dc.identifier.uri |
http://dx.doi.org/10.15488/9371 |
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dc.identifier.uri |
https://www.repo.uni-hannover.de/handle/123456789/9425 |
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dc.contributor.author |
Khalighi, Sanaz
|
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dc.contributor.author |
Berger, Ralf G.
|
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dc.contributor.author |
Ersoy, Franziska
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dc.date.accessioned |
2020-02-17T09:10:12Z |
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dc.date.available |
2020-02-17T09:10:12Z |
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dc.date.issued |
2019 |
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dc.identifier.citation |
Khaloghi, S.; Berger, R.G.; Ersoy, F.: Cross-Linking of Fibrex Gel by Fungal Laccase: Gel Rheological and Structural Characteristics. In: Processes 8 (2020), Nr. 1, 16. DOI: https://doi.org/10.3390/pr8010016 |
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dc.description.abstract |
Sugar beet fibre (fibrex) is an abundant side-stream from the sugar refining industry. A self-produced laccase from Funalia trogii (LccFtr) (0.05 U/µg FA) successfully cross-linked fibrex to an edible gel. Dynamic oscillation measurements of the 10% fibrex gels showed a storage modulus of 5.52 kPa and loss factors ≤ 0.36 in the range from 20 to 80 Hz. Comparing storage stability of sweetened 10% fibrex gels with sweetened commercial 6% gelatin gels (10% and 30% d-sucrose) indicated a constant storage modulus and loss factors ≤ 0.7 during four weeks of storage in fibrex gels. Loss factors of sweetened gelatin gels were ≤0.2, and their storage modulus decreased from 9 to 7 kPa after adding d-sucrose and remained steady for four weeks of storage. Fibrex gel characteristics, including high water holding capacity, swelling ratio in saliva, and heat resistance are attributed to a covalently cross-linked network. Vanillin, as a mediator, and citrus pectin did not enhance covalent cross-links and elastic properties of the fibrex gels. Thus, laccase as an oxidative agent provided gels with a solid and stable texture. Fibrex gels may find uses in pharmaceutical and other industrial applications, which require a heat-resistant gel that forms easily at room temperature. They also represent an ethical alternative for manufacturing vegan, halal, and kosher food. |
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dc.language.iso |
eng |
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dc.publisher |
Basel : MDPI |
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dc.relation.ispartofseries |
Processes 8 (2020), Nr. 1 |
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dc.rights |
CC BY 4.0 Unported |
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dc.rights.uri |
https://creativecommons.org/licenses/by/4.0/ |
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dc.subject |
fibrex gel |
eng |
dc.subject |
laccase |
eng |
dc.subject |
cross-linking |
eng |
dc.subject |
rheology |
eng |
dc.subject |
viscoelastic properties |
eng |
dc.subject.ddc |
540 | Chemie
|
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dc.title |
Cross-Linking of Fibrex Gel by Fungal Laccase: Gel Rheological and Structural Characteristics |
eng |
dc.type |
Article |
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dc.type |
Text |
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dc.relation.doi |
10.3390/pr8010016 |
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dc.bibliographicCitation.firstPage |
16 |
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dc.description.version |
publishedVersion |
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tib.accessRights |
frei zug�nglich |
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