Strengthening effect of nanofibrillated cellulose is dependent on enzymatically oxidized polysaccharide gel matrices

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Galactose oxidase (GaO)-catalyzed oxidation of the terminal galactosyl groups of guar galactomannan (GM) and tamarind seed galactoxyloglucan (XG) results in cross-linking of these polysaccharides via hemiacetal bonds and formation of elastic hydrogels (GMox and XGox, respectively), and enables the formation of aerogels. Nanofibrillated cellulose (NFC) was added at varying quantities to the aqueous GM and XG solutions and was entrapped in the three-dimensional structure of polysaccharides by enzyme mediated gelation. Addition of NFC up to 25% did not hinder the enzyme activity. The reinforcing effect of NFC on hydrogels was measured with rheometer and texture analyzer. The GMox hydrogels with 25% NFC exhibited higher elastic modulus than corresponding XGox hydrogels, but the latter showed higher compressive modulus. On the other hand, the lyophilized GMox aerogels containing 25% NFC showed the highest compressive modulus, 167 kPa. The reinforcing effect of NFC depended on the type of polysaccharides (GM/XG) and state of the material (hydro- or aerogel). Viewing the aerogels with focused ion beam scanning electron microscopy showed that the pores were approximately 125–250 μm in diameter.
Originalspråkengelska
TidskriftEuropean Polymer Journal
Volym71
Sidor (från-till)171-184
Antal sidor14
ISSN0014-3057
DOI
StatusPublicerad - 2015
MoE-publikationstypA1 Tidskriftsartikel-refererad

Vetenskapsgrenar

  • 416 Livsmedelsvetenskap
  • 116 Kemi

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@article{2d577d7fa7df404c956359dab99ab1e4,
title = "Strengthening effect of nanofibrillated cellulose is dependent on enzymatically oxidized polysaccharide gel matrices",
abstract = "Galactose oxidase (GaO)-catalyzed oxidation of the terminal galactosyl groups of guar galactomannan (GM) and tamarind seed galactoxyloglucan (XG) results in cross-linking of these polysaccharides via hemiacetal bonds and formation of elastic hydrogels (GMox and XGox, respectively), and enables the formation of aerogels. Nanofibrillated cellulose (NFC) was added at varying quantities to the aqueous GM and XG solutions and was entrapped in the three-dimensional structure of polysaccharides by enzyme mediated gelation. Addition of NFC up to 25{\%} did not hinder the enzyme activity. The reinforcing effect of NFC on hydrogels was measured with rheometer and texture analyzer. The GMox hydrogels with 25{\%} NFC exhibited higher elastic modulus than corresponding XGox hydrogels, but the latter showed higher compressive modulus. On the other hand, the lyophilized GMox aerogels containing 25{\%} NFC showed the highest compressive modulus, 167 kPa. The reinforcing effect of NFC depended on the type of polysaccharides (GM/XG) and state of the material (hydro- or aerogel). Viewing the aerogels with focused ion beam scanning electron microscopy showed that the pores were approximately 125–250 μm in diameter.",
keywords = "416 Food Science, 116 Chemical sciences",
author = "Abdul Ghafar and Parikka, {Kirsti Maria} and Sontag-Strohm, {Tuula Stina} and Monika {\"O}sterberg and Tenkanen, {Tiina Maija} and Mikkonen, {Kirsi Susanna}",
year = "2015",
doi = "10.1016/j.eurpolymj.2015.07.046",
language = "English",
volume = "71",
pages = "171--184",
journal = "European Polymer Journal",
issn = "0014-3057",
publisher = "Elsevier Scientific Publ. Co",

}

TY - JOUR

T1 - Strengthening effect of nanofibrillated cellulose is dependent on enzymatically oxidized polysaccharide gel matrices

AU - Ghafar, Abdul

AU - Parikka, Kirsti Maria

AU - Sontag-Strohm, Tuula Stina

AU - Österberg, Monika

AU - Tenkanen, Tiina Maija

AU - Mikkonen, Kirsi Susanna

PY - 2015

Y1 - 2015

N2 - Galactose oxidase (GaO)-catalyzed oxidation of the terminal galactosyl groups of guar galactomannan (GM) and tamarind seed galactoxyloglucan (XG) results in cross-linking of these polysaccharides via hemiacetal bonds and formation of elastic hydrogels (GMox and XGox, respectively), and enables the formation of aerogels. Nanofibrillated cellulose (NFC) was added at varying quantities to the aqueous GM and XG solutions and was entrapped in the three-dimensional structure of polysaccharides by enzyme mediated gelation. Addition of NFC up to 25% did not hinder the enzyme activity. The reinforcing effect of NFC on hydrogels was measured with rheometer and texture analyzer. The GMox hydrogels with 25% NFC exhibited higher elastic modulus than corresponding XGox hydrogels, but the latter showed higher compressive modulus. On the other hand, the lyophilized GMox aerogels containing 25% NFC showed the highest compressive modulus, 167 kPa. The reinforcing effect of NFC depended on the type of polysaccharides (GM/XG) and state of the material (hydro- or aerogel). Viewing the aerogels with focused ion beam scanning electron microscopy showed that the pores were approximately 125–250 μm in diameter.

AB - Galactose oxidase (GaO)-catalyzed oxidation of the terminal galactosyl groups of guar galactomannan (GM) and tamarind seed galactoxyloglucan (XG) results in cross-linking of these polysaccharides via hemiacetal bonds and formation of elastic hydrogels (GMox and XGox, respectively), and enables the formation of aerogels. Nanofibrillated cellulose (NFC) was added at varying quantities to the aqueous GM and XG solutions and was entrapped in the three-dimensional structure of polysaccharides by enzyme mediated gelation. Addition of NFC up to 25% did not hinder the enzyme activity. The reinforcing effect of NFC on hydrogels was measured with rheometer and texture analyzer. The GMox hydrogels with 25% NFC exhibited higher elastic modulus than corresponding XGox hydrogels, but the latter showed higher compressive modulus. On the other hand, the lyophilized GMox aerogels containing 25% NFC showed the highest compressive modulus, 167 kPa. The reinforcing effect of NFC depended on the type of polysaccharides (GM/XG) and state of the material (hydro- or aerogel). Viewing the aerogels with focused ion beam scanning electron microscopy showed that the pores were approximately 125–250 μm in diameter.

KW - 416 Food Science

KW - 116 Chemical sciences

U2 - 10.1016/j.eurpolymj.2015.07.046

DO - 10.1016/j.eurpolymj.2015.07.046

M3 - Article

VL - 71

SP - 171

EP - 184

JO - European Polymer Journal

JF - European Polymer Journal

SN - 0014-3057

ER -