{"title":"Rheological and Tribological Properties of Hydroxypropyl Methylcellulose-Fucoidan Mixtures: Effect of Fucoidan Concentration and Salt","authors":"Juneha Bak, Byoungseung Yoo","doi":"10.1007/s11947-024-03468-z","DOIUrl":null,"url":null,"abstract":"<p>Our study sought to investigate the effect of fucoidan concentration (0–2.0%) on rheological and tribological properties of hydroxypropyl methylcellulose (HPMC) at 2.0%. Additionally, to examine the effect of salts (NaCl, KCl, and CaCl<sub>2</sub>) on the tribo-rheological properties of HPMC-fucoidan mixtures, a mixture containing equal concentrations of each biopolymer (2.0%) was used. A mixture with 0.5% fucoidan exhibited a lower flow behavior index value (n, 0.62) than HPMC alone but the n value increased with increasing fucoidan concentration. The apparent viscosity at 10 s<sup>−1</sup> (η<sub>a,10</sub>) for the mixture at 0.5% fucoidan was higher than HPMC alone but decreased at a higher fucoidan concentration (0.5–2.0%). Conversely, the η<sub>a,100</sub> value increased as fucoidan concentration increased. In contrast, regardless of salt type, apparent viscosity decreased with salt addition. All mixtures exhibited tan δ values greater than 1, indicating liquid-like properties. With increasing fucoidan concentration, elastic (G') and viscous (G\") moduli increased and the tan δ value decreased. The mixtures with monovalent salts exhibited lower viscoelastic moduli values than that without salt, whereas the mixture with CaCl<sub>2</sub> presented a higher G' value and lower G'' and tan δ values. The mixtures exhibited a lower maximum friction coefficient (μ<sub>1</sub>) value with a higher fucoidan concentration, in addition to a shortening of the mixed regime. Conversely, the mixed regime was extended with salt addition, and the monovalent salt induced an increase in the μ<sub>1</sub> value. Our findings indicated that there was viscoelastic and lubrication synergism between the polymers, which was influenced by salt addition.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11947-024-03468-z","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Our study sought to investigate the effect of fucoidan concentration (0–2.0%) on rheological and tribological properties of hydroxypropyl methylcellulose (HPMC) at 2.0%. Additionally, to examine the effect of salts (NaCl, KCl, and CaCl2) on the tribo-rheological properties of HPMC-fucoidan mixtures, a mixture containing equal concentrations of each biopolymer (2.0%) was used. A mixture with 0.5% fucoidan exhibited a lower flow behavior index value (n, 0.62) than HPMC alone but the n value increased with increasing fucoidan concentration. The apparent viscosity at 10 s−1 (ηa,10) for the mixture at 0.5% fucoidan was higher than HPMC alone but decreased at a higher fucoidan concentration (0.5–2.0%). Conversely, the ηa,100 value increased as fucoidan concentration increased. In contrast, regardless of salt type, apparent viscosity decreased with salt addition. All mixtures exhibited tan δ values greater than 1, indicating liquid-like properties. With increasing fucoidan concentration, elastic (G') and viscous (G") moduli increased and the tan δ value decreased. The mixtures with monovalent salts exhibited lower viscoelastic moduli values than that without salt, whereas the mixture with CaCl2 presented a higher G' value and lower G'' and tan δ values. The mixtures exhibited a lower maximum friction coefficient (μ1) value with a higher fucoidan concentration, in addition to a shortening of the mixed regime. Conversely, the mixed regime was extended with salt addition, and the monovalent salt induced an increase in the μ1 value. Our findings indicated that there was viscoelastic and lubrication synergism between the polymers, which was influenced by salt addition.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.