Isolation of micro- and nano-crystalline cellulose particles and fabrication of crystalline particles-loaded whey protein cold-set gel

Micro- and nano-crystalline cellulose (MCC and NCC, respectively) particles isolated from cellulose filter papers via acid digestion were characterised and loaded into a heat-denatured whey protein isolate (WPI) solution which was subsequently cold-set-gelled. Both the MCC and NCC particles were rod-shaped and had higher crystallinity degrees than had the cellulose source they were isolated from. The hydrodynamic diameter of NCC particles was approximate to 15 nm. Fourier transform infrared (FTIR) spectroscopy suggested more surface hydroxyl groups on the NCC than the MCC particles and complete digestion of hemicellulose on the cellulosic substrate by acid. MCC- and NCC-loaded WPI gel matrices were topographically less uniform and contained many more undulations in comparison to the crystal-free counterpart. It was found, using dynamic rheometry and penetration tests, that the crystal loading into WPI gels weakened the texture. Non-covalent interactions between the cellulose crystals and whey protein strands were proposed in the gel structure according to FTIR results. (C) 2014 Elsevier Ltd. All rights reserved.