Preparation and properties of hydrogels with different forms of nanocellulose and low methoxyl pectin

被引：0
作者：
Shang, Xiaolan [1 ,2 ,3 ,4 ]
Geng, Xiaojin [1 ,5 ]
Lei, Huiping [1 ]
Tan, Jing [1 ]
Xie, Chunyan [1 ,3 ,4 ,5 ]
机构：
[1] Langfang Normal Univ, Coll Life Sci, Langfang 065000, Peoples R China
[2] Hebei Key Lab Anim Divers, Langfang 065000, Peoples R China
[3] Langfang Key Lab Food Nutr & Safety, Langfang, Peoples R China
[4] Langfang Key Lab Microbial Fermentat, Langfang, Peoples R China
[5] Technol Innovat Ctr Utilizat Edible & Med Fungi He, Langfang 065000, Peoples R China
来源：
FOOD SCIENCE AND BIOTECHNOLOGY | 2025年 / 34卷 / 03期
关键词：
LM pectin; Nanocellulose; Forms; Hydrogels; CELLULOSE NANOCRYSTALS; NANOFIBRILS; BINDING; NETWORK; ACID; PEEL;
D O I：
10.1007/s10068-024-01684-z
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Different proportions of cellulose nanofibers (CNFs)/cellulose nanocrystals (CNCs) and low methoxyl (LM) pectin were used to prepare hydrogels. By analyzing the apparent morphology, gel strength, rheological characteristics, microstructure, and interaction between cellulose and LM pectin, the characteristics of hydrogels created by the combination of different forms of nanocellulose and LM pectin were compared. At the same concentration, the strength of hydrogel formed by the combination of CNCs and LM pectin was higher than hydrogel formed by the combination of CNFs and LM pectin, which was consistent with the gel structure. The gel formed by the combination of LM pectin and CNFs had stronger viscoelasticity than the gel formed by the combination of LM pectin and CNCs. When the ratio of LM pectin to CNFs/CNCs is 0.5/0.5, a better gel network structure is formed, and the viscoelastic properties of the gel formed at this concentration under shock conditions are better protected.
引用
收藏
页码：629 / 636
页数：8
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