Microstructure and flow behaviour of liquid water-gelatin-locust bean gum systems

Microstructure, rheological and water mobility behaviour of plant-based protein isolates (pea and quinoa) and locust bean gum mixtures

This work reports the impact of locust bean gum (LBG) in the continuous phase of plant-based proteins, i.e. quinoa protein (QPI) and pea protein isolates (PPI). Experimental measurements such as confocal microscopy, rheological analysis and water mobility via nuclear magnetic resonance (nmr) spin-spin relaxation time (T2) were carried out. The influence of LBG on the rheological properties of QPI and PPI is consistent with an exchange-based nmr interpretation of T2 for biopolymer and water. Addition of LBG increased the viscoelastic properties (storage and loss modulus) and shear viscosities of the mixtures. LBG interacted with both plant proteins, resulting in the formation of more dense protein networks and protein coacervates. A stronger interaction between the PPI and LBG was observed, resulting in higher shear viscosities with lower water mobility as compared to QPI:LBG formulations. Results indicated that the interaction between the protein and polysaccharide played a significant role in the microstructure, its rheological properties and consequently water mobility.

Characterization of Fractional Polysaccharides from Gleditsia sinensis and Gleditsia microphylla Gums

The seeds of Gleditsia sinensis and Gleditsia microphylla, widespread in China, are an important source of galactomannans. G. sinensis gum (GSG) and G. microphylla gum (GMG) were purified and precipitated using different concentrations of ethanol and isopropanol. The GSG and GMG, precipitated in different stages, presented different characteristics, including polymer recovery, mannose/galactose ratio, chemical composition, molecular weight, and morphological appearance. The galactomannan recovery of GSG and GMG in 33.3% ethanol was 81.7% and 82.5%, respectively, while that in 28.8% isopropanol was 81.3% and 82.9%, respectively. To achieve similar precipitation efficiency, the amount of isopropanol should be lower than that of ethanol because of the lower dielectric constant of isopropanol (20 vs. 25 for ethanol). The precipitation behavior of galactomannans in polar organic solvents was dependent on the molecular structures and properties of the solvent. A higher mannose/galactose ratio and a higher molecular weight was obtained in a lower concentration of alcohols.

Structural and multi-scale rheophysical investigation of diphasic magneto-sensitive materials based on biopolymers

We present a structural and a multi-scale rheophysical investigation of magneto-sensitive materials based on biopolymers, namely aqueous solutions of sodium alginate incorporating magnetic maghemite nanoparticles, functionalized with adsorbed negative citrate ions. The large alginate ionic strength impacts the structure and the rheology of these nanocomposites in zero magnetic field. In given physico-chemical conditions, the system is fluid and homogeneous on macroscopic scales while it is diphasic on microscopic ones, containing micro-droplets coming from the demixion of the system. These micro-droplets are liquid and deformable under magnetic field. Their under-field elongation and their zero-field relaxation are directly observed by optical microscopy to determine their interfacial tension, their magnetic susceptibility and their internal viscosity. A structural analysis of the solutions of alginate chains and of the phase-separated mixtures of alginate and nanoparticles by Small Angle Scattering completes the local description of the system.

Structural and rheological properties of chitosan semi-interpenetrated networks

The local structure and the viscoelastic properties of semi-interpenetrated biopolymer networks based on cross-linked chitosan and poly(ethylene oxide) (PEO) were investigated by Small Angle Neutron Scattering and rheological measurements. The specific viscosity and the entanglement concentration of chitosan were first determined, respectively, by capillary viscosimetry and steady-state shear rheology experiments performed at different polymer concentrations. Mechanical spectroscopy was then used to study the gelation process of chitosan/PEO semi-interpenetrated networks. By fitting the frequency dependence of the elastic and loss moduli with extended relations of relaxation shear modulus around the sol-gel transition, it was shown that the addition of PEO chains had a significant effect on the viscoelastic properties of aqueous chitosan networks but no effect on the gelation time. The improvement of mechanical properties was in accordance with the correlation length decrease deduced from Small Angle Neutron Scattering experiments.

Continuous flow structuring of anisotropic biopolymer particles

We review concepts and provide examples for the controlled structuring of biopolymer particles in hydrodynamic flow fields. The structuring concepts are grouped by the physical mechanisms governing drop deformation and shaping: (i) capillary structuring, (ii) shear and elongational structuring and (iii) confined flow methods. Non-spherical drops can be permanently structured if a solidification process, such as gelation or glass formation in the bulk or at the interface, is superimposed to the flow field. The physical and engineering properties of these processes critically depend on an elaborate balance between capillary phenomena, rheology, gel or glass formation kinetics, and bulk heat, mass and momentum transfer in multiphase fluids. This overview is motivated by the potential of non-spherical suspension particles, in particular those formed from 'natural' and 'sustainable' biopolymers, as rheology modifiers in food materials, consumer products, cosmetics or pharmaceuticals.

Double emulsions stabilized with hybrids of natural polymers for entrapment and slow release of active matters

The main focus and efforts for the next few years in the area of emulsion technology will be to improve stability and control the release of active matter in double emulsions (3rd World Congress on Emulsions, Lyon, France, September 2002). Almost any possible blends of low-molecular weight emulsifiers, oils, cosolvents and coemulsifiers have been already tested. Biopolymers, synthetic graft and comb co-polymers and polymerizable emulsifiers that impart steric or mechanical stabilization with improved stability and better controlled release were explored. Amphiphilic macromolecules, natural occurring or synthetic, that increase the viscosity of each of the phases, complex with the oil or the emulsifiers and form systems that will behave much like microcapsules, microspheres and/or mesophasic liquid crystals have been mentioned as possible new technologies for improved stability. This review will concentrate only on the most recent findings that can enhance stability of the double emulsions and/or will reduce droplets sizes for potential food applications. The attempts and achievements include: selection of food-grade blends of emulsifiers to enhance emulsion stability at both inner and outer interfaces and use of new polymeric amphiphiles (carriers, complexing agents, natural polymeric emulsifiers) to control and reduce the reverse micellar transport phenomena and to control the addenda transport.