Cellulose/glucomannan blends prepared from aqueous sodium hydroxide solution and their practical use as food materials. (15th December 2022)

• Record Type: Journal Article
• Authors: Kakutani, Haruka; Okugawa, Akari; Miyamoto, Hitomi; Kono, Hiroyuki; Asami, Takashi; Yamane, Chihiro
• Is Part Of: Carbohydrate polymers. Volume 298(2022)
• Publication Date: 2022-12-15
• Subjects: Regenerated cellulose -- Glucomannan -- Sodium hydroxide -- Food materials -- Blends; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2022.120110
• Languages: English
• ISSNs: 0144-8617

Abstract

Abstract: Aqueous sodium hydroxide solution is one of the simplest and most environmentally friendly solvents of cellulose. Regenerated cellulose/glucomannan blends were prepared from an aqueous sodium hydroxide solution, and the mechanical properties and structure of the blends were investigated. In addition, the noodle-shaped blends were sensory evaluated as food materials. The blends exhibited porous structures, which corresponded with high water and oil absorption. The strength and modulus of the blends were markedly low, probably due to the highly porous structure. The viscoelastic measurement indicated that cellulose and glucomannan existed in a rubbery state under wet conditions. The blends had a good oral sensation, probably derived from the remarkable porous structure, high water content, low strength and modulus, and rubbery state in wet conditions. The sensory evaluation suggested that the noodle-shaped blends can be used as a food material with a texture similar to capellini pasta. Graphical abstract: Unlabelled Image