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
SN - 0144-8617
VL - 173
SP - 508
EP - 518
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
ER -