Cellulose/glucomannan blends prepared from aqueous sodium hydroxide solution and their practical use as food materials
Cellulose/glucomannan blends prepared from aqueous sodium hydroxide solution and their practical use as food materials
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由氢氧化钠水溶液制备的纤维素/葡甘聚糖混合物及其作为食品材料的实际用途
DOI：
10.1016/j.carbpol.2022.120110
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发表时间：
2022
影响因子：
11.2
通讯作者：
Yamane Chihiro
中科院分区：
文献类型：
--
作者：
Kakutani Haruka;Okugawa Akari;Miyamoto Hitomi;Kono Hiroyuki;Asami Takashi;Yamane Chihiro
氢氧化钠水溶液是纤维素最简单、最环保的溶剂之一。以氢氧化钠水溶液为原料制备了再生纤维素/葡甘露聚糖共混物，并对共混物的力学性能和结构进行了研究。此外，还对面条状混合物作为食品材料进行了感官评价。共混物具有多孔结构，具有较高的吸水性和吸油性。共混物的强度和模量明显较低，可能是由于高度多孔的结构。粘弹性测试表明，纤维素和葡甘露聚糖在潮湿条件下呈橡胶状存在。该共混物具有良好的口腔感觉，可能是由于其显著的多孔结构、高含水量、低强度和模量以及在潮湿条件下的橡胶状态。感官评价表明，面条形状的混合物可以作为一种质地类似于capellini意面的食品材料。
Aqueous sodium hydroxide solution is one of the simplest and most environmentally friendly solvents of cellulose. Regenerated cellulose/glucomannan blends were prepared from an aqueous sodium hydroxide solution, and the mechanical properties and structure of the blends were investigated. In addition, the noodle-shaped blends were sensory evaluated as food materials. The blends exhibited porous structures, which corresponded with high water and oil absorption. The strength and modulus of the blends were markedly low, probably due to the highly porous structure. The viscoelastic measurement indicated that cellulose and glucomannan existed in a rubbery state under wet conditions. The blends had a good oral sensation, probably derived from the remarkable porous structure, high water content, low strength and modulus, and rubbery state in wet conditions. The sensory evaluation suggested that the noodle-shaped blends can be used as a food material with a texture similar to capellini pasta.