Speaker
Mr
Evgenii Velichko
(Delft University of Technology)
Description
Cellulose microfibril (CMF) dispersions find many applications in food industry [1]. They are typically prepared by defibrillation of plant cell wall material under high shear [2]. Aqueous CMF dispersions have to be protected from agglomeration by a stabilizer, typically soluble polymer, such as pectin, which coexists with cellulose in plant cell walls. In industrial processing, CMFs undergo series of processing steps, most of which apply shear-stress on CMFs. Under certain shear-rates plant CMFs start to agglomerate, despite the presence of stabilizers [3]. This behaviour could be mimicked in dispersions of bacterial cellulose (BC) (already produced in microfibrillar form) with water-soluble CMC [4]. The mesostructure of CMF dispersions and it’s changes with addition of stabilizer is poorly understood so far.
In order to understand effect of stabilizer on CMF, two systems were chosen for investigation: citric fibrils with pectin (CF-P) as a natural heterogeneous system and bacterial cellulose with CMC as a better defined model system. Series of both systems with different component ratios were prepared. All prepared samples were studied by small angle X-ray scattering, allowing to see characteristic features in lengths range from about few nm up to few µm.
Dependencies of mesostructure on concentration of stabilizer have been discovered for both systems. Peculiar similarities and mesostructural differences between both types of CMF dispersions are revealed.
Reference
1. Zh. Shi, Y. Zhang, G.O. Phillips, et al. Food Hydrocolloids, 2014, 35, 539-545.
2. Kuijk, A., Koppert, R., Versluis, P., et al. Langmuir, 2013, 29, 14356-14360.
3. Saarikoski, E., Saarinen, T., Salmela, J., et al. Cellulose, 2012, 19(3), 647–659.
4. Veen, S., Kuijk, A., Versluis, P., et al. Langmuir, 2014, 30, 13362-13368.
| Topic Area / Session | Biopolymers |
|---|
Primary author
Mr
Evgenii Velichko
(Delft University of Technology)
Co-authors
Mr
Gert-Jan Goudappel
(Unilever)
Prof.
John van Duynhoven
(Unilever)
Mr
Ruud den Adel
(Unilever)
Dr
Wim bouwman
(Delft University of Technology)
