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Mechanical and rheological properties of pectin hydrogels reinforced with soybean nano-cellulose

Grant number: 19/14080-2
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): September 01, 2019
Effective date (End): August 31, 2020
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal Investigator:Paulo José do Amaral Sobral
Grantee:Clara Tagliatella Trolesi
Home Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
Associated research grant:13/07914-8 - FoRC - Food Research Center, AP.CEPID

Abstract

Biopolymers are macromolecules of biological origin that have properties that are of interest to the food industry, with special emphasis on thickening (viscosity enhancing) and gelling (texture) capabilities. Recently, nanocellulose, usually obtained from renewable sources, has aroused interest in improving the properties of biopolymer based systems. Thus, the objective of this project is to study some mechanical and rheological properties of pectin hydrogels reinforced with soybean nanocellulose. The effect of the type of nanocellulose (nanocrystals or nanofibers) of soybean straw and its concentration (0; 2,5; 5,0; 7,5; 10,0 g/100 grams of biopolymer) on the mechanical and rheological properties of hydrogels will be studied. The solutions of biopolymers containing the nanocellulose will be characterized for the determination of the rheological and viscoelastic properties, by stationary and dynamic tests, respectively. The gels, in the form of cylinders, will be characterized for the knowledge of their mechanical properties through uniaxial compression tests and texture profile analysis, as well as a fluency test, which allows knowledge of the viscoelastic property over a long time. Dynamic measurements will be performed on the gels to determine the viscoelastic properties in a short time. Thus, it is expected to verify the effect of the type and concentration of the nanocellulose on the properties of both biopolymer systems.