A Novel Functional Emulsifier Prepared with Modified Cassava Amylose with Octenyl Succinic Anhydride and Quercetin: Preparation and Application in the Pickering Emulsion

An emulsifier with a targeted antioxidant effect was prepared using the inclusion complexes of octenyl succinic anhydride (OSA)-modified cassava amylose (CA) and quercetin (Q). The designed emulsifier, a carbohydrate polymer-flavonoid complex, exhibited both amphiphilic and antioxidant properties. To investigate the physical and oxidation stabilities of the prepared emulsion, three types of emulsions were prepared: primary emulsions stabilized by enzyme-modified starch, secondary emulsions stabilized by OSA-CA, and tertiary emulsions stabilized by Q-encapsulated complexes (OSA-CA/Q). The structural characteristics of CA, OSA-CA, and OSA-CA/Q were investigated by scanning electron microscopy, Fourier transform infrared spectrometry, and small-angle X-ray scattering analysis. The stabilities of the emulsions were evaluated based on their particle size distribution, zeta potential, creaming stability, and peroxide value. The results showed that the secondary and tertiary emulsions exhibited a relatively narrower particle size distribution than the primary emulsions, but the particle size distribution of the tertiary emulsions was the narrowest (10.42 μm). Moreover, the secondary and tertiary emulsions had lower delamination indices than the primary emulsions after 7 days of storage. The results obtained from the antioxidant experiments indicated that OSA-CA/Q exhibited good oxidation stability for application in emulsion systems.     

The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties

Cyclodextrins (CDs) are cyclic oligosaccharides that have found widespread application in numerous fields. CDs have revealed a number of various health benefits, making them potentially useful food supplements and nutraceuticals. In this study, the impact of α-, β-, and γ-CD at different concentrations (up to 8% of the flour weight) on the wheat dough and bread properties were investigated. The impact on dough properties was assessed by alveograph analysis, and it was found that especially β-CD affected the viscoelastic properties. This behavior correlates well with a direct interaction of the CDs with the proteins of the gluten network. The impact on bread volume and bread staling was also assessed. The bread volume was in general not significantly affected by the addition of up to 4% CD, except for 4% α-CD, which slightly increased the bread volume. Larger concentrations of CDs lead to decreasing bread volumes. Bread staling was investigated by texture analysis and low field nuclear magnetic resonance spectroscopy (LF-NMR) measurements, and no effect of the addition of CDs on the staling was observed. Up to 4% CD can, therefore, be added to wheat bread with only minor effects on the dough and bread properties.     

Prediction of Rheological and Chemical Properties of Different Starches Used in the Paper Industry by Near Infrared Spectroscopy (NIRS)

Starch is one of the most abundant biopolymers, consisting of the polysaccharides amylose and amylopectin and other minor but characteristic constituents depending on the origin. Potatoes, maize, wheat, rice and tapioca are the sources of commercial interest with a large variety of applications both in food and non food areas. The measurements of over hundred starch samples were accomplished over a range of 4000–10000 cm⁻¹ in diffuse reflectance and transmission mode. Quantitative prediction models, based on a partial least squares (PLS) algorithm for the determination of fat content, the main fatty acids, water content, tendency to retrogradation and viscosity were developed. All models are characterized by high correlation coefficients (R² > 0,98). Principal components analysis (PCA) was applied successfully to distinguish starches regarding their source, provenience and their degree of modification. Both quantitative and qualitative models are cross validated.     

