Journal
FOOD HYDROCOLLOIDS
Volume 25, Issue 5, Pages 935-942Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2010.09.004
Keywords
Chitin nanocrystals; Whey protein; Rod-like particles; Nematic gel; Rheological properties; Phase separation; Microstructure
Categories
Funding
- State Scholarship Foundation (IKY)
Ask authors/readers for more resources
Chitin nanocrystals (ChN) and whey protein isolate (WPI) aqueous dispersions (at pH 3.0) of different polymer concentrations were mixed and examined with small deformation oscillatory measurements and polarized optical microscopy, under different conditions of ionic strength and temperature. The ChN-WPI mixed dispersions displayed a gel-like behaviour with increasing either the ChN or the WPI concentration. The network formation could be attributed to phase separation phenomena, as evidenced by the micrographs obtained, due to thermodynamic incompatibility between the two components; i.e. the addition of WPI, as a globular biopolymer mixture, in a dispersion of rod-like particles (ChN) leads to the formation of ChN-rich and ChN-poor domains. Increasing ionic strength did not significantly affect the viscoelastic properties of the network. However, heating of the ChN-WPI mixed dispersions resulted in further increase of the elastic modulus, which was irreversible upon cooling. (C) 2010 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available