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Hydroxypropyl methylcellulose and hydroxypropyl starch : rheological and gelation effects on the phase structure of their mixed hydrocolloid system

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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

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Official URL: https://doi.org/10.1016/j.foodhyd.2021.106598

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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 > 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:
DateEvent
June 2021Published
12 January 2021Available
6 January 2021Accepted
Date of first compliant deposit: 15 January 2021
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:
Project/Grant IDRIOXX Funder NameFunder ID
6631120081Qingdao Agricultural Universityhttp://dx.doi.org/10.13039/100012900
2020KJF005Fundamental Research Fund of Shandong Universityhttp://dx.doi.org/10.13039/100014417
201712058Taishan Scholar Project of Shandong Provincehttp://dx.doi.org/10.13039/501100010040
66120008Qingdao Agricultural Universityhttp://dx.doi.org/10.13039/100012900

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