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Theoretical investigation of the swelling of polysaccharide microgels in sugar solutions
- Source :
- Food and Function, 9(5), 2716-2724, Food and Function 9 (2018) 5
- Publication Year :
- 2018
-
Abstract
- In this paper, we explain the increased swelling of crosslinked polysaccharide microgels by the increase of sugar concentration using a modified Flory-Rehner theory. This theory is validated via the investigation of the swelling of dextran microgels in sugar solutions, which can be viewed as a model system for crosslinked starch in sugar solution and custard. An essential part of our modified theory is that starch perceives the sugar solution as an effective solvent rendering a certain hydrogen bond density. Our simulations show that the often experimentally observed maximum in swelling of starch at 20% sugar concentration is probably due to the fact that equilibrium is not reached within practical time scales. Also, we discuss the use of our theory as a tool in sugar reformulation issues of custard. From simulation results one can produce a state diagram showing which formulations render a creamy, space-filling network.
- Subjects :
- Starch
Model system
Polysaccharide
chemistry.chemical_compound
0404 agricultural biotechnology
medicine
Life Science
Sugar
VLAG
chemistry.chemical_classification
Hydrogen bond
food and beverages
Dextrans
04 agricultural and veterinary sciences
General Medicine
Hydrogen-Ion Concentration
040401 food science
Solvent
Dextran
chemistry
Chemical engineering
Food Technology
Swelling
medicine.symptom
Sugars
Gels
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 20426496
- Database :
- OpenAIRE
- Journal :
- Food and Function, 9(5), 2716-2724, Food and Function 9 (2018) 5
- Accession number :
- edsair.doi.dedup.....63b8df1d2cd4e7a70d7bb53ccee9add8