Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 508-518 |
| Number of pages | 11 |
| Journal | Carbohydrate Polymers |
| Volume | 173 |
| DOIs | |
| Publication status | Published - 1 Oct 2017 |
| MoE publication type | A1 Journal article-refereed |
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Keywords
- polysaccharide
- xylan
- cellulose nanofibre
- dispersion
- bubble
- structure
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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 journal › Article › Scientific › peer-review
TY - JOUR
T1 - Structural properties and foaming of plant cell wall polysaccharide dispersions
AU - Beatrice, Cesar A.G.
AU - Rosa-Sibakov, Natalia
AU - Lille, Martina
AU - Sözer, Nesli
AU - Poutanen, Kaisa
AU - Ketoja, Jukka A.
PY - 2017/10/1
Y1 - 2017/10/1
N2 - 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.
AB - 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.
KW - polysaccharide
KW - xylan
KW - cellulose nanofibre
KW - dispersion
KW - bubble
KW - structure
UR - http://www.scopus.com/inward/record.url?scp=85020689909&partnerID=8YFLogxK
U2 - 10.1016/j.carbpol.2017.06.028
DO - 10.1016/j.carbpol.2017.06.028
M3 - Article
VL - 173
SP - 508
EP - 518
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
SN - 0144-8617
ER -