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.

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: Oct 25, 2020
• 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.