The Library
Hydroxypropyl methylcellulose and hydroxypropyl starch : rheological and gelation effects on the phase structure of their mixed hydrocolloid system
Tools
Tools
Tools
Wang, Yanfei, Yu, Long, Sun, Qingjie and Xie, Fengwei (2021) Hydroxypropyl methylcellulose and hydroxypropyl starch : rheological and gelation effects on the phase structure of their mixed hydrocolloid system. Food Hydrocolloids, 115 . 106598. doi:10.1016/j.foodhyd.2021.106598
|
PDF
WRAP-Hydroxypropyl-methylcellulose-hydroxypropyl-starch-2021.pdf - Accepted Version - Requires a PDF viewer. Available under License Creative Commons Attribution Non-commercial No Derivatives 4.0. Download (4Mb) | Preview |
Official URL: https://doi.org/10.1016/j.foodhyd.2021.106598
Abstract
It is common to hybridize biopolymers for developing materials with combined properties or functionality. However, biopolymers are usually not fully compatible despite their chemical similarity, posing challenges to create mixed systems. Herein, we investigated how the gelation behavior and rheological properties of hydroxypropyl methylcellulose (HPMC), a thermal gel, and hydroxypropyl starch (HPS), a cooling gel, affect their miscibility and the phase structure of their mixed system. The dependence of the zero-shear viscosity for HPMC/HPS paste on biopolymer concentration in a double-logarithmic coordinate can be divided into two parts with the slopes being 11.9 and 2.8 respectively, indicating different degrees of intermolecular entanglement. A typical “sea-island” morphology was shown in the blends, and the phase structure (continuous or discrete) changed with varying HPMC/HPS blend ratio and temperature. This phase structure change can be well correlated to rheological parameters such as zero-shear viscosity, loss tangent, complex viscosity, and the Arrhenius equation correction coefficient (α). Biopolymer concentration, HPMC/HPS ratio, and temperature together controlled rheological properties and phase distribution for the mixed system. The relationship between rheological behavior and phase structure for HPMC/HPS understood from this work provides an insight into designing mixed biopolymer systems with desirable processability, structure, and properties.
| Item Type: | Journal Article | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Subjects: | Q Science > QK Botany Q Science > QP Physiology T Technology > TP Chemical technology |
|||||||||||||||
| Divisions: | Faculty of Science, Engineering and Medicine > Engineering > WMG (Formerly the Warwick Manufacturing Group) | |||||||||||||||
| SWORD Depositor: | Library Publications Router | |||||||||||||||
| Library of Congress Subject Headings (LCSH): | Biopolymers, Polymers -- Rheology, Polysaccharides , Hydrocolloids | |||||||||||||||
| Journal or Publication Title: | Food Hydrocolloids | |||||||||||||||
| Publisher: | Elsevier | |||||||||||||||
| ISSN: | 0268-005X | |||||||||||||||
| Official Date: | June 2021 | |||||||||||||||
| Dates: |
|
|||||||||||||||
| Volume: | 115 | |||||||||||||||
| Article Number: | 106598 | |||||||||||||||
| DOI: | 10.1016/j.foodhyd.2021.106598 | |||||||||||||||
| Status: | Peer Reviewed | |||||||||||||||
| Publication Status: | Published | |||||||||||||||
| Access rights to Published version: | Restricted or Subscription Access | |||||||||||||||
| RIOXX Funder/Project Grant: |
|
Request changes or add full text files to a record
Repository staff actions (login required)
 |
View Item |
Downloads
Downloads per month over past year
