Search

• Hydroxypropyl methylcellulose (HPMC) was blended with hydroxypropyl starch (HPS) • The continuous phase of HPMC-HPS mixed hydrocolloid changed with HPMC/HPS ratio. • Hydroxypropylation promoted HPMC gelation. • Good compatibility between HPMC and HPS enhanced the HPMC-HPS gel strength. • HPMC hydroxypropylation improved the oxygen barrier effect of HPMC-HPS film. 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. [ABSTRACT FROM AUTHOR]

Pea protein isolate (PPI)-hyaluronic acid (HA)-tannic acid (TA) ternary complexes were assembled using non-covalent interactions, their potential application in 3D printing and delivery of curcumin were investigated. As the HA-to-TA ratio in the complexes changed from 1:0 to 0:1, the oil-water interfacial tension first decreased and then increased, and the secondary structure of the proteins changed. The composition of the complexes (HA-to-TA ratio) was optimized to produce high internal phase emulsions (HIPEs) containing small uniform oil droplets with good storage and thermal stability. When the HA to TA ratio is 7:1 (P-H 7 -T 1), HIPEs exhibited better viscosity, viscoelasticity, and thixotropy, which contributed to its preferable 3D printing. Moreover, curcumin-loaded HIPEs stabilized by P-H 7 -T 1 showed a high lipid digestibility (≈101%) and curcumin bioaccessibility (≈79%). In summary, the PPI-HA-TA-stabilized HIPEs have good potential to be 3D-printable materials that could be loaded with bioactive components. Graphic abstract [Display omitted] • Pea protein isolate-hyaluronic acid-tannic acid complexes (PPI-HA-TA) were prepared. • Addition of HA and/or TA enhanced the storage and thermal stability of the HIPEs. • P-H 7 -T 1 -HIPEs exhibited good rheological properties and 3D printing performance. • P-H 7 -T 1 -HIPEs had good lipid digestibility and curcumin bioaccessibility. [ABSTRACT FROM AUTHOR]

• A novel cold-set rice starch (RS)/heat-set curdlan composite gel systems prepared. • The RS-curdlan interaction affects the composite gel's structure and properties. • The 5:5 composite gel starts to show rheological properties dominated by curdlan. • Curdlan inclusion in RS enhances gel structure density and mechanical properties. • A schematic proposed for temperature-induced conformational change. In pursuit of advancing the understanding of composite gel systems, this study delves into the intricate realm of rheology, structural elucidation, and mechanical attributes. Specifically, it scrutinizes the symbiotic interplay between rice starch, a cooling-set gel, and curdlan, a thermo-irreversible heating-set gel. A higher curdlan content enhances the inter-chain hydrogen bonding between rice starch and curdlan, resulting in a denser gel structure and thus increased moduli, solid-like behavior, and mechanical properties, and reduced frequency-dependence, especially at high temperatures (>65 °C). For example, with 50 % curdlan incorporation, G ′ (90 °C) improved by 252 %. Notably, thermal treatment can compromise the structural integrity of the rice starch gel, reducing strength and softening texture. However, this textural degradation can be effectively mitigated with, for example, 30 % curdlan incorporation, resulting in a 55-fold hardness increase at 85 °C. The knowledge gained from this work offers valuable guidance for tailoring starch-based gel products to specific properties. [ABSTRACT FROM AUTHOR]