Hydrocolloid gels of polysaccharides and proteins |
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| Institution: | 1. TI Food and Nutrition, PO Box 557, 6700 AN Wageningen, The Netherlands;2. Physics and Physical Chemistry of Foods, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands;3. Marketing and Consumer Behaviour, Department of Social Sciences, Wageningen University, PO Box 8130, 6700 EW Wageningen, The Netherlands;4. Division of Human Nutrition, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands;1. Food Engineering Department, Ahi Evran University, Kirsehir, Turkey;2. Food Engineering Department, Middle East Technical University, Ankara, Turkey |
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| Abstract: | Recent developments from 1997 to 2000 in hydrocolloid gels which consist of dispersed phase (polysaccharide or protein) and dispersing medium (water) are reviewed in the present paper. Gels and gelling processes of polysaccharides such as gellan gum, methylcellulose, xyloglucan, curdlan, konjac glucomannan and starch are described. Fluid gels and galactomannan gels prepared by freeze-thaw cycling are also described. Effects of pH and ionic strength on the gelation of proteins such as casein and β-lactoglobulin are described. Fractal treatment is introduced to study the structure–property relationship for globular protein gels. Gels formed by different hydrocolloids are also described briefly. |
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