Gellan gels were produced using different approaches forming structures with varied potential applications. Gels were characterized from appearance, mechanical properties, water holding capacity (WHC) and microstructure. In addition, in vitro digestibility of these gels was evaluated to understand the effect of gastrointestinal environment on their structure stability. All gels presented high WHC (>80% w/w) but gels were stronger with salt or acid addition, which was associated to the reduction of double helices repulsion of the negatively charged carboxyl groups of gellan. Moreover, low gelation rate induced a more controlled gellan helices aggregation, strengthening even more gels structure. Gellan gels presented resistance to digestion conditions but hardness of these gels during digestion mainly depended on the gelation rate. Based on these findings it would be possible to tune gel properties for a specific application as texture modifier or even as a faecal bulk formation assistant and an “ileal break” inducer.

结冷胶使用不同的方法生产，形成具有各种潜在应用的结构。通过外观，机械性能，持水量（WHC）和微观结构对凝胶进行表征。此外，体外对这些凝胶的消化率进行了评估，以了解胃肠道环境对其结构稳定性的影响。所有凝胶均显示出较高的WHC（> 80％w / w），但添加盐或酸后凝胶强度更高，这与结冷胶带负电荷的羧基的双螺旋排斥力降低有关。此外，低胶凝率诱导更可控的结冷螺旋聚集，从而增强了更多的凝胶结构。结冷胶表现出对消化条件的抵抗力，但是这些凝胶在消化过程中的硬度主要取决于凝胶化速率。基于这些发现，有可能针对特定应用调整凝胶特性，如质地改良剂或什至是粪便堆积形成助剂和“回肠断裂”诱导剂。