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Probing the structure of dextran systems and their organization
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Title
Probing the structure of dextran systems and their organization
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Rong
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Yunhong
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Yunhong Rong
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author
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Kokini
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Jozef
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Advisory Committee
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Jozef Kokini
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chair
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Daun
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Henryk
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Henryk Daun
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dissertation committee member
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Tahkistov
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Paul
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Paul Tahkistov
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internal member
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Huang
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Qingrong
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Advisory Committee
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Qingrong Huang
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dissertation committee member
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Rutgers University
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Graduate School - New Brunswick
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theses
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2008
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2008-05
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English
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electronic
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xv, 157 pages
Abstract
Dextran with molecular weight 9,700 (T10) was dissolved directly in water (66%) at room temperature to form a concentration of three times its overlap concentration. Wide angle x-ray scattering (WAXS) and differential scanning calorimetry were used to monitor the change in the crystallinity of concentrated dextran solutions with time. Dextran solutions (66%) were also probed with steady and dynamic rheological measurements to understand the changes in structure as the concentrated dispersion aged, Finally FTIR was used to understand the molecular origins of the crystalline changes of the concentrated dextran solution.
Concentrated dextran solutions showed a phase transition from clear solution to opaque semi-solid without water losses a result of aging time. Both WAXS and DSC measurements indicated that the sample crystallinity increased with time, and reached a plateau after 4 hours and remained relatively stable after that. FTIR spectra showed an increase of the concentration of hydrogen bonds with time. Rheological measurements indicated that both the storage and loss moduli (G' and G") increased gradually with time and showed a sudden increase at 3-4 hours. These findings provided fundamental understanding of a unique crystalline phase in the liquid state for the behavior of dextran molecules and serve as a model possibly for other carbohydrates in solution and their aggregation, which in turn helps improve the quality of carbohydrates containing concentrated semi-solid foods.
Concentrated dextran solutions showed a phase transition from clear solution to opaque semi-solid without water losses a result of aging time. Both WAXS and DSC measurements indicated that the sample crystallinity increased with time, and reached a plateau after 4 hours and remained relatively stable after that. FTIR spectra showed an increase of the concentration of hydrogen bonds with time. Rheological measurements indicated that both the storage and loss moduli (G' and G") increased gradually with time and showed a sudden increase at 3-4 hours. These findings provided fundamental understanding of a unique crystalline phase in the liquid state for the behavior of dextran molecules and serve as a model possibly for other carbohydrates in solution and their aggregation, which in turn helps improve the quality of carbohydrates containing concentrated semi-solid foods.
Note
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M.S.
Note
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Includes bibliographical references (p. 151-156).
Subject
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Topic
Food Science
Subject
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Topic
Dextran
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Graduate School - New Brunswick Electronic Theses and Dissertations
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rucore19991600001
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http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.17381
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ETD_864
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doi:10.7282/T3HD7W09
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ETD graduate
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Open
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yunhong rong
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Rutgers University. Graduate School - New Brunswick
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Non-exclusive ETD license
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Author Agreement License
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I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
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