Monovalent and divalent salt effects on thermogelation of aqueous hypromellose solutions

Nalinda Almeida; Leela Rakesh; Jin Zhao

doi:10.1016/j.foodhyd.2013.10.020

Monovalent and divalent salt effects on thermogelation of aqueous hypromellose solutions

Nalinda Almeida, Leela Rakesh, Jin Zhao

Mathematics

Research output: Contribution to journal › Article › peer-review

Abstract

The effect of salt on gelation behavior of concentrated low molecular weight Hydroxypropyl methylcellulose (HPMC, Hypromellose) solutions were investigated by using rheology measurements. Various gelation matrices were used to characterize gelation point as a function of salt concentrations. It was found that gelation temperature identified by frequency-independent loss tangents is similar to the gelation temperature at which minimum elastic modulus, G', occurred during heating process. Thermal analysis showed that the melting temperature decreased linearly with increasing ion concentration of salts. The bound water analysis showed that the bound water increased as the salt concentration increased. Secondary peaks that represent the freezable bound water were also observed for solutions with NaCl and KCl.

Original language	English
Pages (from-to)	323-331
Number of pages	9
Journal	Food Hydrocolloids
Volume	36
DOIs	https://doi.org/10.1016/j.foodhyd.2013.10.020
State	Published - May 2014

Keywords

Differential Scanning Calorimetry
Gelation
Hypromellose
Rheology
Viscoelasticity

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10.1016/j.foodhyd.2013.10.020

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title = "Monovalent and divalent salt effects on thermogelation of aqueous hypromellose solutions",

abstract = "The effect of salt on gelation behavior of concentrated low molecular weight Hydroxypropyl methylcellulose (HPMC, Hypromellose) solutions were investigated by using rheology measurements. Various gelation matrices were used to characterize gelation point as a function of salt concentrations. It was found that gelation temperature identified by frequency-independent loss tangents is similar to the gelation temperature at which minimum elastic modulus, G', occurred during heating process. Thermal analysis showed that the melting temperature decreased linearly with increasing ion concentration of salts. The bound water analysis showed that the bound water increased as the salt concentration increased. Secondary peaks that represent the freezable bound water were also observed for solutions with NaCl and KCl.",

keywords = "Differential Scanning Calorimetry, Gelation, Hypromellose, Rheology, Viscoelasticity",

author = "Nalinda Almeida and Leela Rakesh and Jin Zhao",

note = "Funding Information: Authors are grateful to Dow Chemical for providing the HPMC materials. We also acknowledge the financial support given by The Science of Advanced Materials at Central Michigan University, and many thanks to school of graduate studies at CMU, College of Science and Technology for the travel funds to present the research.",

year = "2014",

month = may,

doi = "10.1016/j.foodhyd.2013.10.020",

language = "English",

volume = "36",

pages = "323--331",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "FOOD HYDROCOLLOIDS",

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TY - JOUR

T1 - Monovalent and divalent salt effects on thermogelation of aqueous hypromellose solutions

AU - Almeida, Nalinda

AU - Rakesh, Leela

AU - Zhao, Jin

N1 - Funding Information: Authors are grateful to Dow Chemical for providing the HPMC materials. We also acknowledge the financial support given by The Science of Advanced Materials at Central Michigan University, and many thanks to school of graduate studies at CMU, College of Science and Technology for the travel funds to present the research.

PY - 2014/5

Y1 - 2014/5

N2 - The effect of salt on gelation behavior of concentrated low molecular weight Hydroxypropyl methylcellulose (HPMC, Hypromellose) solutions were investigated by using rheology measurements. Various gelation matrices were used to characterize gelation point as a function of salt concentrations. It was found that gelation temperature identified by frequency-independent loss tangents is similar to the gelation temperature at which minimum elastic modulus, G', occurred during heating process. Thermal analysis showed that the melting temperature decreased linearly with increasing ion concentration of salts. The bound water analysis showed that the bound water increased as the salt concentration increased. Secondary peaks that represent the freezable bound water were also observed for solutions with NaCl and KCl.

AB - The effect of salt on gelation behavior of concentrated low molecular weight Hydroxypropyl methylcellulose (HPMC, Hypromellose) solutions were investigated by using rheology measurements. Various gelation matrices were used to characterize gelation point as a function of salt concentrations. It was found that gelation temperature identified by frequency-independent loss tangents is similar to the gelation temperature at which minimum elastic modulus, G', occurred during heating process. Thermal analysis showed that the melting temperature decreased linearly with increasing ion concentration of salts. The bound water analysis showed that the bound water increased as the salt concentration increased. Secondary peaks that represent the freezable bound water were also observed for solutions with NaCl and KCl.

KW - Differential Scanning Calorimetry

KW - Gelation

KW - Hypromellose

KW - Rheology

KW - Viscoelasticity

UR - http://www.scopus.com/inward/record.url?scp=84887552434&partnerID=8YFLogxK

U2 - 10.1016/j.foodhyd.2013.10.020

DO - 10.1016/j.foodhyd.2013.10.020

M3 - Article

AN - SCOPUS:84887552434

SN - 0268-005X

VL - 36

SP - 323

EP - 331

JO - Food Hydrocolloids

JF - Food Hydrocolloids

ER -

Monovalent and divalent salt effects on thermogelation of aqueous hypromellose solutions

Abstract

Keywords

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