Source: WASHINGTON STATE UNIVERSITY submitted to NRP
MICROSTRUCTURES AND PROPERTIES OF HIGH/LOW ACYL MIXED GELLAN GELS
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
COMPLETE
Funding Source
Reporting Frequency
Annual
Accession No.
0189049
Grant No.
2001-35503-10770
Cumulative Award Amt.
(N/A)
Proposal No.
2001-01479
Multistate No.
(N/A)
Project Start Date
Sep 1, 2001
Project End Date
Aug 31, 2004
Grant Year
2001
Program Code
[(N/A)]- (N/A)
Recipient Organization
WASHINGTON STATE UNIVERSITY
240 FRENCH ADMINISTRATION BLDG
PULLMAN,WA 99164-0001
Performing Department
BIOLOGICAL SYSTEMS ENGINEERING
Non Technical Summary
Gellan is a unique bacterial polysaccharide gelling agent approved for food use by FDA. We have gained a good understanding of low acyl gellan gels in our earlier studies. In this project, we will study the rheological and functional properties of high acyl gellan gels and high acyl/low acyl mixed gellan gels. The objectives of this research are to: 1) improve the understanding of the rheological and functional properties of high acyl and high/low acyl mixed gellan gels; and 2) investigate the interaction between gellan, whey proteins, and starch in complex gel systems. Small and large deformation tests will be conducted to determine the rheological properties of high acyl and mixed gellan gels over selected ranges of polymer and cation concentrations at selected temperatures. Microstructure will be examined by SEM, TEM and analyzed in association with the rheological studies. This research will benefit the food industry and research community by providing information on important properties of the microbial polysaccharide gelling agent gellan. The US is the exclusive supplier of gellan produced through fermentation with corn stock. Increasing industrial and consumer applications of the novel properties of gellan will help enhance the long-term viability and competitiveness of US agriculture and food systems. The purpose of this study is to improve our understanding of high acyl and high/low acyl mixed gellan gels for food applications.
Animal Health Component
50%
Research Effort Categories
Basic
30%
Applied
50%
Developmental
20%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
50250102020100%
Knowledge Area
502 - New and Improved Food Products;

Subject Of Investigation
5010 - Food;

Field Of Science
2020 - Engineering;
Goals / Objectives
A) to improve understanding of rheological and functional properties of high acyl and high/low acyl gellan gels as affected by composition and temperature, using large deformation failure tests and small deformation relaxation studies; B) to investigate the interaction between gellan, whey proteins, and sugars in complex gel systems, and their influence in gel properties including rheological properties, water holding ability, syneresis and clarity
Project Methods
Small deformation stress-relaxation tests and large deformation failure tests will be conducted to determine the rheological properties of high acyl and high/low acyl mixed gels over selected ranges of polymer and cation concentrations at selected temperatures. Introducing temperature as one of the control factors in experimentation will allow us investigate the fundamental thermodynamic principles governing the rheological and other functional properties of the gels to gain insight into gel behaviour in many food applications. Gel microstructures will be observed using transmission and scanning electron microscopy. Rheological property, clarity, syneresis, and water holding capacity will be related to composition, temperature, and microstructures. Interaction of gellan with whey protein and other commonly used food ingredients will also be studied.

Progress 09/01/01 to 08/31/04

Outputs
The main objective of this project was to study physicochemical properties and microstructures of high acyl and high/low acyl mixed gellan gels as affected by various intrinsic and extrinsic factors. The research was completed in April 2004. We have completed four manuscripts (three published and one submitted) based upon the results of the research. Through this research, we have gained a good understanding of the physicochemical properties of high acyl and high/low acyl mixed gellan gels including water holding capacity, gelling temperature and textural properties

Impacts
This study revealed a significant difference in physicochemical properties of high acyl gellan compared with our previous results on low acyl gellan gum, and the possibility to achieve a wide range of intermediate properties with high/low acyl mixed gellan. In particular, we have explored and developed a novel near infrared (NIR) spectroscopic method for the characterization of gellan gum. The NIR method provides the potential for rapid, nondestructive characterization of biopolymers, which will be commonly used in analytical methods.

Publications

  • Huang, Y., Cavinato, A.G., Tang, J., Swanson, B.G., Lin, M., and Rasco, B.A. 2004. Characterization of sol-gel transitions of gellan gum with near infrared spectroscopy. Carbohydrate Polymers. (Accepted for Publication.)
  • Huang, Y., Singh, P.P., Tang, J., and Swanson, B. 2004. Gelling temperatures of high acyl gellan as affected by monovalent and divalent cations with dynamic rheological analyses. Carbohydrate Polymers 56(1):27-33.
  • Huang, Y., Tang, J., and Swanson, B.G. 2004. Physicochemical properties of gellan gels. Critical Review in Food Science. (Accepted for Publication.)


Progress 01/01/03 to 12/31/03

Outputs
The main objective of this project was to study physicochemical properties and microstructures of high acyl and high/low acyl mixed gellan gels as affected by various intrinsic and extrinsic factors. The research will be completed in April 2004. We are making progress in the project and have completed four manuscripts (two published, one in press, and one submitted) based upon the results of the research. Through this research, we have gained a good understanding of the physicochemical properties of high acyl and high/low acyl mixed gellan gels including water holding capacity, gelling temperature and textural properties. This study revealed a significant difference in physicochemical properties of high acyl gellan compared with our previous results on low acyl gellan gum, and the possibility to achieve a wide range of intermediate properties with high/low acyl mixed gellan for general food applications. In particular, we have explored and developed a novel near infrared (NIR) spectroscopic method for the characterization of gellan gum--an excellent galling agent from fermentation of starch.

Impacts
The NIR method provides the potential for rapid, nondestructive characterization of biopolymers, which will be commonly used in analytical methods.

Publications

  • Huang, Y., Tang, J., Swanson, B., and Rasco, B.A. 2003. Effect of calcium concentration on textural properties of high and low acyl mixed gellan gels. Carbohydrate Polymers. 54:517-522.


Progress 01/01/02 to 12/31/02

Outputs
We are making progress in the project and have completed two manuscripts based on the results from the research. The manuscripts are: 1) Huang, Y., Tang, J.*, Swanson, B., Cavinato, A.G., Lin, M., Rasco, B.A. 2002. Near infrared spectroscopy: a new tool for studying physical and chemical properties of polysaccharide gels (submitted to Carbohydrate Polymers), and 2)Huang, Y., Tang, J.*, Swanson, Rasco, B.A. Water holding capacity of high acyle gellan gels.

Impacts
This research developed a novel means based on infrared spectroscopy to characterize gellan gels, especially gelation points. The results should be beneficial to other scientists working in this field.

Publications

  • Huang, Y., Tang, J.*, Swanson, B., Cavinato, A.G., Lin, M., Rasco, B.A. 2002. Near infrared spectroscopy: a new tool for studying physical and chemical properties of polysaccharide gels. Carbohydrate Polymers.(in press)


Progress 01/01/01 to 12/31/01

Outputs
The project began September 2001, there is no progress to report.

Impacts
(N/A)

Publications

  • No publications reported this period