Effect of Curdlan on the Rheological Properties of Hydroxypropyl Methylcellulose.

Liang Zhang,Jian-Ya Qian,Xiang-Li Ding,Li-Na Yue

doi:10.3390/foods10010034

Abstract

This work focuses on the effect of curdlan (CL) on dynamic viscoelastic property, thermal reversible property, viscosity, and the fluid types of hydroxypropyl methylcellulose (HPMC) at different temperatures. Compared to the blends at 25 °C, the blends had a smaller linear viscoelastic region (LVR), a higher gel strength, and larger storage modulus (G’) and loss modulus (G”) values at 82 °C. G’, G”, gel strength, and viscosity increased with the increase of CL. Repeated temperature sweep led to increased G’ and G” of HPMC/CL blends. For HC6 and HC8, the gel formation temperature of the repeated temperature sweep was significantly lower than that of the first sweep. The samples at 82 °C, except for the sample with 8% CL, were all yield-shear thinning fluids, and the samples at 40 °C were shear thinning fluids. The creation of HPMC/CL and its rheological research might provide some methodological references for the study of other thermal–thermal gel blends.

Highlights

Hydroxypropyl methylcellulose (HPMC) is a modified cellulose derivative that can be widely used in the food industry as pre-coatings for fried foods, edible film for food preservation, thickening agent, suspension agent, and slow-release material for food and medical usage, etc., due to its thermal gel, film-forming properties, thickening property, dispersibility, and solubility [1,2,3,4]
Talukdar et al studied the rheological properties of xanthan gum (XG) and HPMC
There are studies on the rheological properties of composite gel based on HPMC and other cold gels, such as hydroxypropyl starch (HPS) and collagen, which have enhanced the viscosity of HPMC at lower temperatures

Summary

Introduction

Hydroxypropyl methylcellulose (HPMC) is a modified cellulose derivative that can be widely used in the food industry as pre-coatings for fried foods, edible film for food preservation, thickening agent, suspension agent, and slow-release material for food and medical usage, etc., due to its thermal gel, film-forming properties, thickening property, dispersibility, and solubility [1,2,3,4]. The addition of HPMC reinforced the gel properties and thermal stability of fish skin gelatin (FG) in this system, and the composite gel exhibited reversible cold and thermal gelation properties [11] These characteristics can extend the scope of applications for FG in the food industry, in edible casing applications for cold-storage and hot-service products [11]. There are studies on the rheological properties of composite gel based on HPMC and other cold gels, such as hydroxypropyl starch (HPS) and collagen, which have enhanced the viscosity of HPMC at lower temperatures. Research on the rheological properties and composite gel behavior of HPMC blends with thermal gels are deficient, which can lay the foundation of their application as hot-service products, such as synergetic thickening agent and pre-coating materials for fried foods

Methods

Results

Conclusion