Stubley, SJ, Cayre, OJ orcid.org/0000-0003-1339-3686, Murray, BS orcid.org/0000-0002-6493-1547 et al. (1 more author) (2022) Pectin-based microgels for rheological modification in the dilute to concentrated regimes. Journal of Colloid and Interface Science, 628 (Part 1A). pp. 684-695. ISSN 1095-7103
Abstract
Hypothesis
A novel range of microgel particles of different internal cross-linking densities can be created by covalently cross-linking sugar beet pectin (SBP) with the enzyme laccase and mechanically breaking down the subsequent parent hydrogels to sugar beet pectin microgels (SBPMG) via shearing. The bulk rheological properties of suspensions of the different SBPMG are expected to depend on the microgel morphology, elasticity (crosslinking density) and volume fraction respectively.
Experiments
The rheology of both dilute and concentrated dispersions of SBPMG were studied in detail via capillary viscometry and shear rheometry, supplemented by information on particle size and shape from static light scattering, confocal microscopy and electron microscopy.
Findings
For dilute suspensions of SBPMG, data for viscosity versus effective volume fraction (ɸeff) falls on a ‘master’ curve for all 3 types of SBPMG. In the more concentrated regime, the softer microgels allow greater packing and interpenetration and give lower viscosities at the same ɸeff, but all 3 types of microgel give much higher viscosities than the equivalent concentration of ‘non-microgelled’ pectin. The firmer microgels can be concentrated to achieve elasticities equivalent to the original parent hydrogel. All SBPMG suspensions were extremely shear thinning but showed virtually no time-dependence.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2022 The Author(s). This is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) |
Keywords: | Microgel; Gel; Sugar beet pectin; Viscoelasticity; Viscosity; Volume fraction; Laccase |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Engineering & Physical Sciences (Leeds) > School of Chemical & Process Engineering (Leeds) The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 11 Oct 2022 13:28 |
Last Modified: | 11 Oct 2022 13:28 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.jcis.2022.07.147 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:191544 |
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