文章基本信息

标题：Effect of Oat Particle Concentration and Size Distribution on the Phase Behaviour of Mixtures with Gelatin
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作者：Nashi K. Alqahtani ; John Ashton ; Lita Katopo 等
期刊名称：Journal of Food and Nutrition Research
印刷版ISSN：2333-1119
电子版ISSN：2333-1240
出版年度：2016
卷号：4
期号：2
页码：69-75
DOI：10.12691/jfnr-4-2-1
出版社：Science and Education Publishing
摘要：The present study examines the effect of oat particle addition on the structural properties of gelatin gels. In doing so, gelatin concentration was 2% (w/w) and a variable amount of oat (0-4%, w/w) was employed. The latter came at three different particle size distributions, i.e. 28.2, 82.9, and 182.2 μm. Mechanical observations were carried out using small deformation dynamic oscillation in shear alongside thermal studies with micro differential scanning calorimetry. Scanning electron microscopy images provided tangible evidence of the changing morphology in the binary mixture with the addition of oat particles. Phase separated matrices are formed where gelatin is the continuous phase supporting the discontinuous inclusions of oat particles. There was an immediate decrease in the mechanical strength of the composite gel with the addition of oat particles, which was accompanied by a parallel drop in the enthalpy values of helical associations in gelatin. Increasing concentrations of oat with the smallest particle-size distribution are capable of disturbing rapidly the gelatin network, as compared to the larger counterparts.
关键词：oat particles; dietary fibre; gelatin; particle size distribution; phase separation