Cellulose microfibril networks in hydrolysed soy protein isolate solutions

Roland Gouzy; Christos Tsekou; Caroline Remijn; Krassimir P. Velikov

doi:10.1016/j.colsurfa.2019.02.034

Cellulose microfibril networks in hydrolysed soy protein isolate solutions

Roland Gouzy^*, Christos Tsekou, Caroline Remijn, Krassimir P. Velikov^*

^*Corresponding author for this work

Sub Soft Condensed Matter

Research output: Contribution to journal › Article › Academic › peer-review

Abstract

Cellulose microfibrils (CMFs) are an intensely studied soft matter system for applications in food and beverage products. CMF dispersions can contribute to products texture and stability through their ability to influence rheology and to reinforce structure of composites. Here we study CMFs dispersions from bacterial origin in the presence of hydrolyzed soy protein isolate (HSPI). Applying high energy density mechanical deagglomeration on CMF in the presence of dissolved HSPI leads to large differences in the microstructure of their aqueous dispersions. The CMF networks are becoming more homogenous as quantified by confocal scanning laser microscopy. By increasing the concentration of CMF, at constant HSPI concentration, we observed a transition from a liquid like to a soft solid like behavior. The elastic properties in all cases are dominated by CMFs. CMF-HSPI hybrid material displays highly tunable mechanical properties which can find applications in texture control of food products.

Original language	English
Pages (from-to)	277-283
Number of pages	7
Journal	Colloids and Surfaces A: Physicochemical and Engineering Aspects
Volume	568
DOIs	https://doi.org/10.1016/j.colsurfa.2019.02.034
Publication status	Published - 5 May 2019

Bibliographical note

Funding Information:
The authors thank Panayiotis Voudouris for the useful discussions. This research was funded by the European Union within the Horizon 2020 project under the DiStruc Marie Sklodowska Curie Innovative Training Network; Grant Agreement No. 641839 and by NanoNextNL . Appendix A

Publisher Copyright:
© 2019

Funding

The authors thank Panayiotis Voudouris for the useful discussions. This research was funded by the European Union within the Horizon 2020 project under the DiStruc Marie Sklodowska Curie Innovative Training Network; Grant Agreement No. 641839 and by NanoNextNL . Appendix A

Keywords

Cellulose microfibrils
Homogeneity
Hybrid networks
Hydrolysed soy protein isolate
Rheology

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10.1016/j.colsurfa.2019.02.034

1-s2.0-S0927775719301207-mainFinal published version, 5.54 MBLicence: Taverne

Cite this

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title = "Cellulose microfibril networks in hydrolysed soy protein isolate solutions",

abstract = "Cellulose microfibrils (CMFs) are an intensely studied soft matter system for applications in food and beverage products. CMF dispersions can contribute to products texture and stability through their ability to influence rheology and to reinforce structure of composites. Here we study CMFs dispersions from bacterial origin in the presence of hydrolyzed soy protein isolate (HSPI). Applying high energy density mechanical deagglomeration on CMF in the presence of dissolved HSPI leads to large differences in the microstructure of their aqueous dispersions. The CMF networks are becoming more homogenous as quantified by confocal scanning laser microscopy. By increasing the concentration of CMF, at constant HSPI concentration, we observed a transition from a liquid like to a soft solid like behavior. The elastic properties in all cases are dominated by CMFs. CMF-HSPI hybrid material displays highly tunable mechanical properties which can find applications in texture control of food products.",

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author = "Roland Gouzy and Christos Tsekou and Caroline Remijn and Velikov, {Krassimir P.}",

note = "Funding Information: The authors thank Panayiotis Voudouris for the useful discussions. This research was funded by the European Union within the Horizon 2020 project under the DiStruc Marie Sklodowska Curie Innovative Training Network; Grant Agreement No. 641839 and by NanoNextNL . Appendix A Publisher Copyright: {\textcopyright} 2019",

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doi = "10.1016/j.colsurfa.2019.02.034",

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AU - Tsekou, Christos

AU - Remijn, Caroline

AU - Velikov, Krassimir P.

N1 - Funding Information: The authors thank Panayiotis Voudouris for the useful discussions. This research was funded by the European Union within the Horizon 2020 project under the DiStruc Marie Sklodowska Curie Innovative Training Network; Grant Agreement No. 641839 and by NanoNextNL . Appendix A Publisher Copyright: © 2019

PY - 2019/5/5

Y1 - 2019/5/5

N2 - Cellulose microfibrils (CMFs) are an intensely studied soft matter system for applications in food and beverage products. CMF dispersions can contribute to products texture and stability through their ability to influence rheology and to reinforce structure of composites. Here we study CMFs dispersions from bacterial origin in the presence of hydrolyzed soy protein isolate (HSPI). Applying high energy density mechanical deagglomeration on CMF in the presence of dissolved HSPI leads to large differences in the microstructure of their aqueous dispersions. The CMF networks are becoming more homogenous as quantified by confocal scanning laser microscopy. By increasing the concentration of CMF, at constant HSPI concentration, we observed a transition from a liquid like to a soft solid like behavior. The elastic properties in all cases are dominated by CMFs. CMF-HSPI hybrid material displays highly tunable mechanical properties which can find applications in texture control of food products.

AB - Cellulose microfibrils (CMFs) are an intensely studied soft matter system for applications in food and beverage products. CMF dispersions can contribute to products texture and stability through their ability to influence rheology and to reinforce structure of composites. Here we study CMFs dispersions from bacterial origin in the presence of hydrolyzed soy protein isolate (HSPI). Applying high energy density mechanical deagglomeration on CMF in the presence of dissolved HSPI leads to large differences in the microstructure of their aqueous dispersions. The CMF networks are becoming more homogenous as quantified by confocal scanning laser microscopy. By increasing the concentration of CMF, at constant HSPI concentration, we observed a transition from a liquid like to a soft solid like behavior. The elastic properties in all cases are dominated by CMFs. CMF-HSPI hybrid material displays highly tunable mechanical properties which can find applications in texture control of food products.

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KW - Rheology

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ER -

Cellulose microfibril networks in hydrolysed soy protein isolate solutions

Abstract

Bibliographical note

Funding

Keywords

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