Theoretical investigation of the swelling of polysaccharide microgels in sugar solutions

Food & Function
R G M van der Sman

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.

References

Jan 1, 1970·The Biochemical Journal·A G Ogston, P Silpananta
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Jul 29, 1999·Biopolymers·F B Ahmad, P A Williams
Jul 19, 2012·The Journal of Chemical Physics·Yuki Uematsu, Takeaki Araki
Dec 7, 2013·The Journal of Physical Chemistry. B·R G M van der Sman
Dec 3, 2014·Carbohydrate Polymers·Gaëlle Roudaut, Joël Wallecan
Apr 17, 2016·International Journal of Biological Macromolecules·Sara HedayatiMahsa Majzoobi
Sep 2, 2017·Scientific Reports·I Bouhid de AguiarK Schroën

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Citations

Jul 10, 2020·Critical Reviews in Food Science and Nutrition·R G M van der Sman, S Renzetti
Sep 12, 2020·Current Research in Food Science·R G M van der SmanAnja Janssen

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Methods Mentioned

BETA
gel filtration

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