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The present contribution reports on the rheological investigations concerning influence of high hydrostatic pressure on the molecular structure of gelatin gels. For the purpose of the study, a torsional shear wave rheometer for in-situ investigations of viscoelastic substances under high pressure was developed. Small amplitude vibrations generated by piezoelectric elements are used to determine the storage modulus of the investigated medium. The system is able to stand pressures up to 300 MPa. The experiments have been carried out with household gelatin (0.1 w/w aqueous solution). The gelification curves revealed similar time course. However, the values of G' obtained for the gels curing 300 minutes under 100 MPa and 200 MPa were observed to be respectively 2.1 and 4 times higher than at ambient conditions. The increased number of triple helix junction zones is hypothesised to be the cause of this phenomenon as a result of reinforcement of the hydrogen bonds due to pressure. An attempt to cognize the characteristic dimensions of the molecular structure based on the theory of rubber elasticity is made.
Rocznik
Tom
Strony
239--244
Opis fizyczny
Bibliogr. 24 poz., rys.
Twórcy
autor
autor
autor
- Lehrstuhl für Stromungsmechanik, Technische Fakultät, Friedrich - Alexander - Universität Erlangen - Nürnberg, Cauerstr. 4, 91058 Erlangen, Germany, kulisiewicz@lstm.uni-erlagen.de
Bibliografia
- [1] K. Heremans and L. Smeller, "Protein structure and dynamics at high pressure", Biochimica et Biophysica Acta 1386, 353-370 (1998).
- [2] R. Buckow, V. Heinz, and D. Knorr, "Effect of high hydrostatic pressure-temperature combinations on the activity of beta-glucanase from barley malt", J. Institute of Brewing 111, 282-289 (2005).
- [3] K.V. Kilimann, C. Hartmann, A. Delgado, RF. Vogel, and M.G. Günzle, "A fuzzy logic based model for the multi-stage high pressure inactivation of Lactococcus lactis ssp. cremoris MG 1363", Int. J. Food Microbiology 98, 89-105 (2005).
- [4] A. Suzuki, "High pressure processed foods in Japan and the world", in: Trends in High Pressure Bioscience and Biotechnology, pp. 365-374, ed. R Hayashi, Elsevier Science, Amsterdam, 2002.
- [5] J. Hinrichs, "Ultrahochdruckbehandlung von Lebensmittein mit Schwerpunkt Milch- und Milchprodukte Phänomene, Kinetik und Methodik", VDI-Fortschritt-Berichte 656, 3 (2000).
- [6] A. Baars, L. Kulisiewicz, R Gebhardt, W. Doster, and A. Delgado, "Viscosity and aggregation of beta-lactoglobulin under high pressure", Proc. Int. Symposium on Food Rheology and Structure, Zurich, 263-267 (2006).
- [7] S.V. Kapranov, M. Pehl, C. Hartmann, A. Baars, and A. Delgado, "On the influence of high pressure on edible oils", Proc. 2nd Int. Conf. High Pressure Bioscience and Biotechnology 453 (6), (2002).
- [8] V. Stippl, A. Delgado, and T. Becker, "Ionization equilibria at high pressure", European Food Research Technology 221,151-156 (2005).
- [9] F. Gekko and M. Fukamizu, "Effect of pressure on the sol-gel transition of gelatin", Int. J. Biological Macromolecules 13, 295-300 (1991).
- [10] A. Baars, N. Pereyra, A. Delgado, D. Margosch, M. Ehrmann, R Vogel, M. Czerny, P. Schieberle, and F. Meussdorffer, "Adaptive high hydrostatic pressure treatment - a technique for minimal processing of food", Proc. Int. Conf. Eng. and Food 1841, 159-164 (2004).
- [11] W. Kowalczyk, Ch. Hartmann, C. Luscher, M. Pohl, A. Delgado, and D. Knorr, "Determination of thermophysical properties of foods under high hydrostatic pressure in combined experimental and theoretical approach", Innovative Food Science and Emerging Technologies 6, 318-326 (2005).
- [12] A. Delgado, A. Baars, W. Kowalczyk, R Benning, and P. Kitsubun, "Towards system theory based adaptive strategies for high pressure bioprocesses", High Pressure Research 26,1-10 (2006).
- [13] S. Carozza, Rheological Gharacterisation of Gels and Foams for Food, Ph.D. Thesis, Technische Universität, München, 2000.
- [14] P. Forst, F. Werner, and A. Delgado, "The viscosity of water at high pressures - especially at subzero degrees centrigrade", Rheologica Acta 39, 566-573 (2000).
- [15] S. Bair, M. Khonsari, and W.O. Winer, "High pressure rheology of lubricants and limitations of the Reynolds equation", Tribology International 31, 573-586 (1998).
- [16] L. Guo, Gelation and Micelle Structure Ghanges oj Aqueous Polymer Solutions, Ph.D Thesis, State University, Pennsylvania, 2003.
- [17] R.W. Whorlow, Rheological Techniques, Ellis Horwood Limited, Chichester, 1980.
- [18] M. Djabourov, J. Leblond, and P. Papon, "Gelation of aqueous gelatin solutions", Journal de Physique 49, 319-343 (1988).
- [19] L. Kulisiewicz, A. Baars, and A. Delgado, "Rheological investigations of food gels under high pressure", Proc. l3th World Congress of Food Science and Technology 'Food is Life’ 86 (4), (2006).
- [20] A. Saul and W. Wagner, "A fundamental equation for water covering the range from the melting line to 1273 K at pressures up to 25 000 MPa", J. Physical and Chemical Reference Data 18, 1537-1564 (1989).
- [21] P. Montero, M.D. Fernandez-Diaz, and M.C. Gomez-Guillen, "Characterization of gelatin gels induced by high pressure", Food Hydrocolloids 16, 197-205 (2002).
- [22] K. Shimada, Y. Sakai, K. Nagamatsu, T. Hori, and R Hayashi, "Gel-setting and gel-melting temperatures of aqueous gelatin solutions under high pressure measured by hot-wire method", Bioscience, Biotechnology and Biochemistry 60, 1349-1350 (1996).
- [23] L.R.G. Treloar, "The physics of rubber elasticity", Oxford University Press, Oxford, 1949.
- [24] D. Oakenfull and A. Scott, "Gelatin gels in deuterium oxide", Food Hydrocolloids 17, 207-210 (2003).
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-article-BPG5-0025-0041