Effect of the Addition of Dried Dandelion Roots (Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties

Dried and crushed dandelion roots (Taraxacum officinale F. H. Wigg.) (TO) were used as a formulation additive (at the amount of 0, 1, 3, 4, 5, and 6 g 100 g⁻¹ flour) to wheat bread. The farinographic properties of the dough and the physical and chemical properties of the bread were evaluated. It was found that the addition of dried flour caused a significant decrease in water absorption by the flour (1% and higher TO level), an increase in the development time (from 2% to 5% TO addition) and dough stability (3% and 4% TO level), and an increase in dough softening (4% and higher TO level). As the substitution of TO for wheat flour increased, there was a gradual decrease in loaf volume, an increase in specific weight and crumb hardness, and a darkening of the crumb color. The total polyphenol content increased linearly with the percentage increase of dried root additions TO from 0.290 to 0.394 mg GAE g⁻¹ d.m_., which translated into an increase in the antioxidant activity of the bread. It was found that dried crushed roots of Taraxacum officinale can be a recipe additive for wheat bread; however, due to their specific smell and bitter aftertaste, the level of this additive should not exceed 3 g 100 g⁻¹ flour.     

Effect of pH on the Redox and Sorption Properties of Native and Phosphorylated Starches

Starch is a common biopolymer that can be used for removing heavy metal ions from aqueous solutions. A valuable property of starch is its functional diversity, which can be enhanced by chemical modification. Hydroxyl groups enclosed in the starch and formed during hydrolysis act as reducing agents of Cr(VI). The sorption properties of native starch depend mainly on the presence of carboxyl groups formed during redox processes and basic centers created during acid hydrolysis, while the superiority of phosphorylated starch is related to the presence of phosphate groups binding Cr(III) ions. The effectiveness of starch depends on a series of equilibria established in its aqueous suspension and chromate ions solution, where the pH is the driving force for these processes. In this article, a systematic discussion of pH changes being the consequence of chemical reactions unraveling the extraordinary functionalities of starch was given. It also explained the influence of establishing equilibria and chemical modifications of starch on the efficiency of chromium ion removal. This allowed for the development of a comprehensive mechanism for the interaction of Cr(VI) and Cr(III) ions with native and phosphorylated starch.     

Effect of Charge and Hydrophobicity on Adsorption of Modified Starches on Polyester

Polyester fabric (poly(ethylene terephthalate)) is a hydrophobic polymer. Its hydrophobic nature can be a disadvantage for certain applications like dyeing, finishing, detergency, etc. Physical or chemical modification of the polyester to make it more hydrophilic is therefore desirable for certain performance characteristics. Surface modification of polyester to make it hydrophilic can be achieved by adsorbing polymers on the polyester surface. Starch is a commonly available, hydrophilic polymer used in many textile applications that can be used to modify polyester. However, it needs to be chemically modified so that it can adsorb on the polyester fabric and physically modify the fabric characteristics. The polymers used in this study are two different modified starches—cationic and anionic starches and mixtures of the two. The adsorption kinetics on a polyester substrate was studied. The effect of charge and hydrophobicity on adsorption was investigated. Cationic starches were shown to readily adsorb on polyester and this was attributed to electrostatic interactions. Hydrophobic substituents on the cationic moiety resulted in increased adsorption. This was attributed to the weak hydrophobic interaction between the polymer chains which could result in a more coiled polymer conformation. It is hypothesized that more starch molecules are required for surface coverage of the polyester, resulting in an increase in adsorption. Anionic starch was adsorbed on the substrate but at a slower rate than the cationic starches. It is likely that there is a H bonding between acid groups on the starch and the ester groups of the polyester. However, the anionic starch is desorbed when the polyester is placed in an aqueous medium. When a blend of cationic starch and anionic starch was used, a low concentration of anionic starch was seen to increase adsorption, indicating that the polyelectrolyte complex itself may be adsorbing on the substrate. Further increases cause a decrease in adsorption as no sites may be available on the complex for adsorption. When hydrophobic substituents are present, addition of the anionic starch causes a decrease in adsorption at all concentrations. This was attributed to the “crosslinking” between the hydrophobically modified starch and the anionic polymer.     

