Development of hydrocolloid microgels as starch granule mimetics: Hydrogel particles fabricated from gelatin and pectin

作者：Wu Bi cheng; McClements David Julian

来源：Food Research International, 2015, 78: 177-185.

DOI：10.1016/j.foodres.2015.10.020

• Hydrogel particles
• Starch
• Gelatin
• Pectin
• Cross-linking
• Oral processing
• Microgels

In this study, hydrocolloid microgels fabricated by electrostatic complexation of gelatin and pectin were developed as possible starch mimetics. The impact of covalent cross-linking on the physicochemical and structural properties of the microgels was investigated. Microgels were formed by acidifying a mixture of gelatin (0.5 wt.%) and pectin (0.01 wt.%) from pH 10 to 5 at 40 degrees C, followed by cross-linking with glutaraldehyde (0 to 2 mM). At low glutaraldehyde levels (<0.5 mM), cross-linking occurred primarily within the microgels and did not affect particle dimensions, whereas at high levels (2 mM), cross-linking connected adjacent microgels leading to the formation of large flocs. Rheological and microscopic analysis showed that the degree of cross-linking impacted the thermal transitions of the microgels. A simulated oral processing study indicated that the melt-in-the-mouth behavior of the hydrocolloid microgels could be made to be similar to that of starch granules by controlling the degree of cross-linking. This study may be useful for designing starch mimetics with improved texture-modifying properties and reduced-calories.

• 出版日期2015-12