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The effect of cellulose and starch on the viscoelastic and thermal properties of acid-swollen collagen paste

Sobanwa, M.; Foster, T.J.; Watson, N.J.

The effect of cellulose and starch on the viscoelastic and thermal properties of acid-swollen collagen paste Thumbnail


Authors

M. Sobanwa

T.J. Foster

N.J. Watson



Abstract

Collagen pastes are processed materials obtained through the swelling of minced bovine hides using acids into a fibrous swollen structure. Depending on the application, there is a need to improve the performance of these pastes in terms of rheological properties and mechanical strength of the final product. In this work, the addition of cellulose fibres and starch granules as fillers in acid swollen collagen paste was investigated. The influence of cellulose fibre length and starch granules with different amylose and amylopectin content on the viscoelastic and thermal properties of acid swollen paste were studied as a function of mixing ratio and collagen paste concentration. Addition of cellulose and starch granules resulted in an increase in the elastic modulus of the collagen paste with the starch granules having the highest impact. Addition of cellulose and starch also affected the tan δ peak of collagen paste at different collagen concentrations as a function of temperature. The micro differential scanning calorimetry (microDSC) results indicated that the denaturation temperature value of collagen was not influenced by the presence of cellulose and starch. However, upon reheating the denaturation temperature of collagen pastes wit starch granules shifted to lower temperatures.

Citation

Sobanwa, M., Foster, T., & Watson, N. (2020). The effect of cellulose and starch on the viscoelastic and thermal properties of acid-swollen collagen paste. Food Hydrocolloids, 101, Article 105460. https://doi.org/10.1016/j.foodhyd.2019.105460

Journal Article Type Article
Acceptance Date Oct 23, 2019
Online Publication Date Oct 24, 2019
Publication Date 2020-04
Deposit Date Oct 29, 2019
Publicly Available Date Mar 29, 2024
Journal Food Hydrocolloids
Print ISSN 0268-005X
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 101
Article Number 105460
DOI https://doi.org/10.1016/j.foodhyd.2019.105460
Keywords Food Science; General Chemistry; General Chemical Engineering
Public URL https://nottingham-repository.worktribe.com/output/2987720
Publisher URL https://www.sciencedirect.com/science/article/pii/S0268005X19315875
Additional Information This article is maintained by: Elsevier; Article Title: The effect of cellulose and starch on the viscoelastic and thermal properties of acid-swollen collagen paste; Journal Title: Food Hydrocolloids; CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodhyd.2019.105460; Content Type: article; Copyright: Crown Copyright © 2019 Published by Elsevier Ltd. All rights reserved.

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