Hydroxypropyl methylcellulose hydrocolloid systems: Effect of hydroxypropy group content on the phase structure, rheological properties and film characteristics

Yanfei Wang; Jing Wang; Qingjie Sun; Xingfeng Xu; Man Li; Fengwei Xie

doi:10.1016/j.foodchem.2022.132075

Hydroxypropyl methylcellulose hydrocolloid systems: Effect of hydroxypropy group content on the phase structure, rheological properties and film characteristics

Yanfei Wang, Jing Wang, Qingjie Sun, Xingfeng Xu, Man Li, Fengwei Xie

Research output: Contribution to journal › Article › peer-review

21 Citations (SciVal)

Abstract

This work investigates the structure, processability, and film performance of hydroxypropyl methylcellulose (HPMC) hydrocolloids affected by hydroxypropy substitution degree and blending with hydroxypropyl starch (HPS). The hydroxypropylation of HPMC could increase inter-chain hydrogen bonding, thereby promoting its gelation, and improve film-forming, but reduce the mechanical properties of the films. HPMC-HPS mixed hydrocolloid system showed a typical “sea-island” morphology with the continuous phase changing with blend ratio. The content of hydroxypropy groups of HPMC affected the compatibility between HPMC and HPS, the morphology of the discrete phase, and the rheological properties of the blends. The fluid-like HPS enhanced the gel strength of HPMC when they had better compatibility. With a higher degree of hydroxypropy substitution, blend films exhibited a much denser structure, better oxygen barrier property, and appropriate mechanical properties. The knowledge obtained from this work could guide the development of edible packaging materials with desired properties and functionality.

Original language	English
Article number	132075
Journal	Food Chemistry
Volume	379
Early online date	7 Jan 2022
DOIs	https://doi.org/10.1016/j.foodchem.2022.132075
Publication status	Published - 15 Jun 2022

Bibliographical note

Publisher Copyright:
© 2022 Elsevier Ltd

Funding

This work was financially supported by the Natural Science Foundation of Shandong Province (ZR2021QC192), the Doctoral Foundation of Qingdao Agricultural University (6631120081), the Program for Youth Science Innovation in Colleges and Universities in Shandong Province (2020KJF005), the Special Funds for Taishan Scholars Projects of Shandong Province (201712058), and the Research Fund of Qingdao Special Food Research Institute (66120008). Part of this research was undertaken on the SAXS/WAXS beamline at the Australian Synchrotron, Victoria, Australia.

Funders	Funder number
Doctoral Foundation of Qingdao Agricultural University	6631120081
Program for Youth Science Innovation in Colleges and Universities of Shandong Province	2020KJF005
Qingdao Special Food Research Institute	66120008
Special Funds for Taishan Scholars Projects of Shandong Province	201712058
Natural Science Foundation of Shandong Province	ZR2021QC192

Keywords

Hydroxypropy group content
Hydroxypropyl methylcellulose
Hydroxypropyl starch
Oxygen barrier property
Phase structure
Rheological properties

ASJC Scopus subject areas

Analytical Chemistry
Food Science

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10.1016/j.foodchem.2022.132075Licence: CC BY

Cite this

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title = "Hydroxypropyl methylcellulose hydrocolloid systems: Effect of hydroxypropy group content on the phase structure, rheological properties and film characteristics",

abstract = "This work investigates the structure, processability, and film performance of hydroxypropyl methylcellulose (HPMC) hydrocolloids affected by hydroxypropy substitution degree and blending with hydroxypropyl starch (HPS). The hydroxypropylation of HPMC could increase inter-chain hydrogen bonding, thereby promoting its gelation, and improve film-forming, but reduce the mechanical properties of the films. HPMC-HPS mixed hydrocolloid system showed a typical “sea-island” morphology with the continuous phase changing with blend ratio. The content of hydroxypropy groups of HPMC affected the compatibility between HPMC and HPS, the morphology of the discrete phase, and the rheological properties of the blends. The fluid-like HPS enhanced the gel strength of HPMC when they had better compatibility. With a higher degree of hydroxypropy substitution, blend films exhibited a much denser structure, better oxygen barrier property, and appropriate mechanical properties. The knowledge obtained from this work could guide the development of edible packaging materials with desired properties and functionality.",

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AU - Xu, Xingfeng

AU - Li, Man

AU - Xie, Fengwei

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AB - This work investigates the structure, processability, and film performance of hydroxypropyl methylcellulose (HPMC) hydrocolloids affected by hydroxypropy substitution degree and blending with hydroxypropyl starch (HPS). The hydroxypropylation of HPMC could increase inter-chain hydrogen bonding, thereby promoting its gelation, and improve film-forming, but reduce the mechanical properties of the films. HPMC-HPS mixed hydrocolloid system showed a typical “sea-island” morphology with the continuous phase changing with blend ratio. The content of hydroxypropy groups of HPMC affected the compatibility between HPMC and HPS, the morphology of the discrete phase, and the rheological properties of the blends. The fluid-like HPS enhanced the gel strength of HPMC when they had better compatibility. With a higher degree of hydroxypropy substitution, blend films exhibited a much denser structure, better oxygen barrier property, and appropriate mechanical properties. The knowledge obtained from this work could guide the development of edible packaging materials with desired properties and functionality.

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Hydroxypropyl methylcellulose hydrocolloid systems: Effect of hydroxypropy group content on the phase structure, rheological properties and film characteristics

Abstract

Bibliographical note

Funding

Keywords

ASJC Scopus subject areas

Access to Document

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