Hydrophobized cellulose nanocrystals enhance xanthan and locust bean gum network properties in gels and emulsions.
Hydrophobized cellulose nanocrystals enhance xanthan and locust bean gum network properties in gels and emulsions.
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DOI：
10.1016/j.carbpol.2020.116953
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发表时间：
2020-12
影响因子：
11.2
通讯作者：
R. Nigmatullin;M. Johns;S. Eichhorn
中科院分区：
文献类型：
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作者：
R. Nigmatullin;M. Johns;S. Eichhorn
刺槐豆/黄原胶 (LBG/XG) 协同网络先前已得到充分研究，有证据表明两种聚合物之间的连接区域会产生疏水域。在此，我们报告了亲水性和疏水性纤维素纳米晶体 (CNC) 对单个口香糖、口香糖网络以及由口香糖网络和玉米油组成的乳液凝胶的流变特性的影响。我们还利用每个组分的自发荧光光谱的差异来绘制它们在凝胶和乳液凝胶系统中的分布。虽然两种类型的 CNC 都赋予系统热稳定性，但亲水性 CNC 会引起协同凝胶的流变特性发生微小变化，并被证明不利于乳液凝胶的稳定性。相反，疏水性 CNC 与 LBG/XG 网络结合，影响流变响应。与无 CNC 和亲水 CNC 系统相比，它们包含在乳液凝胶系统中会产生更小、分布更均匀的油滴，从而使储能模量增加一个数量级。我们得出的结论是，疏水性 CNC 在稳定 LBG/XG 网络凝胶和乳液方面发挥着关键作用。
Locust bean/xanthan gum (LBG/XG) synergistic networks have previously been well studied, with evidence that junction zones between the two polymers result in hydrophobic domains. Here we report on the effect of both hydrophilic and hydrophobic cellulose nanocrystals (CNCs) on the rheological properties of the individual gums, the gum networks, and emulsion gels consisting of the gum network and corn oil. We also take advantage of differences in the autofluorescent spectra for each of the components to map their distribution within the gel and emulsion gel systems. Whilst both types of CNC confer thermal stability to the systems, hydrophilic CNCs induce minor changes in rheological properties of synergistic gels and prove to be detrimental to the stability of the emulsion gels. In contrast, hydrophobic CNCs associate with the LBG/XG network, affecting the rheological response. Their inclusion in the emulsion gel system results in smaller, more homogeneously distributed oil droplets with a resultant increase in the storage modulus by an order of magnitude compared to the CNC-free and hydrophilic CNC systems. We conclude that hydrophobic CNCs play a critical role in stabilising LBG/XG network gels and emulsions.