疏水改性聚丙烯酰胺对原油组分界面扩张流变性质的影响

利用悬挂滴方法研究了疏水改性聚丙烯酰胺(HMPAM)对胜利采油厂高温高盐油藏采出原油中酸性活性组分和沥青质界面膜扩张流变性质的影响,考察了不同活性组分浓度条件下的界面扩张流变行为.实验结果表明:1750mg·L-1HMPAM能够在界面上形成网络结构,界面扩张模量数值高达100mN·m-1左右;油相中的酸性组分随着老化时间增加吸附到界面上,与HMPAM分子的疏水改性部分形成聚集结构,一方面通过快速的扩散交换过程大大降低扩张模量,另一方面通过与疏水改性部分的相互作用加强HMPAM分子间的缔合强度,增强网络结构的弹性.沥青质分子尺寸相对较大,分子间存在氢键等较强的相互作用,造成沥青质界面聚集体和HMPAM形成的网络结构共同决定界面膜性质,混合膜的扩张模量较单独HMPAM体系仅略有降低.     

Effect of Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums on the Pasting,Thermal, Textural,and Rheological Properties of Corn,Sweet Potato,and Turkish Bean Starches

This study was planned to explore the locally available natural sources of gum hydrocolloids as a natural modifier of different starch properties. Corn (CS), sweet potato (SPS), and Turkish bean (TBS) starches were mixed with locally extracted native or acetylated cactus (CG) and acacia (AG) gums at 2 and 5% replacement levels. The binary mixtures (starch–gums) were prepared in water, freeze dried, ground to powder, and stored airtight. A rapid viscoanalyzer (RVA), differential scanning calorimeter (DSC), texture analyzer, and dynamic rheometer were used to explore their pasting, thermal, textural, and rheological properties. The presence of acetylated AG or CG increased the final viscosity (FV) in all three starches when compared to starch pastes containing native gums. Plain SPS dispersion had a higher pasting temperature (PT) than CS and TBS. The addition of AG or CG increased the PT of CS, SPS, and TBS. The thermograms revealed the overall enthalpy change of the starch and gum blends: TBS > SPS > CS. The peak temperature (T_p) of starches increased with increasing gum concentration from 2 to 5% for both AG and CG native and modified gums. When compared to the control gels, the addition of 2% CG, either native or modified, reduced the syneresis of starch gels. However, further addition (5% CG) increased the gels’ syneresis. Furthermore, the syneresis for the first cycle on the fourth day was higher than the second cycle on the eighth day for all starches. The addition of native and acetylated CG reduced the hardness of starch gels at all concentrations tested. All of the starch dispersions had higher G′ than G″ values, indicating that they were more elastic and less viscous with or without the gums. The apparent viscosity of all starch gels decreased as shear was increased, with profiles indicating time-dependent thixotropic behavior. All of the starch gels, with or without gums, showed a non-Newtonian shear thinning trend in the shear stress vs. shear rate graphs. The addition of acetylated CG gum to CS resulted in a higher activation energy (Ea) than the native counterparts and the control. More specifically, starch gels with a higher gum concentration (5%) provided greater Ea than their native counterparts.     

Effect of Organoclay Mixture on the Rheological Properties of ABS-Clay Nanocomposites

Summary: In this work, poly(acrylonitrile-butadiene-styrene) (ABS) and different organically modified montmorillonite clay nanocomposites were prepared by melt intercalation in a co-rotating twin screw extruder. The influence of the screw torque during processing and of the mixture of the modified organoclays in the intercalation/exfoliation of the clay in the polymeric matrix was evaluated through low angle X-ray diffraction range and capillary and parallel plate-plate rheometry.     

Effect of Coconut and Chestnut Flour Supplementations on Texture,Nutritional and Sensory Properties of Baked Wheat Based Bread

Wheat bread, produced by the single-phase method, is a common food consumed all over the world. Due to changes in lifestyle and nutritional trends, alternative raw materials are sought to increase the nutritional value and improve the taste of daily consumed products. Additionally, customers seek a wide variety of foods, especially when it comes to basic foods. Nuts, such as coconuts or chestnuts, might provide an attractive flavour with benefits to the nutritional quality. In this study, the effect of substituting wheat flour with coconut or chestnut flour (flour contribution level: 5, 10, 15, 30, 50% w/w), was evaluated in terms of the breads specific volume, texture, colour, nutritional composition, and dietary fibre fraction contents. Moreover, a sensory evaluation was conducted to assess potential consumer acceptance. Based on the consumer’s perception, the overall acceptance of bread with 15% w/w of coconut and chestnut flour was in privilege compared to the control sample. As a result, taking all of the tested parameters into account, the breads with 5, 10, and 15% supplementation of chestnut or coconut flour were still of good quality compared to the wheat bread and their fibre content was significantly higher.     

