Theoretical investigation of the swelling of polysaccharide microgels in sugar solutions

R.G.M. Van Der Sman*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

3 Citations (Scopus)

Abstract

In this paper, we explain the increased swelling of crosslinked polysaccharide microgels by the increase of sugar concentration using a modified Flory-Rehner theory. This theory is validated via the investigation of the swelling of dextran microgels in sugar solutions, which can be viewed as a model system for crosslinked starch in sugar solution and custard. An essential part of our modified theory is that starch perceives the sugar solution as an effective solvent rendering a certain hydrogen bond density. Our simulations show that the often experimentally observed maximum in swelling of starch at 20% sugar concentration is probably due to the fact that equilibrium is not reached within practical time scales. Also, we discuss the use of our theory as a tool in sugar reformulation issues of custard. From simulation results one can produce a state diagram showing which formulations render a creamy, space-filling network.

Original languageEnglish
Pages (from-to)2716-2724
JournalFood and Function
Volume9
Issue number5
DOIs
Publication statusPublished - 1 May 2018

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Starch
Polysaccharides
polysaccharides
sugars
custards
starch
Dextrans
Hydrogen
rendering
dextran
hydrogen

Cite this

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Theoretical investigation of the swelling of polysaccharide microgels in sugar solutions. / Van Der Sman, R.G.M.

In: Food and Function, Vol. 9, No. 5, 01.05.2018, p. 2716-2724.

Research output: Contribution to journalArticleAcademicpeer-review

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