Microstructure and rheology of microfibril-polymer networks

Composite Gels Containing Whey Protein Fibrils and Bacterial Cellulose Microfibrils

In this study, we investigated the gelation of WPI fibrils in the presence of bacterial cellulose (BC) microfibrils at pH 2 upon prolonged heating. Rheology and microstructure were investigated as a function of BC microfibril concentration. The presence of BC microfibrils did not influence the gelation dynamics and resulting overall structure of the WPI fibrillar gel. The storage modulus and loss modulus of the mixed WPI‐BC microfibril gels increased with increasing BC microfibril concentration, whereas the ratio between loss modulus and storage modulus remained constant. The WPI fibrils and BC microfibrils independently form two coexisting gel networks. Interestingly, near to the BC microfibrils more aligned WPI fibrils seemed to be formed, with individual WPI fibrils clearly distinguishable. The level of alignment of the WPI fibrils seemed to be dependent on the distance between BC microfibrils and WPI fibrils. This also is in line with our observation that with more BC microfibrils present, WPI fibrils are more aligned than in a WPI fibrillar gel without BC microfibrils. The large deformation response of the gels at different BC microfibril concentration and NaCl concentration is mainly influenced by the concentration of NaCl, which affects the WPI fibrillar gel structures, changing form linear fibrillar to a particulate gel. The WPI fibrillar gel yields the dominant contribution to the gel strength.

Mixed gels from whey protein isolate and cellulose microfibrils

Whey proteins can form different gel structures ranging from fine-stranded to particulate when appropriate conditions are applied. By incorporating polysaccharides, the gelation of WPI can be influenced. We investigated the heat-induced gelation of whey protein isolate (WPI) in the presence of bacterial cellulose (BC) microfibrils at pH 7 at different concentrations of NaCl. Our results showed that WPI and BC microfibrils form a homogeneous dispersion at pH 7. Upon heating, the WPI gel was formed independently in the presence of the BC microfibril gel, resulting in the formation of a composite gel. The gel structure and gelation dynamics of WPI was not influenced by the presence of BC microfibrils. However, the presence of BC microfibrils increased the storage modulus of the WPI gel, with an increase being negligible when the strength of the WPI gel is above a certain value. With an increase of NaCl concentration, the WPI gel structure changes from fine-stranded to a particulate gel, while the BC microfibril gel structure remains unchanged. No macroscopic phase separation could be observed in the WPI-BC microfibril gels. Our results showed that the rheological properties and water holding capacity of the WPI-BC microfibril mixed gels are mainly dominated by the WPI.

Understanding heat driven gelation of anionic cellulose nanofibrils: Combining saturation transfer difference (STD) NMR, small angle X-ray scattering (SAXS) and rheology

A novel mechanism of heat-triggered gelation for oxidised cellulose nanofibrils (OCNF) is reported. We demonstrate that a synergistic approach combining rheology, small-angle X-ray scattering (SAXS) and saturation transfer difference NMR (STD NMR) experiments enables a detailed characterisation of gelation at different length scales. OCNF dispersions experience an increase in solid-like behaviour upon heating as evidenced by rheological studies, associated with enhanced interfibrillar interactions measured using SAXS. Interactions result in an increased fibrillar overlap and increased population of confined water molecules monitored by STD NMR. In comparison, cationic cellulose nanofibrils (produced by reaction of cellulose with trimethylglycidylammonium chloride) were found to be heat-unresponsive.