Effect of Ziziphus and Cordia Gums on Dough Properties and Baking Performance of Cookies

The influence of 2% and 5% Cordia (CG) and Ziziphus (ZG) gums on dough characteristics and cookie quality was investigated. Micro-DoughLab, a texture analyzer (TA), a rapid viscoanalyzer (RVA), and solvent retention capacity were used to examine the effect of CG and ZG gums on dough physicochemical parameters (SRC) and cookie quality. The diameter, thickness, spread, and sensory evaluation of cookies were evaluated. With the addition of CG and ZG, dough softness, mixing time, and mixing tolerance index (MTI) increased, whereas stability and water absorption decreased. TA data showed that adding gums resulted in softer and less sticky doughs than the control, whereas RVA data showed that adding CG resulted in a significant increase in peak viscosity, but no change in flour gel setback. In comparison to the control and CG samples, the ZG samples exhibited the most dough extensibility. The thickness and diameter of the cookies increased but the spread decreased, due to the added gums. The gum-containing cookies had a lower overall acceptability by panelists than the control, although only by a small margin. Gum-containing cookies, on the other hand, can deliver up to 5% soluble fiber.     

Effect of pH and Salt on Rheological Properties of Aerosil Suspensions

Ionic strength and pH will influence the zeta potential of suspended particles, and consequently particle interactions and rheological properties as well. In this study the rheological properties and aggregation behaviour of Aerosil particles dispersed in aqueous solutions with various pH and salt concentration were studied. The potential energy was estimated by the DLVO theory and short range hydration forces and compared to the experimentally determined zeta potential. The strongest attraction between particles occurs at the isoelectric point (pH 4) and resulted in large aggregates, which gave relatively higher values of viscosity, yield stress, moduli, and shear thinning effects. The relative viscosity as a function of volume fraction was fitted to the Krieger and Dougherty model for all the suspensions. Oscillation measurements showed that the suspensions display elastic behaviour at low pH and viscous behavior at high pH. Furthermore, suspensions with high salt content had higher storage moduli. A power law dependency of storage moduli with volume fraction could be used to indicate the interaction strength between particles.     

Effect of Surfactant Chain Length on the Rheological Properties of Cationic Surfactants and a Hydrophobic Counterion

The rheological behavior of alkyimethylammonium 2-hydroxy-1-carboxy-naphthoate, C_xTA-2.1-HCN (x = 16, 14, 12, 10, and 8) is presented. With increasing 2.1 HNC/C_xTAOH (x = 16, 14, 12) ratio, the viscoelasticity of the solutions changes due to a transition in the micellar shape from small micelles to rodlike micelles and finally to multilamellar vesicles (MLV). On the other hand, a transition from small micelles to multilamellar vesicles (MLV) was observed for solution with C_xTA-2.1-HCN (x = 10 and 8). The MLV phases behave like a weak gel and have a yield stress value. Rheological measurements were performed for these viscoelastic systems in order to find out the dependency of the viscoelastic behavior on the surfactant chain length and hydrophobic counterion concentration. Some theoretical models as reptation mechanism was also applied in order to get some structural details and to illustrate the rheological behavior of these viscoelastic systems. Some models that correlate MLV-modulus on the surfactant morphology are also presented and discussed.     

