Effect of zein-pectin composite particles on the stability and rheological properties of gelatin/hydroxypropyl methylcellulose water-water systems

Xinnan Hu; Chengkai Zhu; Zhongze Hu; Wangyang Shen; Zhili Ji; Fang Li; Cheng Guo

doi:10.1016/j.ijbiomac.2024.131846

Effect of zein-pectin composite particles on the stability and rheological properties of gelatin/hydroxypropyl methylcellulose water-water systems

Int J Biol Macromol. 2024 Apr 24;269(Pt 1):131846. doi: 10.1016/j.ijbiomac.2024.131846. Online ahead of print.

Authors

Xinnan Hu¹, Chengkai Zhu¹, Zhongze Hu¹, Wangyang Shen², Zhili Ji³, Fang Li¹, Cheng Guo¹

Affiliations

¹ School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
² School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China.
³ School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China. Electronic address: jizhili@whpu.edu.cn.

PMID: 38663702
DOI: 10.1016/j.ijbiomac.2024.131846

Abstract

To improve the compatibility of gelatin (GA) and hydroxypropyl methylcellulose (HPMC), we investigated the effects of zein-pectin composite particles (ZCPs) with various zein/pectin ratios (1:0, 1:0.5, 1:1, 1:1.5, and 1:2) on the physical stability, microstructure, and rheological properties of the GA/HPMC water-water systems. With increasing pectin ratio, the particle size of the composite particles increased from 234.53 ± 1.48 nm to 1111.00 ± 26.91 nm, and their zeta potential decreased from 20.60 mV to below -34.77 mV. Macroscopic and microstructure observations indicated that pectin-modified ZCPs could effectively inhibit phase separation behavior between GA and HPMC. Compared to pure HPMC, the GA/HPMC water-water systems possessed a higher viscosity and dynamic modulus at room temperatures but lower gel temperatures (reduction of about 11 %). The viscosity and modulus of the water-water systems increased with increasing pectin ratio in ZCPs. However, the ratio had no impact on the gel-sol (sol-gel) transition temperatures (not statistically significant (P < 0.05)). This study may serve as a reference for advancing the processability of HPMC.

Keywords: Gel temperature; Gelatin/hydroxypropyl methylcellulose water-water system; Microstructure; Rheological properties; Stability; Zein-pectin composite particles.