Gel formation mechanism and gel properties controlled by Ca2+ in chia seed mucilage and model substances

2018 ◽  
Vol 182 (1) ◽  
pp. 92-103 ◽  
Author(s):  
Mathilde Brax ◽  
Gabriele Ellen Schaumann ◽  
Dörte Diehl
Keyword(s):  
Formation Mechanism ◽  
Gel Formation ◽  
Gel Properties ◽  
Chia Seed ◽  
Model Substances ◽  
Seed Mucilage

scholarly journals Cold extraction method of chia seed mucilage (Salvia hispanica L.): effect on yield and rheological behavior

2017 ◽  
Vol 55 (2) ◽  
pp. 457-466 ◽  
Author(s):  
Lucas Silveira Tavares ◽  
Luciana Affonso Junqueira ◽  
Ívina Catarina de Oliveira Guimarães ◽  
Jaime Vilela de Resende
Keyword(s):  
Rheological Behavior ◽  
Extraction Method ◽  
Salvia Hispanica ◽  
Chia Seed ◽  
Effect On Yield ◽  
Salvia Hispanica L ◽  
Seed Mucilage

FTIR spectral properties affected by OM-cation interactions

2020 ◽  
Author(s):  
Ruth Ellerbrock ◽  
Horst H. Gerke
Keyword(s):  
Functional Groups ◽  
Bonding Strength ◽  
Ftir Spectra ◽  
Correct Interpretation ◽  
Interaction Solutions ◽  
Chia Seed ◽  
Freeze Dried ◽  
Similar Range ◽  
Wavenumber Region ◽  
Seed Mucilage

<p>Soil organic matter (OM) interacts with cations like Ca by using C=O and OH functional groups. Such interactions are known to protect soil OM against decomposition. This process affects the bonding strength of functional groups. Changes in bonding strength are assumed to shift the wavenumber region of OH and C=O absorption band maxima in Fourier transform infrared (FTIR) spectra. The aim is to analyze the extent of such shifts to determine presence and strength of OM–cation interaction. Solutions of PGA and Chia seed mucilage were mixed at different ratios with CaCl<sub>2</sub> solution. The mixtures were freeze dried. FTIR spectra of PGA–Ca, and mucilage-Ca mixtures indicate that the OH band is affected by the presence of Ca. However, the C=O band maximum and the CH/C=O ratio were not affected. For the PGA–Ca and mucilage-Ca mixtures the shift in OH band maxima relative to PGA and mucilage, respectively, increases with Ca content. Such shifts in OH band maxima are in a similar range as the ones observed for the outer compared to inner regions of an intact chia seed mucilage droplet. The results suggest that it is necessary to know the relation between OM-cation interactions and band shifts for the correct interpretation of the FTIR spectra of soil and rhizosphere samples.</p>

scholarly journals Formulation and characterization of fast dissolving tablets using salvia hispanica (chia seed) mucilage as superdisintegrant

2020 ◽  
Vol 58 (1) ◽  
pp. 69
Author(s):  
Reecha Madaan ◽  
Rajni Bala ◽  
Simran Kaur Zandu ◽  
Inderbir Singh
Keyword(s):  
Salvia Hispanica ◽  
Chia Seed ◽  
Seed Mucilage

The mechanism of improved myosin gel properties by low dose rosmarinic acid addition during gel formation

2020 ◽  
Vol 106 ◽  
pp. 105869 ◽  
Author(s):  
Hongjie Dai ◽  
Xueke Chen ◽  
Lin Peng ◽  
Liang Ma ◽  
Yi Sun ◽  
...  
Keyword(s):  
Rosmarinic Acid ◽  
Low Dose ◽  
Gel Formation ◽  
Gel Properties ◽  
Acid Addition

Understanding the impact of chia seed mucilage on human gut microbiota by using the dynamic gastrointestinal model simgi®

2018 ◽  
Vol 50 ◽  
pp. 104-111 ◽  
Author(s):  
Alba Tamargo ◽  
Carolina Cueva ◽  
Laura Laguna ◽  
M.Victoria Moreno-Arribas ◽  
Loreto A. Muñoz
Keyword(s):  
Gut Microbiota ◽  
Human Gut ◽  
Human Gut Microbiota ◽  
Chia Seed ◽  
The Impact ◽  
Seed Mucilage

scholarly journals Addition of chia seed mucilage for reduction of fat content in bread and cakes

2017 ◽  
Vol 227 ◽  
pp. 237-244 ◽  
Author(s):  
Sibele Santos Fernandes ◽  
Myriam de las Mercedes Salas-Mellado
Keyword(s):  
Fat Content ◽  
Chia Seed ◽  
Seed Mucilage

New gel formation mechanism discovered

Scilight ◽  
2018 ◽  
Vol 2018 (4) ◽  
pp. 040007
Author(s):  
Louisa Cockbill
Keyword(s):  
Formation Mechanism ◽  
Gel Formation

Electrospun chia seed mucilage/PVA encapsulated with green cardamonmum essential oils: Antioxidant and antibacterial property

2020 ◽  
Vol 161 ◽  
pp. 1-9 ◽  
Author(s):  
Samira Dehghani ◽  
Mohammad Noshad ◽  
Saadat Rastegarzadeh ◽  
Mohammad Hojjati ◽  
Ali Fazlara
Keyword(s):  
Essential Oils ◽  
Antibacterial Property ◽  
Chia Seed ◽  
Seed Mucilage

Phosphorylation modification of myofibrillar proteins by sodium pyrophosphate affects emulsion gel formation and oxidative stability under different pH conditions

2019 ◽  
Vol 10 (10) ◽  
pp. 6568-6581 ◽  
Author(s):  
Jinyu Chen ◽  
Yunxia Ren ◽  
Kunsheng Zhang ◽  
Jinping Qu ◽  
Fangyang Hu ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sodium Pyrophosphate ◽  
Myofibrillar Proteins ◽  
Gel Formation ◽  
Gel Properties ◽  
Emulsion Gel ◽  
Ph Conditions

The work explored the mechanisms responsible for the enhanced emulsion gel properties of myofibrillar proteins by phosphorylation modification.

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