Effect of Single and Dual Hydrothermal Treatments on the Resistant Starch Content and Physicochemical Properties of Lotus Rhizome Starches

Heat-moisture treatment (HMT) changed the morphology and the degree of molecular ordering in lotus rhizome (Nelumbo nucifera Gaertn.) starch granules slightly, leading to some detectable cavities or holes near hilum, weaker birefringence and granule agglomeration, accompanied with modified XRD pattern from C- to A-type starch and lower relative crystallinity, particularly for high moisture HMT modification. In contrast, annealing (ANN) showed less impact on granule morphology, XRD pattern and relative crystallinity. All hydrothermal treatment decreased the resistant starch (from about 27.7–35.4% to 2.7–20%), increased the damage starch (from about 0.5–1.6% to 2.4–23.6%) and modified the functional and pasting properties of lotus rhizome starch pronouncedly. An increase in gelatinization temperature but a decrease in transition enthalpy occurred after hydrothermal modification, particularly for hydrothermal modification involved with HMT. HMT-modified starch also showed higher pasting temperature, less pronounced peak viscosity, leading to less significant thixotropic behavior and retrogradation during pasting-gelation process. However, single ANN treatment imparts a higher tendency of retrogradation as compared to native starch. For dual hydrothermally modified samples, the functional properties generally resembled to the behavior of single HMT-modified samples, indicating the pre- or post-ANN modification had less impact on the properties HMT modified lotus rhizome starch.     

Experimental Observations and Quantitative Predictions of Rheological Properties of Organoclay/Poly(propylene) Nanocomposites at the Startup of Shear Flows

We study the rheological characteristics of nanocomposites containing nano-sized plate like particles in a viscoelastic fluid at the startup of steady state in the simple shear flow mode. The nanocomposites of organoclay-polypropylene with different nanoclay contents were prepared by melt mixing. A rheological equation of state, originally formulated to predict the orientation state and viscoelastic behavior of suspensions of ellipsoidal particles in polymer melts, has been modified to describe the observed phenomena for the nanoclay/poly(propylene) composites. The rotational particle motion and alignment for a group of symmetric ellipsoids with the applied flow field are investigated. Additionally, model calculations of the macroscopic rheological properties for a simple flow case suggest the presence of nano-particles significantly modify the suspended fluid at volume concentrations as low as 0.5%. The model calculations for the startup viscosity are reasonably in agreement with the experimental results at the experimental range covered in this study. At the shear rate of , we observe pronounced stress overshoots at the three nanoclay loadings level tested which are found to be related to the fast alignment of the silicate layers with the shear direction in the polymer melt.     

硝酸银及其产物银对六角相液晶流变性影响

用偏光显微镜测定了硝酸银及其产物银对NP－10／水六角相区的影响，用动态 （应力和频率扫描）和稳态（蠕变－恢复）方法研究了硝酸银的加入和银的生成对 该体系粘弹性的影响。无机前驱物硝酸银和银的生成能使六角相区略缩，动态流变 实验表明，无机物引入纯六角相液晶体系中会使其抗剪切的能力降低，对相区两侧 影响与振荡所采用的频率有关。生成的银原子会在胶束表面聚集，增加了胶束内部 不同EO链之间的交联，造成松弛时间变长，粘弹性指数降低，稳态实验所得到的结 果与动态实验一致，并将粘性和弹性定量化。用弹簧－粘壶模型和液晶的空间构型 及作用力解释了实验结果。     

The Effect of Corn Dextrin on the Rheological,Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread

Low-calorie and low-fat foods have been introduced to the market to fight the increasing incidence of overweightness and obesity. New approaches and high-quality fat replacers may overcome the poor organoleptic properties of such products. A model of processed cheese spread (PCS) was produced as a full-fat version and with three levels of fat reduction (30%, 50%, and 70%). Fat was replaced by water or by corn dextrin (CD), a dietary fiber. Additionally, in the 50% reduced-fat spreads, fat was replaced by various ratios of CD and lactose (100:0, 75:25, 50:50, 25:75, and 0:100). The effect of each formulation was determined by measuring the textural (firmness, stickiness, and spreadability), rheological (flow behavior and oscillating rheology), tribological, and microstructural (cryo-SEM) properties of the samples, as well as the dynamic aroma release of six aroma compounds typically found in cheese. Winter’s critical gel theory was a good approach to characterizing PCS with less instrumental effort and costs: the gel strength and interaction factors correlated very well with the spreadability and lubrication properties of the spreads. CD and fat exhibited similar interaction capacities with the aroma compounds, resulting in a similar release pattern. Overall, the properties of the sample with 50% fat replaced by CD were most similar to those of the full-fat sample. Thus, CD is a promising fat replacer in PCS and, most likely, in other dairy-based emulsions.     

