Structural properties and foaming of plant cell wall polysaccharide dispersions

Research output: Contribution to journalArticleScientificpeer-review

2 Citations (Scopus)

Abstract

Water suspensions of cellulose nanofibres with xylan, xyloglucan and pectin were studied for foaming and structural properties as a new means for food structuring. The dispersions were analysed with rheological measurements, microscopy and optical coherence tomography. A combination of xylan with TEMPO-oxidized nanocellulose produced a mixture with well-dispersed air bubbles, while the addition of pectin improved the elastic modulus, hardness and toughness of the structures. A similar structure was observed with native nanocellulose, but the elastic modulus was not as high. Shear flow caused cellulose nanofibres to form plate-like flocs in the suspension that accumulated near bubble interfaces. This tendency could be affected by adding laccase to the dispersion, but the effect was opposite for native and TEMPO-oxidized nanocellulose. Nanocellulose type also influenced the interactions between nanofibers and other polysaccharides. For example, xyloglucan interacted strongly with TEMPO-oxidized nanocellulose (high storage modulus) but not with native nanocellulose.
Original languageEnglish
Pages (from-to)508-518
Number of pages11
JournalCarbohydrate Polymers
Volume173
DOIs
Publication statusPublished - 1 Oct 2017
MoE publication typeA1 Journal article-refereed

Fingerprint

Polysaccharides
Nanofibers
Dispersions
Structural properties
Xylans
Elastic moduli
Cellulose
Suspensions
Laccase
Optical tomography
Shear flow
Toughness
Microscopic examination
Hardness
Water
Air
Plant Cells
TEMPO
xyloglucan
pectin

Keywords

  • polysaccharide
  • xylan
  • cellulose nanofibre
  • dispersion
  • bubble
  • structure

Cite this

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title = "Structural properties and foaming of plant cell wall polysaccharide dispersions",
abstract = "Water suspensions of cellulose nanofibres with xylan, xyloglucan and pectin were studied for foaming and structural properties as a new means for food structuring. The dispersions were analysed with rheological measurements, microscopy and optical coherence tomography. A combination of xylan with TEMPO-oxidized nanocellulose produced a mixture with well-dispersed air bubbles, while the addition of pectin improved the elastic modulus, hardness and toughness of the structures. A similar structure was observed with native nanocellulose, but the elastic modulus was not as high. Shear flow caused cellulose nanofibres to form plate-like flocs in the suspension that accumulated near bubble interfaces. This tendency could be affected by adding laccase to the dispersion, but the effect was opposite for native and TEMPO-oxidized nanocellulose. Nanocellulose type also influenced the interactions between nanofibers and other polysaccharides. For example, xyloglucan interacted strongly with TEMPO-oxidized nanocellulose (high storage modulus) but not with native nanocellulose.",
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Structural properties and foaming of plant cell wall polysaccharide dispersions. / Beatrice, Cesar A.G.; Rosa-Sibakov, Natalia; Lille, Martina; Sözer, Nesli; Poutanen, Kaisa; Ketoja, Jukka A.

In: Carbohydrate Polymers, Vol. 173, 01.10.2017, p. 508-518.

Research output: Contribution to journalArticleScientificpeer-review

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