Rheological properties of cross-linked inulin solutions as a function of cross-linker concentration and temperature

Abstract

The purpose of this study is to determine the rheological properties of cross-linked inulin solutions in two different polymerization degrees (native and degree of polymerization of >23%). Thus, the effect of cross-linking, a new approach applied to support a specific property (stabilization) of inulin, which has many benefits, has been demonstrated. Sodium hexametaphosphate was used as a cross-linking agent at three different ratios (0.375%, 0.500%, and 0.750%). The cross-linked inulin solutions were lyophilized, and the lyophilized mixture was then reconstituted at 25 °C and 45 °C to obtain cross-linked inulin solutions with 1% and 5% (w/v) concentrations. The control samples (native and with a high degree of polymerization) were treated similarly without a cross-linking agent. The samples were subjected to a dynamic frequency sweep test in the range of 0.01–10 Hz as well as shear viscosity measurements at 1–500/s shear rates for the determination of rheological properties. The thixotropic curves were analyzed as the shear rate increased from 0.1/s to 300/s in the first 120 s (up curve), and then decreased to the same point in the subsequent 120 s. Results indicated that cross-linking increased inulin solution viscosity, particularly at 5% concentration, and solubility. Solutions with 5% inulin containing 0.750% and 0.375% cross-linker yielded the highest viscosities at 45 °C and 25 °C, respectively. Samples with 5% inulin concentration exhibited solid-like behavior in the oscillation test. Thixotropic curves revealed antithixotropy at low shear rates and thixotropy at high shear rates. The study demonstrated the impact of cross-linking on inulin stabilization, providing insights for future applications. Results indicated that cross-linking increased inulin solution viscosity, particularly at 5% concentration, and solubility. Solutions with 5% inulin containing 0.750% and 0.375% cross-linker yielded the highest viscosities at 45 °C and 25 °C, respectively. Samples with 5% inulin concentration exhibited solid-like behavior in the oscillation test. Thixotropic curves revealed antithixotropy at low shear rates and thixotropy at high shear rates. The study demonstrated the impact of cross-linking on inulin stabilization, providing insights for future applications.