رسالة جامعية
Structure and functionality of chitin nanocrystal dispersions ; Δομή και λειτουργικές ιδιότητες συστημάτων διασποράς νανοκρυστάλλων χιτίνης
| العنوان: | Structure and functionality of chitin nanocrystal dispersions ; Δομή και λειτουργικές ιδιότητες συστημάτων διασποράς νανοκρυστάλλων χιτίνης |
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| المؤلفون: | Tzoumaki, Maria, Τζουμάκη, Μαρία |
| بيانات النشر: | Aristotle University Of Thessaloniki (AUTH) Αριστοτέλειο Πανεπιστήμιο Θεσσαλονίκης (ΑΠΘ) |
| سنة النشر: | 2013 |
| المجموعة: | National Archive of PhD Theses (National Documentation Centre Greece) |
| مصطلحات موضوعية: | Νανοκρύσταλλοι χιτίνης, Δομή τροφίμων, Γαλακτώματα, Πέψη λίπους, Κολλοειδή σωματίδια, Ρεολογία, Μικροσκοπικές ιδιότητες, Chitin nanocrystals, Food structure, Emulsions, Lipid digestion, Colloidal particles, Rheology, Microscopic properties, Γεωπονικές Επιστήμες και Κτηνιατρική, Γεωπονική Βιοτεχνολογία, Άλλες Γεωπονικές Επιστήμες, Agricultural and Veterinary Sciences, Agricultural Biotechnology, Other Agricultural Sciences |
| الوصف: | The present thesis examines the structure and functional properties of chitin nanocrystal (ChN) aqueous dispersions attempting to explore their potential to be employed in food dispersions, in order to improve the textural and the stability characteristics of the product. The first part of this study deals with the examination of the gel forming ability of aqueous chitin nanocrystal dispersions and the factors that influence the microstructural and viscoelastic properties of structured gels. Chitin nanocrystal aqueous dispersions were prepared by acid hydrolysis of crude chitin from crab shells. The resulting dispersions were studied with small deformation oscillatory rheological testing and polarized optical microscopy under different conditions of nanocrystal concentration, ionic strength, pH and temperature. The viscoelastic behavior of ChN dispersions was strengthened by increasing ChN concentration, adding NaCl, increasing pH and heating, probably due to enhancement of the attractive interactions. Additionally, the effect of mixing of ChN aqueous dispersions with soluble biopolymers, such as proteins and polysaccharides, with varying molecular characteristics was studied and it was found that in most of the cases, the network structure was enhanced, while the addition of some biopolymers did not seem to have any distinctive effect on the rheological properties. Finally, all the above gel-like materials exhibited birefringence and nematic-like ordering, when observed under a polarized optical microscope, indicative of particle ordering in the gel network structure.The ability of ChN to stabilise emulsions was investigated in the second part of this study. Oil-in-water emulsions were prepared by mixing appropriate quantities of a ChN stock dispersion and corn oil. The resulting emulsions were firstly visually assessed for their creaming behaviour, and then were studied with static light scattering, small deformation oscillatory rheometry and optical microscopy. The ChN had the ability to stabilize ... |
| نوع الوثيقة: | doctoral or postdoctoral thesis |
| اللغة: | English |
| العلاقة: | http://hdl.handle.net/10442/hedi/35248Test |
| DOI: | 10.12681/eadd/35248 |
| الإتاحة: | https://doi.org/10.12681/eadd/35248Test http://hdl.handle.net/10442/hedi/35248Test |
| رقم الانضمام: | edsbas.619BA9FC |
| قاعدة البيانات: | BASE |
| DOI: | 10.12681/eadd/35248 |
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