School of Biomedical Sciences, Graham Centre for Agricultural Innovation and ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University, Wagga Wagga, New South Wales, Australia.
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
J Texture Stud. 2017 Apr;48(2):87-94. doi: 10.1111/jtxs.12213. Epub 2016 Aug 8.
The aim of this study was to investigate the efficacy of power ultrasound without using any heating stage in solubilizeing gelatin dispersions, and to characterize the mechanical and microstructural properties of the resulting gels using texture analysis and scanning electron microscopy, respectively. Usually to prepare a gel from gelatin, a primary heating stage of at about 40C or above is required to solubilize gelatin macromolecules. In this study solubilizing gelatin dispersions using power ultrasound without any heating was successfully performed. For solubilising gelatin, an ultrasound equipment with a frequency of 20 kHz, amplitude of 100% and power range of 50-150 W was used. Aqueous gelatin dispersions (4% w/v) were subjected to ultrasound for different times (40-240 s) at a constant temperature of 13C. Applying ultrasound to gelatin dispersions caused increases in water absorption and water solubility of the hydrocolloid. The textural parameters of the resulting gelatin gels, increased with increasing time and power of ultrasound. Moreover, a generalized Maxwell model with three elements was used for calculating relaxation times of the gels. The microstructural observations by SEM showed that the structural cohesiveness of the gels increased by increasing ultrasonication time. Ultrasound-assisted solubilization of gelatin can have emerging implications for industrial uses in pharmaceuticals, food and non-food systems.
Usually to prepare a gel from gelatin, a primary heating stage of at about 40C or above is required to solubilize gelatin macromolecules. Therefore, the use of gelatin as a hydrocolloid in food processings or pharmaceutical formulations which lack a heating step has been a technological and practical challenge. In this study solubilizing gelatin dispersions using power ultrasound without any heating was successfully performed. Ultrasound-assisted solubilisation of gelatin can have emerging implications for industrial uses in pharmaceuticals, food, and non-food systems, for example, to conserve heat sensitive compounds.
本研究旨在研究在不使用任何加热阶段的情况下，利用功率超声来增溶明胶分散体的功效，并分别通过质地分析和扫描电子显微镜对所得凝胶的机械和微观结构性质进行表征。通常，为了从明胶中制备凝胶，需要在约 40°C 或更高的初始加热阶段来溶解明胶大分子。在这项研究中，成功地使用无加热的功率超声来溶解明胶分散体。为了溶解明胶，使用频率为 20 kHz、幅度为 100%和功率范围为 50-150 W 的超声设备。将 4%（w/v）的明胶分散体在 13°C 的恒定温度下经受不同时间（40-240 s）的超声处理。将超声施加于明胶分散体导致水吸收和水胶体的水溶性增加。所得明胶凝胶的质地参数随超声时间和功率的增加而增加。此外，使用三个元素的广义 Maxwell 模型来计算凝胶的弛豫时间。SEM 的微观结构观察表明，通过增加超声处理时间，凝胶的结构内聚性增加。超声辅助的明胶溶解在制药、食品和非食品系统的工业用途中可能具有新的意义。
通常，为了从明胶中制备凝胶，需要在约 40°C 或更高的初始加热阶段来溶解明胶大分子。因此，在缺乏加热步骤的食品加工或药物制剂中使用明胶作为水胶体一直是技术和实际挑战。在这项研究中，成功地使用无加热的功率超声来溶解明胶分散体。超声辅助的明胶溶解在制药、食品和非食品系统的工业用途中可能具有新的意义，例如，用于保存热敏化合物。
