Shear and temperature sensitivity of a shear-thickening biopolymer from the New Zealand black tree fern

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dc.citation.volume145
dc.contributor.authorBisht A
dc.contributor.authorGoh KKT
dc.contributor.authorSims IM
dc.contributor.authorEdwards PJB
dc.contributor.authorMatia-Merino L
dc.date.accessioned2023-09-07T02:47:12Z
dc.date.accessioned2023-09-21T22:15:04Z
dc.date.available2023-07-15
dc.date.available2023-09-07T02:47:12Z
dc.date.available2023-09-21T22:15:04Z
dc.date.issued2023-12-01
dc.date.updated2023-09-06T21:28:25Z
dc.description(c) 2023 The Author/sen_US
dc.description.abstractMamaku polysaccharide (MP) is a water-soluble shear-thickening biopolymer that has shown potential to be used in the design of novel food products targeting satiety management and weight loss. During the processing of MP at industrial scale, the polymer may be exposed to high temperature and shear, which could affect its rheological behaviour. Thus, herein we subjected extracted MP to high shear (between 1000–8000 rpm at various times, using a lab-scale high-shear mixer) and temperature treatment (between 65 and 115 °C, for 30 min) and investigated the changes in molecular structure and rheological properties. The temperature treatment disintegrated the backbone of MP into smaller fragments (molecular weight-Mw, reduced from ∼3.9 × 106 Da with no heat, to ∼0.6 × 106 Da at 115 °C), which caused a reduction in viscosity and in the extent of shear-thickening as well as an increase in the damping factor (Gʹʹ/Gʹ). Similar rheological trends were observed post-shear treatment, however, there was no evidence of depolymerisation, with the Mw, constituent sugar composition and NMR spectra (1H and 13C) being unaffected. It is suggested that the changes in rheological behaviour after shear treatment could be due to changes in the re-arrangement of MP molecules, which led to a compact and folded structure due to increased intra-molecular interactions. The results, therefore, indicate that modification of MP molecules during the industrial process such as shearing and heating should be considered as it may adversely affect the rheological properties of the product where MP is incorporated and the expected physiological benefits in the gastrointestinal tract.
dc.description.confidentialfalse
dc.edition.editionDecember 2023
dc.identifier109075
dc.identifierS0268005X23006215
dc.identifier.citationBisht A, Goh KKT, Sims IM, Edwards PJB, Matia-Merino L. (2023). Shear and temperature sensitivity of a shear-thickening biopolymer from the New Zealand black tree fern. Food Hydrocolloids. 145.
dc.identifier.doi10.1016/j.foodhyd.2023.109075
dc.identifier.eissn1873-7137
dc.identifier.elements-typejournal-article
dc.identifier.harvestedMassey_Dark
dc.identifier.issn0268-005X
dc.identifier.urihttp://hdl.handle.net/10179/20117
dc.languageEnglish
dc.publisherElsevier Ltd
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0268005X23006215
dc.relation.isPartOfFood Hydrocolloids
dc.rightsCC BY-NC-ND 4.0en_US
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en_US
dc.subjectMamaku polysaccharide
dc.subjectShear-thickening
dc.subjectShear sensitivity
dc.subjectTemperature sensitivity
dc.subjectShear rheology
dc.subjectMolecular structure
dc.titleShear and temperature sensitivity of a shear-thickening biopolymer from the New Zealand black tree fern
dc.typeJournal article
pubs.elements-id479671
pubs.organisational-groupOther
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