Cellulose microfibril networks in hydrolysed soy protein isolate solutions

Abstract

Cellulose microfibrils (CMFs) are an intensely studied soft matter system for applications in food and beverage products. CMF dispersions can contribute to products texture and stability through their ability to influence rheology and to reinforce structure of composites. Here we study CMFs dispersions from bacterial origin in the presence of hydrolyzed soy protein isolate (HSPI). Applying high energy density mechanical deagglomeration on CMF in the presence of dissolved HSPI leads to large differences in the microstructure of their aqueous dispersions. The CMF networks are becoming more homogenous as quantified by confocal scanning laser microscopy. By increasing the concentration of CMF, at constant HSPI concentration, we observed a transition from a liquid like to a soft solid like behavior. The elastic properties in all cases are dominated by CMFs. CMF-HSPI hybrid material displays highly tunable mechanical properties which can find applications in texture control of food products.