聚合物分散剂对氟铃脲水悬浮剂流变性质的影响

采用控制应力流变仪研究了聚合物分散剂苯乙烯丙烯酸无规共聚物（MOTAS）用量、分子量及氟铃脲质量分数等对氟铃脲水悬浮剂流变性质的影响。 结果表明,以聚合物MOTAS为分散剂制备的氟铃脲水悬浮剂的流变行为符合Herschel-Bulkley模型。 在固定氟铃脲质量分数为20%时,当分散剂质量分数≤3.0%时,流动行为指数n≤1.0,悬浮体系表现为假塑性流体,当分散剂质量分数≥3.5%时,流动行为指数n≥1.0,悬浮体系具有胀塑性流体特征。 氟铃脲水悬浮剂的流变参数屈服值τH与分散剂MOTAS和氟铃脲的加入量有关。 分散剂MOTAS质量分数≤2.5%时,分散剂在氟铃脲颗粒界面吸附很少,裸露的氟铃脲颗粒界面间相互搭接,具有较大的屈服值τH;当分散剂加入质量分数为3.0%时,分散剂可在氟铃脲颗粒界面形成饱和吸附,若再增加分散剂用量,多余分散剂在悬浮的氟铃脲颗粒间形成搭接,使其屈服值τH增大。 在MOTAS分散剂的分子量在10 000~30 000范围内时,MOTAS分子量愈大,所制得的氟铃脲水悬浮剂的表观粘度和屈服值τH愈小,流变行为指数n虽略有增加,但均小于1,没有改变“剪切变稀”的假塑性特征。     

Effect of the Amount of Calcium Carbonate as Filler on the Rheological and Adhesion Properties of a Water-Based Polyurethane Dispersion

In this study, the properties of water-based adhesives based on a polyurethane ionomer (PUD) and a micronised CaCO₃ as filler was analysed. Different amounts of a micronised CaCO₃ (5-25 wt%) were added to water-based polyurethane (PUD) adhesive formulations in order to reduce its relatively high cost. The addition of a micronised calcium carbonate filler increased the viscosity, the storage and loss moduli of the PUD adhesives, and imparted pseudoplasticity and thixotropy, more noticeably for the adhesive with the highest calcium carbonate content. The creation of acid-base interactions seemed to be responsible for the improvement in the rheological properties of the PUD adhesives containing CaCO₃ as filler. On the other hand, the addition of CaCO₃ filler might deteriorate the adhesion properties to PUD adhesives.     

The Chain Stretching Effect on the Morphology and Rheological Properties of Phase‐Separating Polymer Blends Subjected to Simple Shear Flow

Summary: The spinodal decomposition of a binary mixture subjected to simple shear flow is investigated in the framework of the modified time‐dependent Ginzburg‐Landau (TDGL) equation with an external velocity term. The domain growth and related rheological properties of a binary mixture under shear flow are simulated in three dimensions by means of the cell dynamics scheme (CDS). The simulation results show that the domain growth is anistropic and depends on the terminal relaxation time of the polymer chain. It is found that lamellae‐like domains with the normal parallel to the velocity gradient direction are observed when the terminal relaxation time is long enough. This result has also been confirmed by carefully checking the scattering functions in different incident light directions and the evolution of the domain size in different directions. In addition, when the chain stretching effect is strong, the transients of the excess shear viscosity are much higher than the case without the chain stretching effect. The terminal relaxation time of the chain also has an important effect on the first and second normal stress differences.

The time evolution of the morphology for the case with strong chain stretching effect.