Interaction between Gelatin and Mulberry Leaf Polysaccharides in Miscible System: Physicochemical Characteristics and Rheological Behavior
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials and Chemicals
2.2. Preparation of Gelatin–Polysaccharide Miscible Solution
2.3. Phase Diagram
2.4. Measurement of Zeta Potential, Particle Size, and Distribution
2.5. Determination of Rheological Properties
2.5.1. Effect of Concentration, pH, Na+ Concentration, and Temperature on Apparent Viscosity of G-MLPs
2.5.2. Effect of G-MLPs on Viscoelasticity
2.6. Statistical Analysis
3. Results and Discussion
3.1. Phase Diagram of Gelatin–Mulberry Leaf Polysaccharides (G-MLPs) Miscible System
3.2. Zeta Potential Analysis of Gelatin–Mulberry Leaf Polysaccharides (G-MLPs) Miscible System
3.3. Particle Size Analysis of Gelatin–Mulberry Leaf Polysaccharides (G-MLPs) Miscible System
3.4. Rheological Property of Gelatin–Mulberry Leaf Polysaccharide (G-MLPs) Miscible System
3.4.1. Effect of Concentration on Apparent Viscosity of G-MLPs
3.4.2. Effect of pH on Apparent Viscosity of G-MLPs
3.4.3. Effects of Na+ Concentration on Apparent Viscosity of G-MLPs
3.4.4. Effect of System Temperature on Apparent Viscosity of G-MLPs
3.4.5. Effect of G-MLPs on Viscoelasticity
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Samples | pH | |||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
3 | 3.5 | 4 | 4.5 | 5 | 5.5 | 6 | 7 | 7.5 | 8 | 8.5 | 9 | 9.5 | 10 | |
G-HBSS | ▲ | ▲ | ▲ | ▲ | ▲ | ▲ | ▲ | ▲ | ▲ | ▲ | ▲ | ■ | ■ | ■ |
G-CHSS | ▲ | ▲ | ▲ | ▲ | ▲ | ▲ | ▲ | ▲ | ▲ | ▲ | ▲ | ■ | ■ | ■ |
G-DASS | ▲ | ▲ | ▲ | ▲ | ▲ | ▲ | ▲ | ▲ | ■ | ■ | ■ | ● | ● | ● |
G-CASS | ▲ | ▲ | ▲ | ▲ | ▲ | ▲ | ▲ | ▲ | ■ | ■ | ■ | ● | ● | ● |
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Zhang, X.-X.; Liao, B.-Y.; Guan, Z.-J.; Thakur, K.; Khan, M.R.; Busquets, R.; Zhang, J.-G.; Wei, Z.-J. Interaction between Gelatin and Mulberry Leaf Polysaccharides in Miscible System: Physicochemical Characteristics and Rheological Behavior. Foods 2022, 11, 1571. https://doi.org/10.3390/foods11111571
Zhang X-X, Liao B-Y, Guan Z-J, Thakur K, Khan MR, Busquets R, Zhang J-G, Wei Z-J. Interaction between Gelatin and Mulberry Leaf Polysaccharides in Miscible System: Physicochemical Characteristics and Rheological Behavior. Foods. 2022; 11(11):1571. https://doi.org/10.3390/foods11111571
Chicago/Turabian StyleZhang, Xiu-Xiu, Bu-Yan Liao, Zi-Jing Guan, Kiran Thakur, Mohammad Rizwan Khan, Rosa Busquets, Jian-Guo Zhang, and Zhao-Jun Wei. 2022. "Interaction between Gelatin and Mulberry Leaf Polysaccharides in Miscible System: Physicochemical Characteristics and Rheological Behavior" Foods 11, no. 11: 1571. https://doi.org/10.3390/foods11111571