How hydrocolloids can control the viscoelastic properties of acid-swollen collagen pastes

The interactions between proteins and polysaccharides are of considerable importance in the food industry. In this study, effect adding non-charged methylcellulose (MC), hydroxypropylmethylcellulose (HPMC), medium (GM) high (GH) molecular weight guar gum negatively charged sodium carboxymethylcellulose (CMC) was investigated on rheological thermal properties acid-swollen collagen pastes, as a function concentration. Dynamic frequency sweeps showed that addition hydrocolloids, except for CMC, increased storage modulus (G′) loss (G″) pastes at all levels investigated. MC, HPMC, GH, GM pastes' to similar extent. contrast, values moduli were found be markedly different each hydrocolloid. factor (tan δ) incorporating hydrocolloids made less elastic than pure pastes. phase transition temperature measured during sweep tests not affected by GM. However, CMC shifted higher temperatures. Micro Differential scanning calorimeter (microDSC) results presence gums did affect denaturation (Td) enthalpy (ΔH). By fixing hydrocolloids' viscosifying power changing concentration, with show viscoelastic properties.