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Hydroxypropyl methylcellulose hydrocolloid systems: Effect of hydroxypropy group content on the phase structure, rheological properties and film characteristics

Lookup NU author(s): Professor David XieORCiD

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Abstract

This work investigates the structure, processability, and film performance of hydroxypropyl methylcellulose (HPMC) hydrocolloids affected by hydroxypropy substitution degree and blending with hydroxypropyl starch (HPS). The hydroxypropylation of HPMC could increase inter-chain hydrogen bonding, thereby promoting its gelation, and improve film-forming, but reduce the mechanical properties of the films. HPMC-HPS mixed hydrocolloid system showed a typical “sea-island” morphology with the continuous phase changing with blend ratio. The content of hydroxypropy groups of HPMC affected the compatibility between HPMC and HPS, the morphology of the discrete phase, and the rheological properties of the blends. The fluid-like HPS enhanced the gel strength of HPMC when they had better compatibility. With a higher degree of hydroxypropy substitution, blend films exhibited a much denser structure, better oxygen barrier property, and appropriate mechanical properties. The knowledge obtained from this work could guide the development of edible packaging materials with desired properties and functionality.

Publication metadata

Author(s): Wang Y, Wang J, Sun Q, Xu X, Li M, Xie F

Publication type: Article

Publication status: Published

Journal: Food Chemistry

Year: 2022

Volume: 379

Print publication date: 15/06/2022

Online publication date: 07/01/2022

Acceptance date: 03/01/2022

Date deposited: 23/05/2023

ISSN (print): 0308-8146

ISSN (electronic): 1873-7072

Publisher: Elsevier

URL: https://doi.org/10.1016/j.foodchem.2022.132075

DOI: 10.1016/j.foodchem.2022.132075

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